Colombian Arroz con Pollo (Chicken and Rice)

Arroz con Pollo (chicken and rice) is a staple in every Latin country. Each country has its own version, and they can be quite different. For example, I’m Cuban American and the Cuban version of arroz con pollo is very different. Most notably, the Cuban version is prepared with leg quarters (dark meat) bone-in, while the Colombian version is prepared exclusively with chicken breast and is completely deboned and shredded.

This dish is my wife’s favorite recipe. She was born and raised in Colombia and says the dish tastes authentic and reminds her childhood in Medellin. Good thing because the ingredients are simply not the same here in the states. For starters, I’ve been told that store bought chicken here in the US is much larger and simply lacks the flavor of more organic chickens in Colombia. The recipe also includes Sazon Goya which is a relatively new modern Latin concoction.

Regardless of its perceived shortcomings (tough crowd – LOL), it is a delicious and hearty meal that is sure to fill your belly and warm your heart.

Ingredients:

• 2 chicken breasts bone-in
• 1 large beef dinner frank (optional)
• 1 yellow onion
• 2 green onions
• 4 cloves of garlic
• 1 tbsp ground cumin
• 2 packages of Sazon Goya
• 2 bay leaf
• 2 tsp salt
• 1 tsp black pepper
• 1/4 cup olive oil
• 1/2 cup red bell pepper diced
• 1/2 cup green bell pepper diced
• 2 cups long grain white rice
• 2 tbsp tomato paste
• 2 chicken bouillon cubes
• 1/4 cup fresh cilantro chopped
• 1 cup frozen peas
• 1 cup frozen diced carrots
• 1 cup frozen diced green beans

Instructions:

First, cook the chicken and make the chicken stock:

1. Place the chicken breast, 6 cups of water, half the onion, scallions, 3 garlic cloves rough copped, cumin, 1 pkg Sazon Goya, bay leaves, salt and pepper, in stock pot and bring to a boil.
2. Cover, reduce heat to medium, and cook for 30 minutes.
3. Turn the heat off and let the chicken stand in the pot for about another 20 minutes.
4. Remove the chicken and it cool, shred and set aside.
5. Save the stock.

Rice Preparation:

1. In a medium pot, heat the olive oil and add the onions, green peppers, 1 garlic mined, bell peppers and sauté until the onions are translucent.
2. Add the rice, tomato paste, chicken bouillon cubes and 1 pkg Sazon Goya.
3. Stir until the rice is well coated
4. Add 4 cups of the strained chicken stock and bring to a boil.
5. Add the green beans, reduce the heat to low, cover and simmer for about 10 minutes.
6. Add the peas and carrots and cook for an additional 10 minutes.
7. Add the shredded chicken and cilantro, mix well, cover and cook for another 5 minutes.
8. Check the rice and flake with a fork. Let stand longer if needed to absorb any remaining liquid.