Chloe Bishop’s Cuban born foster mother made a big pot of Azzoz Con Pollo every Friday night. It made the house smell wonderful and could be stretched to feed a new child who suddenly needed a safe place to sleep. I adapted this recipe from a little booklet published by GOYA foods.
Ingredients:
- 4 chicken quarters ( thighs and legs)
- 2 teaspoons of GOYA Adobo seasoning
- 3 tablespoons of olive oil
- 3 cloves of chopped garlic
- 1 cup of chopped onion
- ½ cup chopped green pepper
- 2 cups chicken broth
- I packet Sazon with saffron
- 1/3 cup pimento stuffed olives
- 1/3 cup slivered roast pimentos
- 1 cup rice
Cooking Instructions:
- Cut chicken leg and thigh apart into two pieces.
- Sprinkle chicken with Adobo, heat oil in large non-stick saute pan and brown chicken on both sides.
- When nicely brown on both sides, remove chicken and place in a 6 quart Dutch oven. Stir in garlic, onions and green pepper into saute pan and cook until vegetables are tender but not browned. Add rice and saute for another minute.
- Add veggies and rice back to the chicken in the Dutch oven and add broth, Sazon and bring to a boil.
- Add green olives, stir and cover the pot. Simmer on low heat for 30 minutes until rice is cooked and chicken is tender.