Arroz con Pollo (Chicken and Rice) Recipe - Allrecipes.com
Arroz con Pollo (Chicken and Rice) Recipe
  • READY IN 45 mins

Arroz con Pollo (Chicken and Rice)

Read Reviews (12)

"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." —  

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Original recipe makes 4 servings Change Servings
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Directions

  1. Using paper towels, pat chicken dry. Season chicken with Adobo. Heat oil in caldero, or large heavy pot over medium heat. Cook chicken, in batches, until brown on all sides, 7-10 minutes; set aside.
  2. Stir onions, peppers and garlic into pot; cook until soft, about 5 minutes. Add rice, bouillon and Sazon 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 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. To serve, using fork, fluff rice; garnish with pimiento strips and peas.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 25 mins
  • READY IN 45 mins

Footnotes

  • Cooking tip from LA COCINA GOYA
  • Save time and add flavor with GOYA Pitted Alcaparrado! GOYA Pitted Alcaparrado is the perfect blend of olives, pimientos and capers that adds a special briny flavor to this Arroz con Pollo recipe and many of our other favorites, like beef stew and ropa vieja. But what makes it even more special: This convenient jar saves us valuable time in the kitchen. We simply spoon the veggies onto our cutting board, give them a quick chop, and we're on our way – no pitting, or mixing required!
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Reviews More Reviews

Most Helpful Positive Review
Oct 05, 2010

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 :)

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Most Helpful Critical Review
Mar 30, 2011

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

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Oct 01, 2010

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!

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Dec 15, 2010

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.

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Feb 28, 2011

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.

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Aug 02, 2011

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.

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Aug 30, 2012

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!

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Oct 14, 2012

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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