Arroz con Pollo (Chicken and Rice)

Arroz con Pollo (Chicken and Rice)

Goya 0

"The Classic Caribbean and Spanish Meal--Arroz con Pollo--is a popular staple in the Caribbean kitchen. Our chicken and rice is extra special with the addition of Sazon GOYA® with Azafran, which adds color and flavor derived from our unique saffron spice blend. Make Arroz con Pollo tonight--everyone loves an easy rice and chicken dish."

Ingredients 45 m {{adjustedServings}} servings

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Original recipe yields 4 servings


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  1. Using paper towels, pat chicken dry. Season chicken with Adobo. Heat oil in caldero, or large heavy pot over medium heat. Cook chicken, in batches, until brown on all sides, 7-10 minutes; set aside.
  2. Stir onions, peppers and garlic into pot; cook until soft, about 5 minutes. Add rice, bouillon and Sazon to pot; cook, stirring constantly, until rice is completely coated in oil mixture, about 1 minute.
  3. Stir in 3 cups water; bring to a boil. Add alcaparrado and chicken (skin-side up) to pot. Cover pot, reduce heat to low and simmer until water is absorbed, rice is tender and chicken is cooked through, about 25 minutes.
  4. To serve, using fork, fluff rice; garnish with pimiento strips and peas.
Tips & Tricks
How to Make Chicken Adobo

Give chicken thighs or duck legs the full Filipino-style adobo treatment.

Indian Tomato Chicken

See how to make chicken thighs simmered with tomatoes and exotic spices.


  • Cooking tip from LA COCINA GOYA
  • Save time and add flavor with GOYA Pitted Alcaparrado! GOYA Pitted Alcaparrado is the perfect blend of olives, pimientos and capers that adds a special briny flavor to this Arroz con Pollo recipe and many of our other favorites, like beef stew and ropa vieja. But what makes it even more special: This convenient jar saves us valuable time in the kitchen. We simply spoon the veggies onto our cutting board, give them a quick chop, and we're on our way – no pitting, or mixing required!
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Reviews 16

  1. 21 Ratings


So easy and so delicious! I would say the only changes I made were to use fresh garlic instead of the Goya minced, and I didn't need the sliced pimientos for garnish. It was great without it. And I used boneless, skinless chicken thighs which was what I had on hand. Next time I'll try cutting the oil down to 2 tbsp. to cut down on fat a little. But the whole family loved this, and my kids can be pretty picky eaters. Two big thumbs up!


This recipe is delicious! I didn't have any of the Goya products, used minced garlic and saffron strands. I will definitely make this again.


Delicious! I used real garlic instead of the goya brand and i added chopped red peppers. It was very good. very authentic. Reminded me of my mom's :)