Arroz con Pollo

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

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!

Ingredients

Chicken and Stock

4 whole chicken breasts, with bones, skin removed
2 medium onions, halved
1 carrot, quartered

Americas
Colombia
Dinner
Lunch
Main course

Method

Cook the Chicken and Prepare the Stock

Place the chicken, 7 cups of water, onions, carrot, red pepper, cilantro, garlic, bouillon cube, Sazón Goya, and pepper into a large 5- to 7-