How to Make Goya's Arroz con Pollo - A Step-by-Step Guide

Goya's Arroz con Pollo, or Chicken and Rice, is a classic Latin American dish that is loved for its savory flavors and comforting appeal. Perfect for a family dinner or a gathering with friends, this dish is sure to be a hit with everyone at the table. This traditional recipe has been passed down through generations and has been perfected to create a dish that is both delicious and satisfying.

One of the key ingredients in Goya's Arroz con Pollo is, of course, the chicken. The chicken...

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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
  • ¾ cup green bell pepper, finely chopped
  • 1 ½ teaspoons Goya Minced Garlic
  • 1 ½ cups Canilla Extra Long Grain Rice
  • 1 packet Goya Powdered Chicken Bouillon
  • 1 packet Sazon Goya with Azafran
  • 3 cups water
  • ¼ cup Goya Pitted Alcaparrado, sliced
  • 1 (4 ounce) jar Goya Fancy Sliced Pimientos
  • ½ cup Goya Frozen Peas, thawed

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Servings: 4

  • 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.