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Arroz con Pollo - Chicken & Rice

 Arroz con Pollo - Chicken & Rice
Arroz con Pollo is a popular staple in the Caribbean kitchen. Our chicken and rice is extra special with the addition of Sazón GOYA® with Azafrán, which adds color and flavor derived from our unique saffron spice blend.
4 ServingsPrep: 20 min. Total Time: 45 min.


  • 1 chicken (3-1/2 - 4lbs), cut into pieces
  • GOYA® Adobo with Pepper, to taste
  • 3 tablespoons GOYA® Extra Virgin Olive Oil
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 3/4 green pepper, finely chopped (about 3/4 cup)
  • 1-1/2 teaspoons GOYA® Minced Garlic or 3 cloved fresh garlic, finely chopped
  • 1-1/2 cups CANILLA® Extra Long Grain Rice
  • 1 packet GOYA® Powdered Chicken Bouillon
  • 1 packet Sazón GOYA® with Azafrán
  • 1/4 cup GOYA® Pitted Alcaparrado, sliced
  • 1 jar (4 oz.) GOYA® Fancy Sliced Pimentos
  • 1/2 cup GOYA® Frozen Peas, thawed


  • 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.
  • Stir onions, peppers and garlic into pot; cook until soft, about 5
  • minutes. Add rice, bouillon and sazón to pot; cook, stirring
  • constantly, until rice is completely coated in oil mixture, about 1
  • minute.

2 of 2

Arroz con Pollo - Chicken & Rice (continued)

Directions (continued)

  • 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.
  • To serve, using fork, fluff rice; garnish with pimiento strips and
  • peas. Yield: 4 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.