Spanish Chicken with Yellow Rice

Arroz Amarillo con Pollo

Prep Time: 40 minutes
Serves: 4

This is another recipe that my mother-in-law gave to me and it is one of my favorite Puerto Rican dishes.

1 lb. Boneless skinless chicken breasts, cubed
Goya Adobo All-Purpose Seasoning
2 Tbsp oil
2 Tbsp butter
1 large onion, diced
2 cups uncooked rice
1 envelope Sazon Goya con Azafran
1 Knorr Chicken-flavor bouillon cube
1 tsp dry parsley
Pepper, to taste
4 cups water, divided
1 can (15.25 oz) whole-kernel corn, drained (optional)

Sprinkle the chicken with Adobo. In a 3-quart chicken fryer or saucepan, saute chicken in oil over medium heat until light brown; remove chicken from pan. Add butter and onion to pan and saute until soft, stirring often. Meanwhile, dissolve bouillon in one cup water in microwave. Add rice to onion and stir to coat with oil. Add Sazon Goya, dissoved bouillon cube, parsley, pepper, remaining 3 cups of water, and corn; bring to a boil over medium-high heat and cook until all liquid is gone. Add chicken and gently toss with rice; cover and reduce heat to low and cook until rice is tender about 15 to 20 minutes, turning rice once halfway through cooking. Let stand about 5 minutes before serving.

Substitutions:

• 4 cups chicken stock for bouillon and water
• 4 chicken breast halves (not cubed, with or without bones, but skinless)
  
• 4 center-cut pork chops
  

Serve with a tossed salad, sliced avocado, mango, and/or tostones.