Caribbean Chicken and Rice
Caribbean Chicken and Rice, also named 'Arroz con Pollo' is one of the first recipes I learned next to my grandpa growing up. This recipe is all over the Latino culture and heritage, coming from the mother land, Spain. I think this recipe is simple to prepare. The Knorr Ultimate Chicken Base serves as the perfect seasoning for this dish. It enhances the flavor while keeping it very practical.
Ingredients per serving
Prepare the Chicken
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Chicken Thighs, skinless/ boneless, cut into 1” strips 3.0 lbs
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Salt and Pepper, to taste
Prepare the Arroz Con Pollo
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Yellow Onion, small dice 2.0 cups
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Cubanelle peppers, small dice 2.0 cups
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Olive oil 0.25 cup
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Chicken Thighs, Prepared
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Garlic, finely chopped 0.25 cup
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Cilantro, chiffonade 0.5 cup
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Rice, jasmine 3.0 cups
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Tomato sauce 0.5 cup
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Goya Sazon package 1.0 each
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Green olives, pitted, sliced 0.5 cup
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Water 5.0 cups
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Roasted red peppers, diced 0.5 cup
Preparation
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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.
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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.
