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Colombian Chicken and Rice

Arroz con Pollo Recipe

Erica Dinho
5 from 143 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main dish
Cuisine Colombian, Latin
Servings 4 servings
Calories 464 kcal

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.

Notes

*I like to use bone in chicken breast to make my arroz con pollo, because it adds more flavor to the broth, but feel free to replace it with boneless breast if you prefer.
*You can store the cooked arroz con pollo in a container in the refrigerator for up to 3 days.
*Serve this arroz con pollo with a green salad and avocado on the side.
*You can use my homemade powdered seasoning if you don't find sazón Goya. Link below:
https://www.mycolombianrecipes.com/homemade-powdered-seasoning/
 

Nutrition

Calories: 464kcalCarbohydrates: 53gProtein: 33gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 77mgSodium: 398mgPotassium: 901mgFiber: 4gSugar: 7gVitamin A: 3441IUVitamin C: 35mgCalcium: 61mgIron: 2mg
Keyword Arroz Con Pollo, Arroz con Pollo Recipe, Authentic Arroz con Pollo, Best Arroz con Pollo Recipe, colombian arroz con pollo, how to make arroz con pollo
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