Caribbean Chicken and Rice

Name: Caribbean Chicken and Rice
Yield: 10
Ingredients: 1.4kg Chicken thighs, skinless, boneless, cut into 2.5 cm strips; 0.0pinch Salt and pepper to taste; 60.0ml Olive oil; 300.0g Onion, yellow, diced small; 350.0g Cubanelle peppers, small dice; 35.0g Fresh garlic, finely chopped; 8.0g Cilantro leaves, chiffonade; 580.0g Rice, jasmine; 125.0ml Tomato sauce; 1.0each Goya Sazon package; 90.0g Green olives, pitted and sliced; 1250.0ml Water; 90.0g Roasted Red Pepper, finely diced; 0.0x Chicken thighs, prepared; 40.0g Knorr® Professional Ultimate Low Sodium Chicken Bouillon Base 2 x 2.25 kg

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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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

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Main Course

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Knorr® Professional

Chicken

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Preparation

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.
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.