"The Classic Caribbean and Spanish Meal--Arroz con Pollo--is a popular staple in the Caribbean kitchen. Our chicken and rice is extra special with the addition of Sazon GOYA® with Azafran, 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." — Goya
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1 (3 1/2) pound
chicken, cut into 8 pieces
Goya Adobo with Pepper, to taste
Goya Extra Virgin Olive Oil
yellow onion, finely chopped
green bell pepper, finely chopped
1 1/2 teaspoons
Goya Minced Garlic
1 1/2 cups
Canilla Extra Long Grain Rice
Goya Powdered Chicken Bouillon
Sazon Goya with Azafran
Goya Pitted Alcaparrado, sliced
1 (4 ounce) jar
Goya Fancy Sliced Pimientos
Goya Frozen Peas, thawed
So easy and so delicious! I would say the only changes I made were to use fresh garlic instead of the Goya minced, and I didn't need the sliced pimientos for garnish. It was great without it. And I used boneless, skinless chicken thighs which was what I had on hand. Next time I'll try cutting the oil down to 2 tbsp. to cut down on fat a little. But the whole family loved this, and my kids can be pretty picky eaters. Two big thumbs up!
good flavor. i didn't use all Goya products. the rice:water was not right and my rice was mushy... i think 2.5cups water is enough
Delicious! I used real garlic instead of the goya brand and i added chopped red peppers. It was very good. very authentic. Reminded me of my mom's :)
This recipe is delicious! I didn't have any of the Goya products, used minced garlic and saffron strands. I will definitely make this again.
Absolutely Delicious !!!
Extremely easy to make, and cooks fairly quickly. Cheap meal that feeds alot of people and tastes great ! Would def reccommend to others. Very authentic tasting. My only thing to point out is , the chicken doesnt shred of the bone, so at the end take a fork and pull apart chicken from the bones and mix in. That is if you prefer it that way.
The fisrt time I made this it was salty and the rice was mushy. The Adobo, chicken buillon, sazon seasoning packet, pimentos, and alcaparrados ALL contain salt. When I seasoned the chicken I treated the adobo like it was salt (sprinkle VERY lightly). Also I used a small red bell pepperbin place of the pimentos, and rinsed off some capers in place of the alcapparado. You can put the frozen peas in the rice before you pour the water in. I also increased the rice to 2 cups and used about 3&3/4) cups of water. It was so easy and came out great.
I always go to GOYA for authentic latin food. I followed recipe exactly and this came out delish. Planning on making double this time and invite family over :) Yum!
I very much plan on using this recipe A LOT from now on. I have always had a hard time figuring out how to make this dish this way but couldn't so would end up going to bodegas. Heh. I used chicken thighs, less alcaparrado (only a few pieces from it), added some red pepper too. I didn't use all Goya products but it still all came out amazing. I added the peas in when the meal was still cooking. I found that worked out really well.
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