Chicken and Rice - Arroz Con Pollo

Ingredients

Garnish

• 1 (4 ounce) jar goya fancy sliced pimientos

Directions

1. 1

   Season the chicken with Adobo.

2. 2

   In a caldero or large heavy pot, heat oil on medium.

3. 3

   Cook the chicken, in batches if necessary, until brown on all sides. Set aside.

4. 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. 5

   Stir in the water, Sazón and Bouillon.

6. 6

   Raise the heat, and bring to a boil.

7. 7

   Add the Alcaparrado and chicken.

8. 8

   Stir, cover, reduce heat to low, and simmer for 25 minutes or until rice is tender.

9. 9

   To serve, fluff rice and garnish with pimiento strips.