Chicken and Rice - Arroz Con Pollo

• 2 lbs boneless skinlesss chicken thighs
• adobo with pepper, to taste
• 3 tablespoons extra virgin olive oil
• 6 fresh garlic cloves, minced
• 2 cups onions, finely diced
• 1 12 cups green peppers, finely diced
• 6 cups water
• 2 (5 g) packets sazon con azafran seasoning (comes in envelopes in a box, gives color and a distinct flavor to latin dishes)
• 2 chicken bouillon cubes
• 12 cup goya pitted alcaparrado, sliced
• 3 cups long-grain rice
• 1 (4 ounce) jargoya fancy sliced pimientos

1. Season the chicken with Adobo.
2. In a caldero or large heavy pot, heat oil on medium.
3. Cook the chicken, in batches if necessary, until brown on all sides.
4. Set aside.
5. Stir in minced garlic, onion, and green pepper and cook until tender, about 5 minutes.
6. Add the rice and cook for 1 minute, stirring constantly.
7. Stir in the water, Sazon and Bouillon.
8. Raise the heat, and bring to a boil.
9. Add the Alcaparrado and chicken.
10. Stir, cover, reduce heat to low, and simmer for 25 minutes or until rice is tender.
11. To serve, fluff rice and garnish with pimiento strips.

chicken thighs, pepper, extra virgin olive oil, garlic, onions, green peppers, water, packets sazon, chicken bouillon cubes, alcaparrado, longgrain rice, pimientos

Taken from www.food.com/recipe/chicken-and-rice-arroz-con-pollo-291691 (may not work)