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!]

Total Time:
40 min
5 min
35 min

4 Servings

  • 1 lb. chicken breast and/or thighs (if using boneless, skinless chicken, cut into 1" pieces)
  • ½ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
  • 1 tbsp. GOYA® Extra Virgin Olive Oil
  • ½ medium yellow onion, finely chopped (about ½ cup)
  • ½ medium green bell pepper, finely chopped (about ½ cup)
  • 2 tsp. GOYA® Minced Garlic, or 2 cloves garlic, finely chopped
  • 1 box (8 oz.) GOYA® Yellow Rice
  • 1 jar (4 oz.) GOYA® Fancy Sliced Pimientos, drained
  • 8 GOYA® Manzanilla Olives Stuffed with Minced Pimientos, thinly sliced
  • ¼ cup GOYA® Frozen Peas, thawed
  • 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 minutes. 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 minute. Lower heat to medium low; simmer, covered, until water is absorbed, rice is tender and chicken is cooked through, about 25 minutes.

  • Arrange pimientos, olives and peas over Chicken and Rice.

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