Chicken And Rice - Arroz Con Pollo

Total Time: 35 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 lbs boneless skinlesss chicken thighs
• adobo with pepper, to taste
• 3 tablespoons extra virgin olive oil
• 6 fresh garlic cloves, minced
• 2 cups onions, finely diced
• 1 1/2 cups green peppers, finely diced
• 6 cups water
• 2 (5 g) packets sazon con azafran seasoning (comes in envelopes in a box, gives color and a distinct flavor to latin dishes)
• 2 chicken bouillon cubes
• 1/2 cup goya pitted alcaparrado, sliced
• 3 cups long-grain rice
• 1 (4 ounce) jar goya fancy sliced pimientos

Recipe

• 1 season the chicken with adobo.
• 2 in a caldero or large heavy pot, heat oil on medium.
• 3 cook the chicken, in batches if necessary, until brown on all sides. set aside.
• 4 stir in minced garlic, onion, and green pepper and cook until tender, about 5 minutes. add the rice and cook for 1 minute, stirring constantly.
• 5 stir in the water, sazón and bouillon.
• 6 raise the heat, and bring to a boil.
• 7 add the alcaparrado and chicken.
• 8 stir, cover, reduce heat to low, and simmer for 25 minutes or until rice is tender.
• 9 to serve, fluff rice and garnish with pimiento strips.