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Keep a pair of kitchen shears on hand as part of your kitchen equipment. Use them to easily cut the chicken breasts in half.
For a more concentrated sauce, remove the cooked chicken from skillet; cover to keep warm. Continue cooking the sauce until of desired consistency.
Place 1-1/2 cups long-grain white rice in colander; run hot tap water over rice 1 min. Drain well. Bring rice, 3 cups water, 1 pkt. sazon seasoning with saffron and 1 Tbsp. butter to boil in medium saucepan, stirring constantly. Cover; simmer on low heat 20 min. or until rice is tender and liquid is absorbed. Fluff rice with fork before serving.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I made this dish for my husband and myself, we both loved it very much. We had a sweet red wine to go with dinner and both loved it.. I will make it again.
Sugeriría desmenuzar el pollo, ya que la pechuga es bastante insípida. Ya el pollo desmenuzado lo mezclaría con los vegetales, le adicionaría un poco de caldo de pollo y cuando todo esté bien cocinado, cuando el arroz haya secado le adicionaría esto, lo mezclaría muy bien y les aseguro que queda exquisito. Así lo preparan en Colombia.