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Arroz con pollo y alcaparrado Goya

Chicken with rice and Alcaparrado

Elaboration:

Cut a chicken breast into strips and cook them slightly with GOYA® Extra Virgin Olive Oil.

Then, add two spoonfuls of GOYA® Alcaparrado, 2/3 cup (150 grams) of rice and a chicken bouillon cube with 1¼ cup (300 mL) of water.

Cook until the broth evaporates and you’ll have a quick and delicious dish ready.

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