I had read many positive reviews on this recipe, but several mentioned that the rice proportions were way off; thus, I halved the recipe. I also wanted to "healthify" this dish and thus opted to use boneless skinless chicken breasts. The Sazon seasoning can be found in the Mexican/Spanish ethnic aisle at the grocery store. Any Sazon seasoning is fine, but I use this one from Goya brand and love it:
Arroz Con Pollo, Lightened Up
- Season chicken with vinegar, 1-1/2 tsp Sazon seaoning, adobo and garlic powder and let it sit 10 minutes. Heat a large, deep heavy skillet on medium heat, adding 1 Tbsp oil when hot. Add chicken and brown 7 minutes on each side. Remove and set aside.
- Add other 1 Tbsp of olive oil, and place onion, cilantro, garlic, scallions, and pepper in the deep skillet, and sauté onion mixture on medium until soft, about 5 minutes.
- Add tomato, cook another minute.
- Add rice, mix well and cook another minute.
- Add water, bouillon (be sure it dissolves well) and remaining 4-1/2 tsp Sazon seasoning, scraping up any browned bits from the bottom of the pot. Taste for salt, should taste salty enough to suit your taste, add more as needed.
- Add chicken and nestle into rice, bring to a boil. Simmer on medium-low until most of the water evaporates and you see the liquid bubbling at the top of the rice line (this took me 10-15 minutes), then reduce heat to low heat and cover. Make sure the lid has a good seal, no steam should escape (You could place a piece of tin foil or paper towel in between the lid and the pot if steam escapes).
- Cook covered for 20 minutes without opening the lid.
- Shut heat off and let it sit with the lid on an additional 10 minutes (don't peak!!!) Fluff with a fork and eat!