Prepare the Chicken

  • Chicken Thighs, skinless/ boneless, cut into 1” strips 3.0 lbs
  • Salt and Pepper, to taste

Prepare the Arroz Con Pollo

  1. Prepare the Chicken

    • Season chicken thighs with salt and pepper. Sear/brown chicken over medium-high heat in a medium rondeau pan. Remove the chicken and set aside.
  2. Prepare the Arroz Con Pollo

    • In the same pan, sweat the onion and peppers with olive oil. Add chicken thighs, garlic, cilantro, rice, tomato sauce, Goya sazon, olives, water and Knorr Ultimate Chicken Base. Cook over medium heat until most of the liquid has evaporated.
    • Cover and cook over low heat until the rice is soft, about 10-12 minutes.
    • Serve in a warm bowl and garnish with red peppers and cilantro.
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