Arroz con Pollo

Chicken and Rice


Preparation info

  • Difficulty


  • 8 to 10


Appears in

Secrets of Colombian Cooking

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!


Chicken and Stock

  • 4 whole chicken breasts, with bones, skin removed
  • 2 medium onions, halved
  • 1 carrot, quartered
  • 1 red bell pepper, quartered
  • 10 sprigs cilantro
  • 6 cloves garlic
  • 1 chicken bouillon cube
  • 1 tablespoon of Sazón Goya with Saffron
  • ¼ teaspoon black pepper

Vegetable Filling for the Rice

  • 2 tablespoons oil
  • cups diced onion
  • cups diced carrot
  • cups diced green beans
  • 1 cup diced red bell pepper
  • 1 cup green peas
  • ¼ cup minced cilantro
  • 2 tablespoons tomato paste
  • 1 tablespoon minced garlic
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • ½ tablespoon sugar
  • 1 chicken bouillon cube
  • ½ teaspoon salt
  • ¼ teaspoon black pepper



Cook the Chicken and Prepare the Stock

  1. 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-quart pot and bring to a boil. When the water reaches a full boil, cover the pot and turn off the heat. Leave the breasts in the covered pot for 20 minutes, do not peak or open the lid. After the 20 minutes, remove the breasts from the stock, cool and shred. Set the chicken aside; strain the stock for later use.

Prepare the Vegetable Filling

  1. In a 14-inch sauté pan, over medium heat pour the oil, add the diced onions and cook for 5 minutes. Add the carrot, green beans, red pepper and peas; sauté for 3 to 5 minutes more. Add the cilantro, tomato paste, garlic, Worcestershire, soy sauce, sugar, bouillon cube, salt and pepper and cook for 15 minutes.

Prepare the Rice

  1. In a 5- to 7-quart pot over medium high heat pour the oil. Add the rice, salt and color and sauté for 2 minutes. Add the vegetables, mix well and cook together for 3 minutes. Pour the stock and bring to a boil. As soon as you see the rice on the surface, and most of the water has dried out, after about 7 minutes, cover the pot; reduce to minimum heat and cook covered for 20 minutes.
  2. Uncover, add the chicken, cilantro and hogao by mixing with 2 large forks carefully to keep the rice fluffy and serve.