Arroz con Pollo – Colombian Chicken and Rice

Arroz con Pollo – Colombian Chicken and Rice

Colorful and comforting, arroz con pollo is Colombia’s beloved one-pot chicken-and-rice dish. Tender chicken, fragrant spices, and a medley of vegetables create a hearty meal perfect for family dinners, weekend gatherings, or any time you need a satisfying, crowd-pleasing dish.

Ingredients (serves 6)

Chicken & Marinade

• 2 lbs (900 g) bone-in, skin-on chicken thighs or drumsticks

• 2 garlic cloves, minced

• 1 tsp ground cumin

• 1 tsp salt

• ½ tsp black pepper

• 1 Tbsp lime juice

Rice & Vegetables

• 2 cups (400 g) long-grain white rice, rinsed

• 1 medium onion, finely chopped

• 1 cup (150 g) diced tomato

• 1 cup (150 g) diced red bell pepper

• 1 cup (150 g) peas (fresh or frozen)

• ½ cup (75 g) diced carrots

• 2 Tbsp vegetable oil

Broth & Seasoning

• 4 cups (950 ml) chicken broth

• ½ tsp paprika

• 1 bay leaf

• Salt and pepper to taste

• Fresh cilantro, chopped, for garnish

Instructions

1. Marinate the Chicken
   In a large bowl, combine garlic, cumin, salt, pepper, and lime juice. Rub over the chicken and let rest for at least 30 minutes.

2. Brown the Chicken
   Heat oil in a heavy pot over medium heat. Add chicken and sear on both sides until golden brown. Remove and set aside.

3. Sauté Vegetables
   In the same pot, add onion, bell pepper, and carrots. Sauté 3–4 minutes until fragrant. Stir in diced tomato and cook 2 more minutes.

4. Add Rice and Spices
   Stir in the rice, paprika, and bay leaf. Cook for 1 minute to coat grains with flavor.

5. Simmer
   Return chicken to the pot. Pour in chicken broth, bring to a gentle boil, then reduce heat to low. Cover and cook for 20 minutes.

6. Finish
   Add peas, stir gently, and cook 5 more minutes until the rice is tender and chicken reaches an internal temperature of 165 °F (74 °C).

7. Serve
   Discard the bay leaf. Fluff the rice, garnish with fresh cilantro, and serve hot.

Serving Tips

• Pair with fried sweet plantains or a simple avocado salad.

• Serve with lime wedges for a bright finish.

• Offer hot sauce or ají for a spicy kick.

Pro Tips

• Rinse the Rice: Removing excess starch keeps the grains fluffy.

• One-Pot Magic: Browning the chicken first adds depth to the broth.

• Make Ahead: Flavor improves after resting for 10 minutes before serving.

Storage

Cool leftovers and store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of broth to keep the rice moist.

Frequently Asked Questions

Can I use boneless chicken?
Yes, but bone-in pieces add more flavor to the broth. Adjust cooking time slightly for boneless cuts.

Can I make it spicier?
Add diced jalapeño or a pinch of cayenne when sautéing the vegetables.

Can I use brown rice?
Yes, but increase the cooking time and add extra broth as needed.