Arroz con Pollo
Colombian chicken and rice in one pot: shredded chicken and vegetables folded through golden rice cooked in its own broth. A weeknight staple.
- prep
- 20 min
- cook
- 45 min
- total
- 1 h 5 min
- serves
- 4
- level
- easy
Every Colombian household has its arroz con pollo, and it shows up everywhere from lunch counters to birthday tables. The trick that makes it taste like Colombia is simple: poach the chicken first, then cook the rice in that same broth with a sofrito and a little color.
It is a complete meal from one pot, and the slightly crisp layer of rice on the bottom is the cook’s reward.
Arroz con pollo is number 9 on our list of the top 20 famous Colombian foods.
method
Poach the chicken in the salted water with one of the spring onions and a garlic clove for about 20 minutes. Lift it out, shred the meat, and keep 4 cups of the broth.
In a wide pot, cook the remaining spring onions, bell pepper, garlic and tomato in a little oil with the cumin until soft, about 5 minutes.
Add the rice and stir for a minute to coat it. Pour in the 4 cups of broth and the sazón, season with salt, and bring to a boil.
Add the carrot and green beans, cover, and cook on low for 15 minutes.
Fold in the shredded chicken and the peas, cover again, and cook for 5 to 8 minutes more, until the rice is dry and tender.
Rest off the heat for 5 minutes, fluff, and finish with cilantro.
chef's tips
- The broth is the flavor. Never cook the rice in plain water when the chicken just gave you something better.
- Once the pot is covered, leave it alone. Stirring makes the rice gummy.
- If a golden crust forms on the bottom, serve it proudly. In Colombia that layer, the pega, goes to the favorite.