Ingredients
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- 3 lbchicken thighs
- 2 cupsGoya medium-grain rice
- 1onion, diced
- 1bell pepper, diced
- ½ cupGoya Sofrito
- 1 packetGoya Sazón with coriander & annatto
- 3 cupsGoya chicken flavored bouillon (for 3 cups broth)
- 1 cupfrozen peas
How to make it
- 1
Pat the chicken dry. Dice onion and pepper. Rinse the rice. Dissolve the bouillon in 3 cups hot water.
- 2
Brown chicken in 2 Tbsp oil 4 minutes a side. Set aside. In the same pot cook onion, pepper, sofrito, and sazón 3 minutes.
- 3
Add rice, stir 1 minute. Add broth and chicken. Boil, cover, low heat 25 minutes. Do not lift the lid.
- 4
Scatter peas on top for the last 5 minutes. Rest 10 minutes. Fluff and serve.