This simple arroz con pollo recipe is a cinch to prepare with a few GOYA® pantry staples. GOYA® Adobo lends irresistible flavor to the chicken; GOYA® Extra Virgin Olive Oil makes the veggies even tastier and GOYA® Yellow Rice takes away any guess work. One bite and you'll taste an authentic, homemade meal that's easier than ever to make!
Provided by Goya
Number Of Ingredients 10
- Season chicken with Adobo. Heat oil in large skillet over medium-high heat. Add chicken to pan; cook until golden brown on all sides, about 5 minutes. Transfer to plate. Add onion and peppers to pan. Cook until vegetables are soft, about 5 min. Add garlic to pan; cook until fragrant, about 30 seconds more.
- Pour 2 cups water into pan with vegetables; bring water mixture to boil; add rice and chicken to pan. Return water to boil; boil 1 min. Lower heat to medium low; simmer, covered, until water is absorbed, rice is tender and chicken is cooked through, about 25 min.
- Arrange pimientos, olives and peas over Chicken and Rice.
Top Asked Questions
How do you make arroz con pollo in the Instant Pot?How do you make arroz con pollo in the Instant Pot? Season the chicken with salt and pepper to taste. Cook chicken until chicken is lightly browned and no longer pink. Remove chicken from pot and reserve. Sauté onion, peppers, garlic and green onion for 3-5 minutes, or until onion is translucent.
What is arroz con pollo?The Classic Caribbean & Spanish Meal. Arroz con Pollo is a popular staple in the Caribbean kitchen. Our chicken and rice is extra special with the addition of Sazón GOYA® with Azafrán, which adds color and flavor derived from our unique saffron spice blend. Make Arroz con Pollo tonight—everyone loves an easy rice and chicken dish.
How do you reheat arroz con pollo?Add arroz con pollo into a freezer bag. Press out as much air as possible and seal. Freeze the rice for up to 3 months. To reheat, transfer the rice to a microwave-safe bowl and sprinkle 1-2 tablespoons of water over top. Cover loosely with a damp paper towel.
Can you use boneless chicken breast for arroz con pollo?*I like to use bone in chicken breast to make my arroz con pollo, because it adds more flavor to the broth, but feel free to replace it with boneless breast if you prefer. *You can store the cooked arroz con pollo in a container in the refrigerator for up to 3 days. *Serve this arroz con pollo with a green salad and avocado on the side.
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