Ingredients
Scale
Chicken:
- 2–3 boneless chicken breast halves
- Water
Rice:
- 1 cup (225 g) long grained white rice
- 1 tbsp olive oil
- 1 packet of Sazón Goya con Achiote
- Salt to taste (I use about ½ tsp)
Vegetables:
- 1 cup (150 g) carrots, chopped
- 1 cup (150 g) green beans
- 1 cup (150 g) peas
- Water
- 1 tbsp olive oil
- 1 medium red bell pepper, julienned
- 1 medium green bell pepper, julienned
- 1 packet of Sazón Goya con Achiote
- Salt to taste
Sauce:
- One 8 oz. can tomato sauce (Unseasoned)
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt to taste
- ¼–½ cup (12.5–25 g) cilantro, chopped
Instructions
- Place the chicken in a large pot with enough water to cover it. Bring water to a boil, then reduce the heat and simmer for 30-35 minutes or until fully cooked. Remove it from the pot and let it rest. Once it’s cool enough to handle you can shred it into small pieces. Reserve the chicken stock to make the rice.
- Place the rice in a medium pot with two cups of the chicken stock. Add the oil, Sazón and salt. Cover the pot, bring to a boil, and then reduce heat to low. Cook for about 20 minutes or until tender.
- In the meantime, you can cook the vegetables by bringing water to a boil in a medium pot. Add the carrots, green beans and salt to taste. Cook over medium heat for 4 minutes. Then, add the peas and cook for another 4-5 minutes. Once they’re cooked, you can drain them and set aside.
- To make the sauce, place the tomato sauce in a medium bowl, add the cumin, garlic, onion and salt. Stir well and add the shredded chicken. Make sure the chicken is coated thoroughly with the sauce.
- Heat 1 tbsp of oil in a large pan over medium heat and add the bell peppers. Cook for 3 minutes. Add the salt and Sazón and cook for another 3 minutes or until tender. Add the chicken and cook for another 2 minutes.
- To assemble the arroz con pollo, place the rice, cooked vegetables, chicken with bell peppers and chopped cilantro in a large serving dish. Stir well before serving.