Goya’s 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
• 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

Steps

1. 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.
2. 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.
3. 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.
4. Fluff rice using a fork and garnish with pimiento strips and peas to serve.