Shelly's Recipe

Arroz Con Pollo - Quick and Easy

Category: Casseroles - Chicken and Turkey

1 pound chicken breasts and/or thighs*- I used 2 cutlets cut into strips
1/2 teaspoon Goya Adobo All-Purpose Seasoning with Pepper
1 tablespoon Goya Extra Virgin Olive Oil- I used 2 Tbls.
1/2 medium yellow onion, finely chopped - I doubled this
1/2 medium green bell pepper, finely chopped - I doubled this
2 teaspoons Goya Minced Garlic - I used 3 large cloves fresh garlic minced
1 can (15 oz.) low sodium chicken broth
1 (8 ounce) box Goya Yellow Rice
1 (4 ounce) jar Goya Fancy Sliced Pimientos, drained - I omitted this
8 Goya Manzanilla Olives Stuffed with Minced Pimientos, thinly sliced - I doubled this
1/4 cup Goya Frozen Peas, thawed - I doubled this

Season the chicken with the adobo.
In a large skillet over medium heat add 1 Tbls olive oil.
Nicely brown the chicken on all sides. Then remove from skillet and set aside.
Add another Tbls of olive oil to the pan and sauté the onions and peppers, stirring constantly until tender, about 5 minutes. Then add garlic and cook about 1 more minute.
Add in the chicken broth and peas. Bring to a boil, then add in the rice and browned chicken pieces with any juices from the chicken. Return to a boil and lower heat to simmer, covered for about 25 minutes or until all broth is absorbed.
Serve warm with olive slices sprinkled on top.