Arroz con Pollo

Name: Arroz con Pollo
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Colombian
Ingredients: 1kg chicken pieces; 3 cups long-grain rice; 1 bottle Colombian beer; 4 cups chicken broth; 1 tbsp annatto paste or powder; 1 onion, diced; 1 red bell pepper, diced; 3 cloves garlic, minced; 1 cup frozen peas and carrots; 1 tsp cumin; Salt, pepper; Cilantro for garnish

Arroz con Pollo (ah-ROHS kohn POH-yoh)

Colombian Chicken Rice

⏱ Prep Time 20 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 504 kcal

A vibrant one-pot dish of tender chicken nestled in golden rice tinted with annatto and beer, studded with vegetables and served with a bright salsa criolla.

Nutrition & Info

Protein 35.0g

Carbs 55.0g

Fat 16.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

large heavy pot with lid cutting board

Presentation Guide

Vessel: large serving platter

Garnishes: cilantro, lime wedges

Accompaniments: salsa criolla, fried plantain, avocado

Ingredients

1kg chicken pieces
3 cups long-grain rice
1 bottle Colombian beer
4 cups chicken broth
1 tbsp annatto paste or powder
1 onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 cup frozen peas and carrots
1 tsp cumin
Salt, pepper
Cilantro for garnish

Instructions

1
Season chicken with salt, pepper, cumin. Brown in a large pot with oil on all sides. Remove.
2
Sauté onion, garlic, bell pepper until softened. Add annatto paste, stir to coat.
3
Add rice, stir 1 min. Pour in beer and broth. Nestle chicken pieces on top.
4
Bring to a boil, cover tightly, reduce to low. Cook 25 min without lifting the lid.
5
Scatter peas and carrots on top, cover and cook 5 min more.
6
Fluff rice, garnish with cilantro. Serve with salsa criolla.

💡

Did You Know?

The secret to Colombian arroz con pollo's signature golden color is annatto seed, the same spice that gives cheddar cheese its orange hue.

Chef's Notes

Equipment Tips

large heavy pot with lid
cutting board

Garnishing

cilantro, lime wedges

Accompaniments

salsa criolla, fried plantain, avocado

The Story Behind Arroz con Pollo

Arroz con pollo arrived with Spanish colonizers who adapted their paella traditions to New World ingredients. Colombian versions uniquely incorporate beer and annatto, creating a distinct golden-hued dish that diverged from its Spanish ancestor. It became a weeknight staple across all social classes.

🕐 Traditionally enjoyed lunch or dinner 📜 Origins: Spanish colonial era

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