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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a Goya recipe that I use a lot, it is easy and delicious. Everyone who tries it loves it. Ingredients:
1 lb boneless chicken breast, cut into 1 inch pieces |
1/2 teaspoon goya adobo all purpose seasoning with pepper |
1 tablespoon extra virgin olive oil |
1/2 medium yellow onion, finely chopped, about 1/2 cup |
1/2 medium green pepper, finely chopped, about 1/2 cup |
2 teaspoons garlic, finely minced |
1 (8 ounce) box goya yellow rice |
1 (4 ounce) jar fancy sliced pimientos, drained |
8 manzilla olives stuffed with minced pimientos, thinly sliced, i use more |
1/4 cup frozen green pea, thawed |
2 cups water |
Directions:
1. Season chicken with Adobo.
2. Heat olive oil in large skillet over medium high heat.
3. Add chicken and cook until golden brown on all sides about 5 minutes.
4. Transfer chicken to a plate.
5. Add onions and peppers to pan.
6. Cook until vegetables are cooked, about 5 minutes.
7. Add garlic to pan.
8. Cook until fragrant, about 30 seconds.
9. Pour 2 cups water to pan with vegetables.
10. Bring mixture to a boil.
11. Add rice and chicken to pan.
12. Bring mixture back to a boil.
13. Boil for 1 minute.
14. Lower heat to medium low.
15. Simmer cover until water is absorbed, rice is tender about 25 minutes.
16. Arrange pimentos, olives, and peas over chicken and rice.
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