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.
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.
