Goya® Easy Arroz Con Pollo - cooking recipe

Ingredients

1 pound chicken breasts and/or thighs*
1/2 teaspoon GOYA(R) Adobo All-Purpose Seasoning with Pepper
1 tablespoon GOYA(R) Extra Virgin Olive Oil
1/2 medium yellow onion, finely chopped
1/2 medium green bell pepper, finely chopped
2 teaspoons GOYA(R) Minced Garlic
1 (8 ounce) box GOYA(R) Yellow Rice
1 (4 ounce) jar GOYA(R) Fancy Sliced Pimientos, drained
8 GOYA(R) Manzanilla Olives Stuffed with Minced Pimientos, thinly sliced
1/4 cup GOYA(R) Frozen Peas, thawed

Preparation

Season chicken with Adobo. Heat oil in large skillet over medium-high heat. Add chicken to pan; cook until golden brown on all sides, about 5 minutes. Transfer to plate. Add onion and peppers to pan. Cook until vegetables are soft, about 5 min. Add garlic to pan; cook until fragrant, about 30 seconds more.
Pour 2 cups water into pan with vegetables; bring water mixture to boil; add rice and chicken to pan. Return water to boil; boil 1 min. Lower heat to medium low; simmer, covered, until water is absorbed, rice is tender and chicken is cooked through, about 25 min.
Arrange pimientos, olives and peas over Chicken and Rice.