Arroz con Pollo Recipe

Ingredients

• 2bone-in chicken breasts, skin removed
• 1.2 litres (5 cups)water
• 2spring onions
• ½white onion
• 3garlic cloves
• ½ tablespoonground cumin
• ½ tablespoonGoya sazón with saffron
• 1bay leaf
• to tastesalt and pepper
• 2 tablespoonsolive oil
• 40 g (¼ cup)chopped onion
• 1garlic clove, minced
• 35 g (¼ cup)chopped red pepper
• 35 g (¼ cup)chopped green pepper
• 185 g (1 cup)long-grain white rice
• 1 tablespoontomato purée
• 1chicken stock cube
• 600 ml (2½ cups)chicken stock
• ½ tablespoonGoya sazón with saffron
• 10 g (¼ cup)chopped fresh coriander
• 75 g (½ cup)frozen peas
• 70 g (½ cup)frozen diced carrots
• 75 g (½ cup)frozen diced green beans

Instructions

1. 1

   Cook the chicken

   Put the chicken breasts, 1.2 litres (5 cups) of water and the spring onions, half onion, 3 garlic cloves, cumin, ½ tablespoon sazón, bay leaf, salt and pepper in a medium pan. Bring to the boil, cover and lower the heat to medium-low. Simmer for 20–25 minutes, then turn off the heat and leave the chicken covered in the pan for about 15 minutes.

2. 2

   Shred the chicken

   Let the chicken cool, then shred it and set it aside. Strain the stock, measure out 600 ml (2½ cups) and reserve it.

3. 3

   Cook the vegetables

   Heat the olive oil in a medium pan over medium-high heat. Add the chopped onion, green pepper, minced garlic and red pepper, and cook for 4–5 minutes, until the onion is translucent.

4. 4

   Coat the rice

   Add the rice, tomato purée, stock cube and remaining ½ tablespoon of sazón. Stir for about 3 minutes, until the rice is well coated.

5. 5

   Simmer the rice

   Pour in the reserved 600 ml (2½ cups) of chicken stock and bring to the boil. Reduce the heat to low, cover and simmer for about 15 minutes.

6. 6

   Finish the dish

   Add the peas, carrots and green beans and cook for a further 7 minutes. Add the shredded chicken and coriander, mix gently with a fork, then cover and cook for 5 minutes more.

What is arroz con pollo?

Arroz con pollo means rice with chicken, a much-loved dish across Latin America with many regional versions. In this Colombian-style take, chicken is cooked first so its broth can flavour the rice.

The recipe combines a simple chicken stock with sazón, tomato purée, peppers and vegetables. Cooking the rice in the reserved broth gives the dish a savoury base, while adding the chicken near the end keeps it from simmering for the full time.

Nutrition and macros by portion

The nutrition label shows one serving as written: 464 calories, 33g protein, 53g carbs, 12g fat.

The rice and vegetables provide most of the carbohydrates, while the chicken supplies most of the protein. Olive oil contributes fat, and the chicken and stock add some more; serve with a fresh salad or extra vegetables for a balanced plate.

Building flavour in the broth

Chicken first: simmering bone-in breasts with spring onion, onion, garlic, cumin and bay leaf makes both the shredded meat and the stock for the rice. Keep the pan covered and the heat at a steady medium-low once it reaches a boil.

Measure the stock: strain it after cooking and set aside 600 ml for the rice. The method calls for more water at the start because some remains in the pan or is lost during cooking.

Why the rice is coated first

Sautéed vegetables: cook the onion, peppers and garlic until the onion turns translucent, rather than letting them brown heavily. This softens them and lays down the aromatic base for the rice.

Rice and seasoning: stir the grains with tomato purée, the stock cube and sazón for about 3 minutes before adding the stock. This helps distribute the seasoning evenly through the pot.

Getting the texture right

Gentle simmer: once the stock boils, lower the heat and keep the pan covered for the 15-minute rice stage. Avoid stirring repeatedly, which can break the grains and make the mixture sticky.

Check the finish: after the vegetables and chicken have had their final cooking time, the rice should be tender and the liquid absorbed. If the rice still feels firm, cover the pan and give it a little more time over low heat.

Adding the vegetables and chicken

Frozen vegetables: the peas, carrots and green beans go in after the first rice simmer, so they cook without becoming overly soft. Keep them frozen until they are ready to add.

Shredded chicken: fold it in with the coriander for the last 5 minutes. Mixing gently with a fork helps spread the meat through the rice without crushing the grains.

Serving arroz con pollo

Serve it warm from the pan, making sure each portion includes rice, chicken and a mixture of vegetables. A crisp green salad or sliced avocado makes a fresh accompaniment.

Taste before serving and adjust the salt and pepper if needed. The stock cube and sazón both contribute seasoning, so it is best to check the finished dish rather than salt heavily at the start.

Recipe notes & tips

• Keep the chicken covered while it rests in the hot stock so it stays moist and easy to shred.
• Strain the stock before measuring it to keep the rice free of cooked aromatics.
• Cut the onion and peppers to a similar size so they soften at roughly the same rate.
• Use a fork to fold in the chicken and coriander without mashing the rice.
• Taste the finished rice before adding extra salt, as the stock cube and sazón are already seasoned.

Variations

• Fresh vegetables: use freshly diced peas, carrots and green beans in place of the frozen vegetables.
• More colour: add extra red or green pepper with the vegetables at the start.
• Milder seasoning: reduce the sazón slightly and adjust the salt at the end.
• Extra coriander: scatter a little more chopped coriander over the dish just before serving.
• Boneless chicken: use boneless breasts, but check them early as they may cook faster than bone-in pieces.

Common mistakes to avoid

• Boiling the chicken hard: a vigorous boil can make it tough; lower the heat after it comes to the boil.
• Skipping the resting time: shredding immediately can make the chicken harder to handle; leave it covered for about 15 minutes.
• Adding too much stock: measure out 600 ml after straining so the rice-to-liquid amount stays consistent.
• Stirring the rice often: frequent stirring can break the grains; keep it covered and undisturbed while it simmers.
• Adding the chicken too early: it can become dry with prolonged cooking; fold it in for the final 5 minutes.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat until piping hot throughout, adding a splash of water or stock if the rice seems dry.

Frequently asked questions