Authentic Arroz con Pollo Colombiano Recipe with Homemade Stock and Fresh Veggies

Discover how to make arroz con pollo colombiano, a traditional Colombian chicken and rice dish packed with rich flavors, colorful veggies, and a homemade chicken broth that brings everything together beautifully.

If there’s one dish that takes me right back to family dinners and weekend gatherings, it’s arroz con pollo colombiano. This vibrant and comforting meal is a staple in many Colombian households. It’s savory, colorful, and filled with the kind of heartwarming flavors that make you close your eyes and smile with the first bite.

Arroz con pollo colombiano is the Colombian version of chicken and rice, but trust me, it’s far from ordinary. What makes it special? The combination of homemade chicken stock, fresh herbs, spices like cumin and sazón con azafrán, and an assortment of veggies that add both texture and nutrition. It’s a one-pot wonder that’s perfect for feeding a crowd or enjoying as leftovers the next day.

While this recipe highlights the Colombian twist, you might also enjoy exploring the vibrant green flavors in Peruvian-style arroz con pollo, which uses cilantro as a starring ingredient in the broth.

Ready to dive into this delicious adventure with me?

Main Ingredients for Arroz Con Pollo Colombiano (The Foundation of Flavor)

To get that authentic arroz con pollo colombiano flavor, you’ll need a few key ingredients. Here’s what you’ll want to have on hand:

For the Chicken Stock:

• 2 whole chicken breasts (bone-in, skin removed): Adds depth to the broth while staying lean.
• 2 scallions: Bright, oniony flavor that’s mild and aromatic.
• ½ white onion: Gives the broth a mellow sweetness.
• 3 garlic cloves: Essential for that classic savory base.
• ½ tablespoon ground cumin: Earthy and warm, cumin is a signature Colombian spice.
• ½ tablespoon sazón Goya with azafrán: Adds flavor and color.
• 1 bay leaf: Brings a subtle herbal note.
• Salt and pepper: Season to taste.

For the Rice:

• 2 tablespoons olive oil: Helps everything sizzle and blend together.
• ¼ cup chopped onion & ¼ cup chopped red and green bell peppers: Adds sweetness and crunch.
• 1 garlic clove, minced: Can’t go wrong with more garlic!
• 1 cup long-grain white rice: The star of the show.
• 1 tablespoon tomato paste: Adds richness and a pop of color.
• 1 chicken bouillon tablet: Boosts that chicken flavor.
• 2 ½ cups chicken stock: Use the one you just made.
• ½ tablespoon sazón Goya with azafrán: For extra flavor and that gorgeous golden hue.
• ¼ cup chopped fresh cilantro: Brings a fresh, herby brightness.
• ½ cup each frozen peas, carrots, and green beans: A classic veggie trio.

If you love spicy and aromatic combinations, Jamaican jerk chicken and rice offers a fiery Caribbean flair that’s worth exploring too.

Additional Ingredients & Substitutes

One of the things I love most about arroz con pollo colombiano is how flexible it is. Here are a few extras or swaps you might consider:

• Chicken thighs instead of breasts: Juicier and a bit more forgiving.
• Brown rice: Great for extra fiber, though it’ll need a bit more liquid and time.
• Fresh diced tomatoes: Can replace tomato paste for a lighter touch.
• Sweet corn: Adds a pop of sweetness and texture.
• Green olives or capers: For those who love a little tang.

And if you don’t have sazón Goya with azafrán, you can try a mix of paprika, ground coriander, garlic powder, and a pinch of turmeric for color.

Expert Tips for Perfect Arroz con Pollo Colombiano

Here’s where years of family cooking and trial-and-error come in handy. Let me share some real kitchen wisdom with you:

• Make your own stock: Yes, it takes a bit longer, but the difference in flavor is huge. It infuses the rice with that rich, homemade goodness you just can’t get from a box.
• Shred the chicken finely: This helps it blend better into the rice, so you get a bit in every bite.
• Use a heavy-bottomed pot: Something like a Dutch oven distributes heat evenly and helps prevent burning on the bottom.
• Toast the rice slightly before adding liquid: A quick sauté with the veggies and tomato paste brings out a subtle nuttiness in the rice.
• Be patient with the simmer: Don’t crank the heat. Letting the rice cook low and slow helps it absorb all the flavorful liquid without getting mushy.
• Add veggies at the right time: Frozen vegetables go in toward the end so they stay bright and don’t get soggy.
• Garnish with cilantro and lime: A sprinkle of fresh cilantro and a squeeze of lime just before serving adds a final zing of freshness.

Want to explore bold flavors beyond Latin cuisine? Give Vijayawada biryani a try, it’s a spicy Indian rice dish that delivers serious heat and deep flavor.

And here’s a little secret: this dish is even better the next day. Leftovers? Yes, please!

Step-by-Step Instructions

1. In a large pot, combine chicken breasts, scallions, onion, garlic, cumin, sazón, bay leaf, salt, and pepper. Cover with water and bring to a boil. Reduce heat and simmer for 30 minutes. Strain the broth and shred the chicken.
2. In a heavy pot, heat olive oil over medium. Sauté onions, garlic, and peppers until soft.
3. Add the rice, tomato paste, and bouillon. Stir to coat the rice with the tomato paste.
4. Pour in 2 ½ cups of your homemade chicken broth. Add the sazón Goya and bring to a gentle boil.
5. Lower heat to a simmer, cover, and cook for 10–15 minutes.
6. Stir in shredded chicken, peas, carrots, green beans, and cilantro. Cover again and cook for another 10–15 minutes, until rice is tender.
7. Let it rest covered for 5 minutes, then fluff and serve.

Looking for a more delicate and subtly seasoned alternative? Hainanese chicken rice is a gentle, comforting dish that also celebrates chicken and rice harmony.

Additional Guide: Variations & Extras

While the traditional arroz con pollo colombiano is delicious as is, there’s room to play:

• Spicy twist: Add a chopped jalapeño or a pinch of red pepper flakes for heat.
• Veggie overload: Add zucchini, mushrooms, or corn for extra texture.
• One-pot meal: Add more veggies and use bone-in chicken thighs to make it even heartier.
• Party-style: Double the recipe and serve it straight from a large pot during gatherings. It’s a crowd-pleaser!

In a hurry or looking for a hands-off version? You can easily adapt this into a slow cooker version of arroz con pollo for even more convenience on busy weekdays.

You can even finish it off with a few green olives or a hard-boiled egg slice on top for presentation, just like grandma used to do.

FAQs: Your Arroz Con Pollo Colombiano Questions, Answered

Conclusion

Arroz con pollo colombiano is more than just a meal. It’s a dish full of memories, flavor, and love. Whether you’re cooking for your family, your friends, or just treating yourself to something special, this recipe brings warmth and joy to the table.

So next time you’re in the mood for something cozy and satisfying, I hope you’ll give this Colombian classic a try. And don’t forget, the magic is in the homemade broth and the love you stir into every bite.

Happy cooking!

Arroz con Pollo Colombiano

This classic arroz con pollo colombiano combines tender chicken, saffron-infused rice, and colorful veggies for a comforting one-pot meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Main

Cuisine Colombian

Servings 4 bowls

Calories 560 kcal

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

To Make the Stock

• 2 whole chicken breasts bone in, skin removed
• 2 scallions
• 0.5 white onion
• 3 garlic cloves
• 0.5 tbsp ground cumin
• 0.5 tbsp sazon Goya with azafran
• 1 bay leaf
• salt and pepper to taste

To Make the Rice

• 2 tbsp olive oil
• 0.25 cup chopped red bell pepper
• 0.25 cup chopped green pepper
• 1 cup long-grain white rice
• 1 tbsp tomato paste
• 1 chicken bouillon tablet
• 0.5 cup frozen peas

Instructions

 

• Place the chicken breasts, scallions, onion, garlic, cumin, sazon, bay leaf, salt, and pepper in a large pot with water. Simmer for 30–35 minutes until chicken is tender.
• Remove the chicken, shred it, and strain the broth. Reserve the stock for cooking the rice.
• Heat olive oil in a large pot. Sauté the onion, garlic, red and green peppers until softened.
• Add rice, tomato paste, bouillon tablet, sazon, and reserved chicken stock. Stir to combine.
• Bring to a boil, then reduce heat, cover, and simmer for 20 minutes until the rice is tender.
• Add shredded chicken, frozen peas, and mix gently. Cook for 5 more minutes.
• Garnish with cilantro and lime before serving.

Notes

For extra flavor, marinate the chicken in garlic and lime before cooking. You can also add carrots or green beans for more texture.

Keyword arroz con pollo colombiano

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