*My preference in this recipe is for thigh meat because it remains juicier when simmered with the rice. If preferred, however, breast meat may be used. In this case, you may wish to omit the browning stage and stir in the raw chicken pieces when the rice is added. This will prevent overcooking and drying out the leaner breast meat.
A few more options:
•Add 2 minced garlic cloves along with the Sazón seasoning.
•Omit the peas or substitute frozen cut green beans if preferred. (You can use fresh but may wish to add them a few minutes earlier to reach your preferred level of tenderness.)
•I have not used brown rice but if you would like to try, you will need to increase the cooking time and will likely need to add a little extra water. In this case I would especially recommend using chicken thighs to avoid drying out the meat.
•Sprinkle the cooked chicken and rice with fresh parsley or cilantro, if desired.
•Or top the finished dish with chopped avocado, an extra dollop of salsa, a sprinkle of cheddar cheese and/or a few crushed tortilla chips.