Arroz con Pollo

Arroz con Pollo

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.


  • 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:

  1. Cut chicken leg and thigh apart into two pieces.
  2. Sprinkle chicken with Adobo, heat oil in large non-stick saute pan and brown chicken on both sides.
  3. 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.
  4. Add veggies and rice back to the chicken in the Dutch oven and add broth, Sazon and bring to a boil.
  5. Add green olives, stir and cover the pot. Simmer on low heat for 30 minutes until rice is cooked and chicken is tender.

Posted on

November 6, 2023