Arroz con Pollo

Name: Arroz con Pollo (Chicken and Rice)
Yield: 8 to 10 servings
Cuisine: Colombian
Ingredients: ½ teaspoon salt; 1 tablespoon of Sazón Goya with Saffron; ¼ teaspoon black pepper; 1 chicken bouillon cube; 6 cloves garlic; 4 cups chicken stock; 1 tablespoon oil; ¼ cup minced cilantro; 1 cup diced red bell pepper; 1½ cups diced onion; 10 sprigs cilantro; 1½ cups diced carrot; 2 tablespoons tomato paste; 2 tablespoons oil; 4 whole chicken breasts, with bones, skin removed; 2 teaspoons salt; ¼ teaspoon color* or turmeric; 2 medium onions, halved; 1 cup green peas; 1 tablespoon minced garlic; 1½ cups diced green beans; 2 cups rice; ½ tablespoon sugar; 1 tablespoon soy sauce; 1 red bell pepper, quartered; 1 carrot, quartered; 1 tablespoon Worcestershire sauce

Chicken and Rice

Preparation info

8 to 10
servings

Difficulty
Medium

Appears in

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

About

Arroz con Pollo is one of our staples; I think we had it every Saturday for lunch or dinner. It is what cooks leave prepared ahead of time so the family can eat when they are off on weekends, and therefore there is only one dish to reheat. It is also what many families serve when they have a lot of children to feed!