Arroz Con Pollo

My mom makes the best arroz con pollo. I tried to mimic her recipe and it came out pretty good, despite the fact that she wasn’t around to supervise me—she was in Hawaii!!! You do not have to use gandules (pigeon peas) in the rice like I did, but that's how my mom usually makes this dish. You can substitute with sliced green olives, or even regular frozen peas would work (I would add them during the last 10 minutes of cooking, though).

INGREDIENTS (serves 4)

• 8 pieces of mixed chicken pieces (such as thighs, drumsticks, breast and/or wings)
• Salt and pepper to taste
• 3 tbsp. Goya Extra Virgin Olive Oil
• 2 large garlic cloves, peeled
• 1½ cups Long Grain Rice
• 1 cup onion, finely diced
• 3 cups homemade chicken stock or good quality low-sodium chicken stock
• 1 packet Sazón Goya with Azafrán
• 1 (8oz) can tomato sauce
• 1 can Goya Gandules (Pigeon peas)
• Handful of Sliced Pimientos (optional)
• 1/4 cup chopped cilantro (optional)

DIRECTIONS

1. Generously season the chicken with salt and pepper. In a large heavy pot, heat oil on medium-high. Cook the chicken, in batches if necessary, until brown on all sides. Set aside.
   
2. In the same pot, stir in garlic cloves and rice and cook for 5 to 8 minutes, until rice turns into a light golden brown. Add the diced onion and cook for 2 to 3 minutes, stirring constantly.
   
3. Stir the sazón packet and cook, stirring, for 30 seconds. Add the tomato sauce, chicken broth, and gandules and bring to a boil.
   
4. Add the chicken into the pot. Stir, cover, and reduce heat to low, and simmer for 20 - 25 minutes or until rice is tender. Stir in the chopped cilantro during the last minute of cooking, if using.
   
5. To serve, fluff rice and garnish with pimiento strips.