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Prepare the Chicken

  • Chicken thighs, skinless, boneless, cut into 2.5 cm strips 1.4 kg
  • Salt and pepper to taste

Prepare the Arroz Con Pollo

  • Olive oil 60 ml
  • Onion, yellow, diced small 300 g
  • Cubanelle peppers, small dice 350 g
  • Chicken thighs, prepared
  • Fresh garlic, finely chopped 35 g
  • Cilantro leaves, chiffonade 8 g
  • Rice, jasmine 580 g
  • Tomato sauce 125 ml
  • Goya Sazon package 1 each
  • Green olives, pitted and sliced 90 g
  • Water 1250 ml
  • Knorr® Ultimate Roasted Chicken Base Gluten Free 40 g
  • Roasted Red Pepper, finely diced 90 g
  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 preparedchicken 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.