Recipe by Goya
"This classic Latin dish is a cinch to prepare with a few GOYA® pantry staples. GOYA Adobo lends irresistible flavor to the chicken; GOYA Extra Virgin Olive Oil makes the veggies even tastier and GOYA Yellow Rice takes away any guess work. One bite and you'll taste an authentic, homemade meal that's easier than ever to make!"
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chicken breasts and/or thighs*
Goya Adobo All-Purpose Seasoning with Pepper
Goya Extra Virgin Olive Oil
yellow onion, finely chopped
green bell pepper, finely chopped
Goya Minced Garlic
1 (8 ounce) box
Goya Yellow Rice
1 (4 ounce) jar
Goya Fancy Sliced Pimientos, drained
Goya Manzanilla Olives Stuffed with Minced Pimientos, thinly sliced
Goya Frozen Peas, thawed
This was very good for a quick meal! I tweaked it to suit our tastes! I used 3 boneless chicken breasts cut into strips. I doubled the olive oil using 1 Tbls. to brown the chicken and 1 Tbls. to sauté the veggies. I doubled the green pepper and used chicken broth instead of water. I used 3 cloves fresh garlic instead of jarred. I doubled the Spanish olives and the peas. And I cooked the peas with the rice instead of adding them raw on top at the end! The chicken was so tender and juicy with lots of flavor from the adobo and flavored yellow rice! I will definitely be making this more often!
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