Chicken and Rice

March 26, 2013 by Kenmore

Colombian-Style chicken with rice was one of my favorite recipes growing up. I would make it at least once a week for lunch. Rice with chicken is one of the most popular dishes in Colombia and South America, but every country has their own variation. This is my chicken with rice( arroz con pollo) recipe. Enjoy!


preparation time
70 mins

cook time




1 cup chicken stock

2 whole chicken breast bone in and skin removed

1 scallion

0.5 white onion

2 garlic clove

0.5 ground cumin

0.5 teaspoons sazon

1 bay leaf

1 salt and pepper

2 tablespoons olive oil

0.25 chopped onion

1 garlic clove

0.25 chopped red bell pepper

0.25 chopped green bell pepper

1 long-grain white rice

1 tablespoons tomato paste

1 chicken bouillon tablet

2.5 cup chicken stock

0.5 cup chopped fresh cilantro

0.25 tablespoons sazon

0.5 cup frozen diced green beans

0.5 cup frozen peas

0.5 cup frozen diced carrots


step 1

Place the chicken breast, 5 cups water and the remaining ingredients for the stock in a medium pot. Bring to a boil, cover and reduce the heat to medium low. Cook for 20 to 25 minutes. Turn the heat off and let the chicken rest in the pot for about 15 minutes covered. Let it cool, shred and set aside. Strain stock and measure 2 cups and set aside.

step 2

In a medium pot, heat the olive oil over medium-high heat. Add the onions, green peppers, garlic and red bell pepper. Cook until the onions are translucent, about 4 to 5 minutes.

step 3

Add the rice, tomato paste, chicken bouillon and sazon goya. Stir until the rice is well coated about 3 minutes. Add the chicken stock and bring to a boil. Then reduce the heat to low. Cover and simmer for about 15 minutes. Add the peas, carrots and green beans and cook for and additional 7 minutes, add the shredded chicken and cilantro, mix well with a fork, cover and cook for 5 minutes more.

step 4

Serve and enjoy!!! ;)


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