Arroz Con Pollo

  • Arroz Con Pollo
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  • 2 1/2 pounds of a variety of drumsticks and thighs
  • 1 small lime
  • 1 red pepper, chopped
  • 1 sweet onion, finely chopped
  • 4 cloves garlic, finely chopped
  • Teriyaki sauce
  • 2 chicken bouillon, crumbled
  • 5 small saffron flakes
  • 1 can Goya tomato sauce
  • 1 tablespoon Goya sofrito
  • 3/4 cup dry white wine
  • 1 1/2 cups chicken broth
  • 3 cups white rice
  • Goya Sazonador total


  • Season chicken with salt and Goya sazonador total, lime juice, 1 tablespoon of teriyaki sauce, 2 crumbled chicken bouillons and a generous amount of olive oil
  • Toss together make sure that the chicken are completely covered, refrigerate for 1–2 hours
  • Place a large pot of medium heat with one tablespoon of olive oil
  • Add chopped peppers, onion, garlic, pinch of salt and pepper. Cook for 6–7 minutes until onions are translucent
  • Add raw chicken into pot, raise heat to medium high and cover for 20–25 minutes; stir occasionally to avoid sticking
  • Add 1 cup of Goya tomato sauce, 1 tablespoon of Goya Sofrito, and 1/2 cup of white wine, stir
  • Add 3 cups of white wine and 1 1/2 cups of chicken broth
  • Continue to stir to avoid sticking
  • Add 5 small flakes of saffron, stir
  • Bring pot to a boil, then quickly reduce heat to low heat
  • Cover and allow to cook for 30–45 minutes
  • Fold in 3/4 cups of Goya green salad olives into rice and chicken
  • Continue to cook for additional 25 minutes
  • Uncover pot and cook for 15 minutes
  • Serve with sweet plantains


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