Arroz con pollo

Ingredients

• 2bone-in, skinless chicken breasts
• 1.2 litres (5 cups)water
• 1spring onion
• ½white onion
• 2 clovesgarlic
• ½ tablespoonground cumin
• ½ tablespoonsaffron seasoning (Sazón con azafrán)
• 1bay leaf
• to tastesalt and black pepper
• 30 ml (2 tablespoons)olive oil
• 75 g (½ cup)chopped onion
• 1 clovechopped garlic
• 75 g (½ cup)chopped red pepper
• 75 g (½ cup)chopped green pepper
• 180 g (1 cup)white rice
• 1 tablespoontomato purée
• 1chicken stock cube
• 600 ml (2½ cups)chicken stock
• ½ tablespoonsaffron seasoning (Sazón con azafrán)
• 8 g (½ cup)chopped fresh coriander
• 70 g (½ cup)frozen peas
• 65 g (½ cup)diced carrots
• 60 g (½ cup)frozen green beans, diced

Instructions

1. 1

   Cook the chicken

   Put the chicken breasts, 1.2 litres (5 cups) of water and the other broth ingredients—the spring onion, white onion, garlic, cumin, ½ tablespoon of saffron seasoning, bay leaf, salt and pepper—in a medium saucepan. Bring to the boil, cover and turn the heat down to medium-low. Cook for 20–25 minutes, then turn off the heat and leave the covered chicken in the pan for about 15 minutes. Allow it to cool, shred the meat and set it aside.

2. 2

   Strain the broth

   Strain the chicken broth, measure out 600 ml (2½ cups) and set it aside. Heat the olive oil in a medium saucepan over medium-high heat. Add the chopped onion, green pepper, chopped garlic and red pepper; cook for about 4–5 minutes, until the onion is translucent.

3. 3

   Coat the rice

   Add the rice, tomato purée, chicken stock and ½ tablespoon of saffron seasoning. Stir for about 3 minutes, until the rice is well coated. Add the chicken broth and bring to the boil, then reduce the heat to low.

4. 4

   Finish the rice

   Cover and simmer for about 15 minutes. Add the peas, carrots and green beans and cook for 7 minutes more. Add the shredded chicken and chopped coriander, mix gently with a fork, cover and cook for a final 5 minutes.

What is arroz con pollo?

Arroz con pollo means rice with chicken, and versions of the dish are enjoyed across Latin America, with ingredients and seasonings varying from country to country. This recipe is Colombian in inspiration and pairs shredded chicken with rice, peppers, peas, carrots and green beans.

The two-stage method is what makes this version work: simmering bone-in chicken creates a flavourful broth, which then seasons the rice as it cooks.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 31g protein, 46g carbs, 13g fat.

The rice provides most of the carbohydrates, while the chicken supplies most of the protein. Olive oil contributes much of the fat, with additional energy from the chicken and rice; serve with salad or another fresh vegetable to round out the plate.

Build flavour in the broth

Chicken first: simmering the breasts with onion, garlic, cumin, bay and saffron seasoning flavours both the meat and the cooking liquid. Resting the chicken in the covered pan after cooking helps it stay moist while it cools enough to shred.

Measure carefully: the recipe calls for 600 ml of strained broth for the rice. Set this amount aside after cooking the chicken.

Soften the peppers and onion

The chopped onion, garlic and red and green peppers cook in olive oil before the rice goes in. Give them 4–5 minutes, until the onion is translucent, so they soften and release their flavour without browning heavily.

Rice coating: stirring the grains with the tomato purée and seasoning helps distribute the flavour before the broth is added.

Watch the rice as it cooks

Low heat: once the broth boils, reduce the heat and keep the pan covered for the first 15 minutes. A steady, gentle simmer gives the rice time to absorb liquid without scorching the bottom.

Vegetables and chicken: add the vegetables for their 7-minute cooking period, then fold in the shredded chicken and coriander for the final 5 minutes. The rice should be tender and the liquid absorbed when it is ready.

Keep the finish light

Use a fork to fold in the chicken and coriander at the end rather than stirring vigorously; this helps keep the cooked rice grains distinct. If the rice is still firm after the stated cooking time, check that the heat has stayed low and the lid has remained on.

Let the finished dish rest briefly off the heat before serving if convenient, keeping it covered so it stays warm.

What to serve alongside

The rice, chicken and vegetables make this a substantial meal on its own. A crisp green salad or sliced avocado can add a fresh contrast without competing with the seasoned rice.

For a shared meal, serve straight from the saucepan while warm, with extra coriander at the table if you like.

Recipe notes & tips

• Keep the chicken covered while it rests in the broth so it does not dry out.
• Strain the broth before measuring it for the rice.
• Use a pan with a well-fitting lid to hold in steam during the rice’s first cooking stage.
• Shred the chicken into bite-sized pieces so it mixes evenly through the rice.
• Fold in the coriander gently with a fork at the end to avoid crushing the rice.

Variations

• Fresh coriander: add a little extra at the table for a brighter finish.
• More vegetables: increase the peas, carrots or green beans while keeping an eye on how evenly they cook.
• Milder seasoning: reduce the saffron seasoning to suit your taste.
• Red pepper: use extra red pepper in place of some of the green pepper for a sweeter note.

Common mistakes to avoid

• Skipping the resting time: leave the chicken covered in the pan for about 15 minutes so it stays tender.
• Using unmeasured broth: strain it and set aside 600 ml for the rice, as the recipe specifies.
• Cooking the rice too hot: reduce the heat to low after the broth comes to the boil to help prevent scorching.
• Lifting the lid repeatedly: keep the pan covered during the rice’s 15-minute simmer so the steam can cook it.
• Overmixing at the end: fold in the chicken and coriander gently with a fork to keep the rice from becoming mushy.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 2 days. Reheat until steaming hot throughout, adding a small splash of water or stock if the rice has dried out.

Frequently asked questions