Ridiculously Easy Arroz Con Pollo


"This recipe is a great weeknight meal and leaves plenty of leftovers. It is also good enough to serve to guests and tastes "muy autentico"! It goes very nicely with a slice of salted avocado and fried sweet, ripe plantains (maduros)"
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Original recipe yields 6 servings

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  1. Heat large, deep saucepan on medium-high heat.
  2. Sprinkle chicken with the Sazon goya on all sides
  3. Add olive oil. Once the oil is heated, add garlic and minced onions.
  4. Let the garlic and onions cook for 1 minute and then add optional sofrito and mix with the oil until the sofrito, oil, garlic and onion mixture is spread along the bottom of the pan.
  5. Add the seasoned chicken parts to the pan and lower temperature to medium. Sautee the chicken until the chicken is browned on all sides.
  6. In the meantime, add 4 cups of water to a saucepan and bring to a boil.
  7. Once the water boils, add the packages of rice mix and stir to combine seasoning. Cover and lower temperature to low.
  8. Cook rice for 10 minutes and add frozen peas and optional olives.
  9. Then pour the rice mixture to the saucepan with the chicken.
  10. Cover the saucepan and reduce the temperature to low.
  11. Cook until the rice is soft, approximately 15 minutes.
  12. To serve, fluff rice and garnish with the optional sliced pimientos.


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