Chicken and rice

Name: Chicken and rice (Arroz con pollo)
Cuisine: Colombian
Ingredients: 4 chicken breast portions on the bone; 450 g/1 lb chicken wings; 1 carrot, grated; 1 red (bell) pepper, grated; 10 coriander (cilantro) sprigs; 6 garlic cloves, crushed; 2.5 ml/½ tsp black peppercorns; 30 ml/2 tbsp oil; 3 medium onions, cut into 5mm/¼ in dice; 3 carrots, cut into 5mm/¼ in dice; 225 g/8 oz/1½ cups green beans, cut into 5mm/¼ in dice; 115 g/4 oz/1 cup fresh peas; 45 ml/3 tbsp finely chopped coriander (cilantro); 45 ml/3 tbsp finely chopped coriander (cilantro); 90 ml/6 tbsp tomato purée (paste); 90 ml/6 tbsp tomato purée (paste); 30 ml/2 tbsp soy sauce; 30 ml/2 tbsp Worcestershire sauce; 15 ml/1 tbsp finely chopped garlic; 15 ml/1 tbsp sugar; 1.5 ml/¼ tsp achiote or turmeric; 1.5 ml/¼ tsp achiote or turmeric; 12.5 ml/2½ tsp salt; 1.5 ml/¼ tsp ground black pepper; 400 g/14 oz/2 cups long grain white rice

Arroz con pollo

Preparation info

Serves
8-10

Difficulty
Easy

Appears in

The Food and Cooking of Colombia and Venezuela

By Patricia McCausland-Gallo

Published 2015

About

This is a favourite dish all over Colombia and Venezuela. It’s one that many families prepare on Saturday, when they have time to linger at the table and enjoy each other’s company over a great one-dish meal. The fanciest versions are made with all white chicken meat, but where money is an issue the dish is made using giblets and wings. All versions are delicious to eat with a salad and some fried plantains.

Ingredients

Americas
Colombia
Venezuela
South America

Ingredients

Method