Quick and Easy Arroz Con Pollo

I love Arroz Con Pollo! I have made it many times and have ordered it in restaurants! The recipe I usually use (see here) has many more ingredients and is a little more difficult to make, but is very delicious with deep rich flavors!



So when I found this new easier recipe I was very eager to give it a try! I was happy to find out that it was also very flavorful but a lot quicker and easier to prepare! I found it here on Allrecipes.com. This is a recipe created by Goya, the makers of a large line of authentic Latino food products. I have loved and counted on Goya for many of my cooking ingredients, over many years! And I have never been disappointed! High quality at very reasonable prices!

I'm showing the recipe with the changes I made to suit my taste. But check out all the other delicious recipes from Goya here. I'll be trying a few more myself! Stay tuned for those recipe results to be posted this month!

Quick and Easy Arroz Con Pollo


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.
Serves 4