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Arroz con Pollo

Arroz con Pollo

  • Yield: 4 servings
  • Prep Time: 20 minutes
  • Cooking Time: 25 minutes
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  • 3-4 lb Chicken, cut into 8 pieces
  • Goya® Adobo with Pepper, to taste
  • 3 tbsp Goya® Extra Virgin Olive Oil
  • 1 Yellow onion, finely chopped
  • 3/4 Green bell pepper, finely chopped
  • 3 cloves Garlic, finely chopped
  • 1 1/2 cups Extra Long Grain Rice
  • 1 packet Goya® Powdered Chicken Flavored Bouillon
  • 1 packet Sazón Goya® with Saffron
  • 1/2 cup Goya® Pitted Alcaparrado, sliced
  • 1 jar Goya® Fancy Sliced Pimientos
  • 1/2 cup Peas, thawed


  1. Pat the chicken dry with paper towels, then season with adobo.
  2. Heat the oil in a large pot over medium heat. Cook the chicken in batches, until brown on all sides, 7-10 minutes. Remove from the pot and set aside.
  3. Add the onions, peppers and garlic to the pot and cook until soft, about 5 minutes. Add rice, bouillon and sazón to the pot and cook, stirring constantly, until rice is evenly coated in oil mixture, about 1 minute.
  4. Stir in 3 cups of water and bring to a boil. Add alcaparrado and chicken, skin-side up, to the pot. Cover, reduce heat to low and simmer until water is absorbed, rice is tender and chicken is cooked through, about 25 minutes.
  5. Fluff rice with a fork and garnish with pimiento strips and peas.


Recipe adapted from