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.
Julia
Hi!
When should I use the scallions, bay leaf and spices you mention on the recipe list?
Maria
I’m wondering the same thing!
Robert
I made this today and used Triguisar instead of Sazón Goya- turned out great! Awesome recipe
Monique
How much rice?
Julie
This is my favorite colombian dish and my husband feels like he is back home when I make it!! Thanks for the recipe!
Kathy
Is there a similar recipie that used shrimp instead of chicken? We just came back from Colombia and kept seeing something similar to this but with shrimp. Wanted to surprise my husband with it since he never got to order it. Thanks!
Erica Dinho
https://www.mycolombianrecipes.com/rice-with-shrimp-arroz-con-camarones/
Alicia
How does tripling the recipe affect the cooking time?
Aiste
I love your website! When I want to surprise my Colombian boyfriend ( I'm Lithuanian) I always come to check your recipes. And today I'm trying this one. I love Colombian food!
Ana
I have a question. When you list the ingredients, you say chicken AND stock. Is that 2 different things or is it supposed to be chicken stock? Also, in the directions, it says 5 cups of water and the " rest" of the ingredients for the stock. What are the "rest" of the ingredients for the stock. Those parts were confusing to me. Thanks.
Jacqui Lacey
how many servings is this?
kevin varela
hey great recipe, I been searching for this and I love how u have the ketchup in the background u know that arroz con pollo goes great with ketchup lol reminds me of my childhood. making this for the wife n son tomorrow hope it come out as fantastic as yours
alex machado
When you say ” place chicken breast, 5 cups water and the remaining ingredients for the stock in a medium pot”, which exactly are the remaining ingredients you are referring to?
Pbo
I also don't understand what this means. Can someone explain? Thanks.
Mrs Monica Godwin
Hello Erica,
Thank you so much to this blog. I don't know if you still monitor it, but I have a question please. I'm in the UK and cannot easily buy saizon Goya or annatto/achiote. I'd like to make my own seasoning, so what would you recommend I use instead of achiote/annatto please?
Erica Dinho
Here is the recipe to make your own: https://www.mycolombianrecipes.com/homemade-powdered-seasoning/
Monica Godwin
Thank you for your reply Erica, but I cannot buy ground achiote or annato here in the UK. What would your advice be for an alternative please? I've been researching this and was thinking Tumeric and Paprika (not hot, and can't find sweet!), do you agree? Thanks again.
Erica Dinho
Yes.
Mrs Monica Godwin
Thank you. 🙂
Jeanny B.
Hi Erica,
This dish looks absolutely delicious and I am looking to cook it soon. Wondering if you could please clarify the first part of the recipe please?
When you say " place chicken breast, 5 cups water and the remaining ingredients for the stock in a medium pot", which exactly are "the remaining ingredients" you are referring to? Sorry about the question.......
I have tried many of your recipes and they have all been delicious and quite a hit. The last one I made was albondigon. Thanks for the wonderful recipes!!
Sincerely, Jeanny
Jeanny B.
Sorry Ercia you can ignore my message. I just figured it out. Apologies!!
Natasha
Hi! What type of rice do you recommend I use?
Erica Dinho
I use long grain white rice.
Sam Brooks
If we were to leave the grren pepers off since im making this dish for a class project and a kid is allergic to it would there be any big change in the recipe and taste of it??
Erica Dinho
No. It will be fine.
Deborah
Has anyone tried making this ahead and freezing? It sounds delicious and I prepare meals for others and would love to make this.