Arroz con Pollo-Integral

Chicken and Brown Rice

Preparation info

  • Difficulty

    Medium

  • 6 to 8

    servings

Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

This Arroz con Pollo, one of our signature dishes in Colombia, is prepared with fiber-rich brown rice. The dish is still full of flavor, and your family will hardly notice the substitution of brown rice. Try it, and give yourself the pleasure of eating Arroz con Pollo without any guilt.

Ingredients

Chicken and Stock

  • 2 whole chicken breasts with bone (4 halves)
  • 1 medium onion, grated
  • 1 carrot, grated
  • 1 red pepper, grated
  • 10 cilantro sprigs
  • 2 bay leaves
  • ¼ teaspoon ground black pepper

Rice

  • 1 tablespoon oil (canola or similar)
  • 1 onion, chopped
  • 1 12-ounce bag frozen mixed vegetables (carrot, green beans)
  • ½ cup sweet peas, cooked
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon minced garlic
  • 1 packet Adobo Goya with saffron
  • teaspoons salt
  • 1 tablespoon sugar
  • ¼ teaspoon ground black pepper
  • 2 cups brown rice
  • 1 cup tomato soup (not condensed)
  • ¼ cup minced cilantro

Method

  1. TO COOK THE CHICKEN AND PREPARE THE STOCK: Place the chicken breasts, 10 cups of water, onion, carrot, red pepper, cilantro, bay leaves, and black pepper into a large 5 to 7-quart pot and bring to a boil. Cover and cook 2 minutes; turn the heat off and allow the breasts to sit in the hot liquid for 25 minutes, covered. Remove the breasts from the pot, bone them, set the breast meat aside to cool. Place the bones back into the pot and simmer, uncovered, to reduce the liquid to 4 to 5 cups. Strain the stock, discarding solids. Cut the breast meat into ½-inch chunks or strips.
  2. TO PREPARE THE RICE: Put oil in a pot or caldero over medium-high heat. Add the onion, mixed vegetables, peas, Worcestershire sauce, garlic, Adobo Goya with saffron, salt, sugar, and black pepper and cook for 2 minutes.
  3. Add the rice and toss to coat. Add the tomato soup and 4 cups of the strained chicken stock. Bring to a boil over medium-high heat. As soon as you see the rice rising close to the surface of the liquids, cover the pot and reduce heat to low and cook for 45 minutes.
  4. Remove the cover, add the chicken and cilantro. Cover and allow to sit for 2 minutes and then serve.