Saturday, April 25, 2015

Quick and Easy Arroz Con Pollo

Quick and Easy Arroz Con Pollo

I love Arroz Con Pollo! I have made it many times and have ordered this 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 this Arroz Con Pollo recipe was not only very flavorful but very quick to prepare! I found it here on Allrecipes.comThis 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! 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!

Quick and Easy Arroz Con Pollo
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



  1. I am unable to print this recipe. It is to light and want print on print friendly. Can you tell me how to get it darker enough to print

  2. Hi Gayle! I'm so glad you want to print this recipe. I'm so sorry its not printing out darker for you. I don't know why its doing that but maybe you could cut & paste the recipe onto Word and print it from there. Or you could copy & paste the recipe into an email and send it to yourself so you can print it from your email. I usually do that with most recipes from the internet. I place the recipe title as the subject in the email so that I can always easily find it in my email search. Its a great way to store and print recipes straight from email. I hope this helps =D Thank you so much for letting me know about the 'Print Friendly' issue. Unfortunately its not always a reliable feature but its the only one Google offers for blogs.


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