Prep 0 mins
Cook 35 mins
This is from the Goya website. I tried it out and it was really good. I just made some modifications. The original recipe called for 4 lbs of chicken. I use much less chicken and more rice.
- 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) jargoya fancy sliced pimientos
- Season the chicken with Adobo.
- In a caldero or large heavy pot, heat oil on medium.
- Cook the chicken, in batches if necessary, until brown on all sides. Set aside.
- 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.
- Stir in the water, Sazón and Bouillon.
- Raise the heat, and bring to a boil.
- Add the Alcaparrado and chicken.
- Stir, cover, reduce heat to low, and simmer for 25 minutes or until rice is tender.
- To serve, fluff rice and garnish with pimiento strips.