Arroz Con Pollo

Well, one of my favorite Colombian dishes is Arroz Con Pollo, or chicken and rice. I made it this weekend for some friends and they loved it. After being asked for the recepy I decided to post it here. Some people might do it a little different, but this is the way my Mom makes it. Let me know how it comes out if you try it :)

Arroz Con Pollo (Chicken and Rice) 4 Servings

1 lb – Chicken Breast
2 Cups of White Rice
2 Tomatoes
1 bunch of Green Onions
1 Red Bell Pepper
1 Can of Mixed Peas and Carrots
2 Squares of Chicken Bullion OR 1 packet Sazon Goya con Achote
Vegetable Oil


While the chicken cooks, chop the onions very finely, chop into small squares or grade the 2 tomatoes (yes with a cheese grader), and chop 1/4 of the red bell pepper very fine.

Boil the Chicken with the Chicken Bullion or Sazon Goya. Make sure that the chicken is cooked, and keep the broth. Remove the chicken and cut it in little squares, or let it cool and hand shred it. Add 4 cups of broth to the 2 cups of rice. If you have a rice steamer use it. In the stove, cook the rice on high until it boils, once it is boiling for about a couple of minutes reduce the heat to medium for about 10 mins. The rice should be starting to dry up, do not let it get too dry. Remove rice from the heat, if in a steamer, let it click and keep it warm.

On a sauce pan add some vegetable oil(just cover the pan), medium heat and start browning the onions. Once the onions are brown, add the tomatoes and bell pepper. Let the mix simmer and stir constantly until it forms a paste. Remove from the heat. (You just made Guiso, Colombian style).

On a frying pan, add vegetable oil and brown the chicken.

Now the last step, is add the guiso, canned vegetables, and browned chicken to the rice. Mix all the ingredients in and put the rice on low for about 5 mins. Then turn the heat off and let it sit for another 5 mins. And you are done.

8 comments on “Arroz Con Pollo

  1. Le faltó poner: “Acompañe con papas fritas (hechas por usted) jugo de lulo y salsa de tomate al soco”
    And by the way cuban arroz con pollo is different than colombian, both are very good, but colombian its better, yeah!

  2. My mom is making this rice for a school projetc i hope my classmates love it..but i dont know some parts seem confusin…but thanks anyway for the recipe :)

  3. This receipt is grest for a differant flavor try adding cumin to the mix nice smokey flavor.Also if you arent a big fan of bell pepper in the Guiso try adding celery.
    My mother is colombian and these are just some of her added flavors.

  4. This is a good recipe. When you make the guiso, put a packet of goya sazon and another good seasoning to put is knorr bullion cube of tomate and pollo. Serve rice with tostones or tejadas – fried ripe or green platano….que rico! another good side is yuca frita (fried yuca) and to drink – jugo de maracuya…perfect. And sometimes it’s better to use fresh carrots instead of canned (although canned is easier) but if you use fresh carrots cook them until they are fairly soft then cut them up and add them as usual.

    Another variation for rice is to use regular rice and also a package of rice-a-roni chicken flavor. fry the rice mix so it browns a little and it’s nice because some of the rice is longer and use the seasoning that comes with it.

    Also, after you mix everything, put it in a pan in the oven so it dries out a little bit. But this depends on your taste…my whole family is from Cali (Colombia) and we always make it like this. I’ve had some recipe from Medellin and they make it a little differently but still very very good!

    Once you make it a few times you find your style.

    Good luck y buen provecho!

  5. I made this for my Columbian neice Julie and she said it was just like they make it in Columbia. Very delicious, it reminded her of when she grew up as a child. She used to work for a Drug Lord whose mamacita made it all the time. Thanks for the help!

  6. My grandmother and my mom are from columbia and there are many different takes on this dish. ALL are good. My family does one where you dont add the carrots but you add black sliced olives instead. You can also use beer or can chicken broth instead of water for the rice. It so good. It only takes about 30 to 45 min to make. Some recipes say it takes like 2 hours. I have never taken that long.

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