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Soul Food

Garlic shrimps: The perfect appetizer or side-dish

This classic all-in-one dish is very popular in the Caribbean kitchen and thanks to the addition of Sazón GOYA® with Azafrán, this recipe will be extra special. The Sazón GOYA® with Azafrán will give the dish a beautiful yellow color along with a tremendous flavor.  If you are hosting a dinner you can’t go wrong with this recipe.


- 1 chicken (3½ - 4 lbs.), cut into 8 pieces
- GOYA® Adobo with Pepper, to taste
- 3 tbsp. GOYA® Extra Virgin Olive Oil
- 1 medium yellow onion, finely chopped (about 1 cup)
- ¾ green bell pepper, finely chopped (about ¾ cup)
- 1½ tsp. GOYA® Minced Garlic or 3 cloves fresh garlic, finely chopped
- 1½ cups CANILLA® Extra Long Grain Rice
- 1 packet GOYA® Powdered Chicken Flavored Bouillon
- 1 packet Sazón GOYA® with Saffron
- ¼ cup GOYA® Alcaparrado - Pitted Manzanilla Olives, Pimientos and Capers, sliced
- 1 jar (4 oz.) GOYA® Fancy Sliced Pimientos
- ½ cup GOYA® Peas, thawed

Step 1: Start with the chicken. Clean the chicken like you normally do and pat dry using paper towels.

Step 2: Add Adobo seasoning and let it rest for a couple of minutes. In the meanwhile heat olive oil over medium heat in a large pot. Cook chicken (in batches) until brown on all sides and set aside.

Step 3: Add onions, peppers and garlic to the pot and cook until soft.

Step 4: Then add the rice, bouillon and the sazón to the pot and stir until the rice is completely coated with all the products.

Step 5: Add 3 cups of water to the pot and boil. Add alcaparrado and chicken (skin-side up) to pot.

You’re almost there. Cover the pot, reduce heat to low and let simmer until the water is absorbed, the rice is tender and the chicken is cooked through. This will take around 25-30 minutes.

Now using a fork, fluff the rice and garnish with pimiento strips and peas.