This Arroz con Pollo recipe is my Colombian version. It is a hearty one pot meal perfect for lunch or dinner. Every country and family in Latin America has its own classic rice with chicken variation.
This Colombian-Style Arroz con Pollo was one of my favorite dishes growing up. My mom would make it at least once a week and everyone in my family loved it.
What is Arroz con Pollo?
It literally translates to "Rice with Chicken" and it's one of the most popular dishes in Latin America. Every country has its own variation and cooking method, but they all have rice, chicken, vegetables and spices.
Some recipes use bone in chicken pieces, this is my mom’s recipe and it's made with shredded chicken breast. I tried the Cuban and Puerto Rican versions of arroz con pollo and they were also very comforting and delicious.
Storing Rice with Chicken
The best part of cooking this rice dish are the leftovers, it reheats very well and you can keep it in the fridge up to 4 days in an air tight glass or plastic container. That makes this dish perfect for meal preparation for the week.
What to Serve with Arroz con Pollo?
I love serving this Colombian arroz con pollo with ketchup, lime wedges, avocado, this simple green salad or avocado and tomato salad.
Everything you’ll need to make Arroz con Pollo
The full printable recipe card with ingredient amounts, directions and tips is below.
Chicken: I like to use bone in chicken breast to make this recipe.
Seasoning: cumin, sazón with azafran, bay leaf, salt & pepper.
Vegetables: carrots, peas, green beans, onions, scallions, garlic, red and green bell pepper.
Flavor: tomato paste, chicken broth and chicken bouillon.
Oil: olive oil, canola or vegetable oil will work for this recipe.
Rice: I like to use white long grain rice.
Herbs: cilantro, if you don't like it just use parsley.
This Authentic Colombian-Style Rice with Chicken recipe is easy to make and a wonderful one-pan meal. It's perfect for any celebration or a weeknight meal or lunch.
How to Make the Best Arroz con Pollo
- Place the chicken breast, 5 cups of water and the remaining ingredients for the stock in a medium pot. Bring to a boil, cover and reduce the heat to medium low. Cook for 20 to 25 minutes. Turn the heat off and let the chicken rest in the pot for about 15 minutes covered. Let it cool, shred and set aside. Strain stock and measure 2 ½ cups and set aside.
- In a medium pot, heat the olive oil over medium-high heat. Add the onions, green peppers, garlic and red bell pepper. Cook until the onions are translucent, about 4 to 5 minutes.
- Add the rice, tomato paste, chicken bouillon and sazon goya. Stir until the rice is well coated about 3 minutes. Add the chicken stock and bring to a boil. Then reduce the heat to low. Cover and simmer for about 15 minutes. Add the peas, carrots and green beans and cook for and additional 7 minutes, add the shredded chicken and cilantro, mix well with a fork, cover and cook for 5 minutes more.
More Colombian Dishes to Try:
Empanadas Colombianas (Colombian Empanadas), Sancocho de Gallina (Chicken Sancocho), Ajiaco Bogotano (Chichen and Potato Soup), Bandeja Paisa (Paisa Tray), Pandebono (Cheese Bread), Buñuelos (Cheese Balls) and Arepas Rellenas de Queso (Cheese Stuffed Arepas).
Arroz con Pollo Recipe
Ingredients
To make the stock
- 2 whole chicken breast bone in and skin removed
- 2 scallions
- ½ white onion
- 3 garlic cloves
- ½ tablespoon ground cumin
- ½ tablespoon sazon Goya with azafran
- 1 bay leaf
- Salt and Pepper
To make the Rice
- 2 tablespoons olive oil
- ¼ cup chopped onion
- 1 garlic clove minced
- ¼ cup chopped red bell pepper
- ¼ cup chopped green pepper
- 1 cup long- grain white rice
- 1 tablespoon tomato paste
- 1 chicken bouillon tablet
- 2 ½ cups chicken stock
- ½ tablespoon sazon goya with azafran
- ¼ cup chopped fresh cilantro
- ½ cup frozen peas
- ½ cup frozen diced carrots
- ½ cup frozen diced green beans
Instructions
To make the chicken stock
- Place the chicken breast, 5 cups of water and the remaining ingredients for the stock in a medium pot. Bring to a boil, cover and reduce the heat to medium low. Cook for 20 to 25 minutes. Turn the heat off and let the chicken rest in the pot for about 15 minutes covered. Let it cool, shred and set aside. Strain stock and measure 2 ½ cups and set aside.
- In a medium pot, heat the olive oil over medium-high heat. Add the onions, green peppers, garlic and red bell pepper. Cook until the onions are translucent, about 4 to 5 minutes.
- Add the rice, tomato paste, chicken bouillon and sazon goya. Stir until the rice is well coated about 3 minutes. Add the chicken stock and bring to a boil. Then reduce the heat to low. Cover and simmer for about 15 minutes. Add the peas, carrots and green beans and cook for and additional 7 minutes, add the shredded chicken and cilantro, mix well with a fork, cover and cook for 5 minutes more.
KMCox
I have made this twice and am making a double recipe this time. It is perfect!
Mary Johnson
Cuanto arroz? 1 cup?
Erica Dinho
1 cup.
Luisa
Hola erica me encantan tus recetas siempre estoy ensayando cosas nuevas y ya he hecho muchas tuyas. Yo vivo en nj con mi familia y la verdad es que la comidita lo transporta a uno . Te quería preguntar algo sobre esta receta de arroz con pollo , haré una fiesta en estos días y quisiera hacerlo pero seria para 40 personas ... Sabes mas o menos cuanto necesitaría de ingredientes?
Erica Dinho
Hola Luisa, Esta receta puede servir hasta 6 personas, entoces puedes multipicar los ingredientes por 7. El procedimiento es el mismo, pero debes usar una olla bien grande.
Carrie
Do I add the rice cooked or uncooked? I'm going to make this tonight!!!
Erica Dinho
Uncooked.
Zehra
Lovely recipe! Any tips of making it for a large group like around 30 people? How much should I multiply the recipe by?
Julia
I make this arroz con pollo twice a week. It's my favorite Colombian recipe.
diana
A great arroz con pollo! Made it for my husband who absolutely loved it. So much so I had to make it again. The next day! 🙂 Quick question about doubling the recipe. How does doubling affect the rice's cooking time? Thanks 🙂
Patricia
I was looking for receipe for a pot luck that had it's origin in South America. This was easy, beautiful to look at and tasty. I could not find the Sazon Goya with saffron, but did find a sazon Goya con cilantro y achiote. It had more of an orange color. Is there a big difference? The flavor was very good.
Erica Dinho
No, I used both and they are similar.
Miriam
I love trying recipes from around the World and have a new found craving for latin foods.. can't wait to try this!
Nicole
Hi Erica,
Thank you so much for this recipe! I'm creating a Paleo version for a client, which is surprisingly easy. Great authentic flavors!
Veronica
Hola Erica, quisiera hacer arroz con pollo para 30 personas... me puedes sugerir como cambiar las medidas? especialmente para preparar el arroz y que quede bien.
Daniela
Erica, eres increible... de verdad que deberias pensar en publicar tus recetas en un libro... no solo son perfectas sino que el prologo que le pones a cada unas las hace mas atractivas, lo mismo que las fotos... me muero por hacer el arroz con pollo este domingo para el dia del padre... tambien tengo listos los ingredientes para la torta de pan que le quiero agregar guayaba. Gracias otra vez y felicitaciones! Daniela
Carolyn
My Colombian friend and I are addicted to this stuff!!! I tried some of it when her grandmother came over and I couldn't get enough!! That's why we are going to try to recreate it tonight! I know it will be delicious! 🙂
Lauren
I made this last night and it was delicious!! Even my 3 year old son ate it right up! Thanks for sharing your family recipes! Keep them coming!!
Lina S
Prepare esta receta ayer y me salió maravillosa, no esperaba que me fuera ir así de bien. Muchas gracias, saludos desde NJ
Erica
Lina- Gracias!
ktrin
es una receta tradicional y deliciosa, solo una sugerencia, cilantro en ingles es CORIANDER...