Recipe of Enchiladas Verdes Con Pollo

Goya&Reg; Easy Arroz Con Pollo

Made easy with rotisserie chicken and his homemade salsa!

Recipe Summary Goya&Reg; Easy Arroz Con Pollo

This simple arroz con pollo recipe is a cinch to prepare with a few GOYA® pantry staples. GOYA® Adobo lends irresistible flavor to the chicken; GOYA® Extra Virgin Olive Oil makes the veggies even tastier and GOYA® Yellow Rice takes away any guess work. One bite and you'll taste an authentic, homemade meal that's easier than ever to make!

Ingredients | Enchiladas Verdes Con Pollo

1 pound chicken breasts and/or thighs*

½ teaspoon GOYA® Adobo All-Purpose Seasoning with Pepper

1 tablespoon GOYA® Extra Virgin Olive Oil

½ medium yellow onion, finely chopped

½ medium green bell pepper, finely chopped

2 teaspoons GOYA® Minced Garlic

1 (8 ounce) box GOYA® Yellow Rice

1 (4 ounce) jar GOYA® Fancy Sliced Pimientos, drained

8 GOYA® Manzanilla Olives Stuffed with Minced Pimientos, thinly sliced

¼ cup GOYA® Frozen Peas, thawed

Directions

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.

* If using boneless, skinless chicken, cut into 1-inch pieces.

Info | Enchiladas Verdes Con Pollo

prep: 5 mins additional: 35 mins total: 40 mins Servings: 4 Yield: 4 servings

TAG : Goya&Reg; Easy Arroz Con Pollo

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