Ingredients
4
4 servings
- •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
- •0.75 cup green bell pepper, finely chopped
- •1.5 teaspoons Goya Minced Garlic
- •1.5 cups Canilla Extra Long Grain Rice
- •1 packet Goya Powdered Chicken Bouillon
- •1 packet Sazon Goya with Azafran
- •3 cups water
- •0.25 cup Goya Pitted Alcaparrado, sliced
- •1 (4 ounce) jar Goya Fancy Sliced Pimientos
- •0.5 cup Goya Frozen Peas, thawed
Instructions
- Pat chicken dry with paper towels. Season chicken with adobo. Heat oil in a caldero, or large heavy pot, over medium heat. Cook chicken in batches until brown on all sides, 7 to 10 minutes; set aside.
- Stir onion, peppers, and garlic into the pot; cook until soft, about 5 minutes. Add rice, bouillon, and Sazón to pot. Cook, stirring constantly, until rice is completely coated in oil mixture, about 1 minute.
- Stir in 3 cups water; bring to a boil. Add alcaparrado and chicken (skin-side up) to the pot. Cover pot, reduce heat to low, and simmer until water is absorbed, rice is tender, and chicken is cooked through, about 25 minutes.
- Fluff rice using a fork and garnish with pimiento strips and peas to serve.
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