🇨🇴 Colombian Cuisine

Arroz con Pollo

Colombian Chicken Rice

Prep Time 20 min

Servings 6

Difficulty Medium

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.

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.