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Caribbean Arroz con Pollo

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PREP TIME
20 min
COOKING TIME
25 min
TOTAL TIME
45 min
SERVINGS
4 servings
Dinner Caribbean
Caribbean Arroz con Pollo
Ingredients
  • 1 (3 1/2) pound chicken, cut into 8 pieces
  • Goya Adobo with Pepper, to taste
  • 3 tablespoons Goya Extra Virgin Olive Oil
  • 1 cup yellow onion, finely chopped
  • 3/4 cup green bell pepper, finely chopped
  • 1 1/2 teaspoons Goya Minced Garlic
  • 1 1/2 cups Canilla Extra Long Grain Rice
  • 1 packet Goya Powdered Chicken Bouillon
  • 1 packet Sazon Goya with Azafran
  • 3 cups water
  • 1/4 cup Goya Pitted Alcaparrado, sliced
  • 1 (4 ounce) jar Goya Fancy Sliced Pimientos
  • 1/2 cup Goya Frozen Peas, thawed
Instructions
1
Dry chicken thoroughly using paper towels, removing excess moisture.
2
Sprinkle adobo seasoning liberally onto the chicken to enhance flavor.
3
Heat oil in a large, heavy cooking vessel over medium heat.
4
Cook the chicken in batches until it is evenly browned on all sides, taking around 7 to 10 minutes; set aside.
5
Combine onion, peppers, and garlic in the pot and cook until they become soft and fragrant, approximately 5 minutes.
6
Add rice, bouillon, and Sazón to the pot; stir constantly until the rice is evenly coated with the oil mixture, roughly 1 minute.
7
Add 3 cups of water to the pot and bring it to a boil.
8
Stir in alcaparrado and cook chicken (with skin facing upwards) in the pot. Cover the vessel, reduce heat to low, and let it simmer until all the water has been absorbed, rice is tender, and chicken is cooked through, approximately 25 minutes.
9
Use a fork to separate the rice and garnish with pimiento strips and peas before serving.