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Results 31 - 40 of 54 for goya chicken
31. ARROZ CON POLLO
Utensils: 2 bowls, 1 large ... skins. Rinse the chicken parts with lemon juice and ... pimentos and parsley sprigs. Serves up to 10 individuals.
32. PAELLA FOR FOUR
Place water, chicken and soup bouillon in 4 ... rice mix (do this very gently, and don't stir rice more than three ties or it will become pasty).
In large heavy pot, saute chorizo slices in olive oil. Add garlic, onions, green peppers, and cook until lightly browned. Add coriander, ...
In a large cooking pan, ... cups water. Combine chicken, potatoes, leftover tomato sauce, Sazon goya and Adobo. Stir well. Allow ... until chicken is tender.
35. STUFFED CHAYOTE
Peel the chayotes; cut them in half to take the pits off. Slice them thick and put them in water to boil. Save water when finished. Let ...
36. ARROZ CON POLLO
Shake adobo on chicken parts, rub in well. Brown ... 6. EASY PAELLA: Brown chorizos with chicken, add seafood during last 10 minutes of cooking.
37. MEXICAN CHICKEN
Mix together olive oil, vinegar, ... the seasonings except chicken bouillon to make the marinade. ... of the marinade for 1 hour at 350 degrees.
38. ARROZ CON POLLO
Sofrito-Jewel carries it frozen in a round container by Goya brand or in jar in ... to absorb the chicken. Let the sauce boil ... choice of chili peppers.
Melt butter. Saute celery and onion until clear. Add fish (or choice flaked meat). Saute 5 minutes. Add rice and seasoning. Serve.
In cooking pan, heat oil. Place onion and chicken along with Sazon, red pepper ... minutes to 1 hour. Rice should be tender and well cooked. Serve.
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