Arroz con Pollo

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

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
Lunch
Main course
Dinner
South America

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-