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Caribbean Chicken and Rice

Caribbean Chicken and Rice – - Recipe

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.

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Ingredients per serving

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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 60.0 ml
  • Onion, yellow, diced small 300.0 g
  • Cubanelle peppers, small dice 350.0 g
  • Fresh garlic, finely chopped 35.0 g
  • Cilantro leaves, chiffonade 8.0 g
  • Rice, jasmine 580.0 g
  • Tomato sauce 125.0 ml
  • Goya Sazon package 1.0 each
  • Green olives, pitted and sliced 90.0 g
  • Water 1250.0 ml
  • Roasted Red Pepper, finely diced 90.0 g
  • Chicken thighs, prepared
  • Knorr® Professional Ultimate Low Sodium Chicken Bouillon Base 2 x 2.25 kg 40.0 g

Preparation

  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.
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