Arroz con Pollo Colombiano
A colourful one-pot of golden rice cooked in chicken broth with shredded chicken, peas, carrots, peppers and green beans, tinted with achiote and finished with coriander. Colombia's favourite birthday and family-party dish.
Servings
Ingredients
Nutrition
Per serving
Steps
Cook the chicken
Put the chicken in a large pot (about 5 litres) with the water, and 1 teaspoon of salt. Bring to a boil over high heat, then lower to medium and simmer for 25 minutes. Keep 900 ml of the broth, then shred the chicken and discard the skin and bones.
- 1kg chicken
- 1.5 litres water
- 2
- 1 tsp salt
✅ Done when: chicken is cooked through, no pink inside, 74°C/165°F
Make the base
In a wide, heavy pot, heat the oil over medium heat and cook the onion, pepper and garlic for 5 minutes, stirring, until soft. Stir in the tomato paste, cumin and and cook for 1 minute more.
- 2 tbsp oil
- 1 onion
- ½ red bell pepper
- 3 cloves garlic
- 1 tbsp tomato paste
- 1 tsp cumin
- 1 tsp
✅ Done when: onion and pepper are soft and the paste smells toasted
Fry the rice
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Cook
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Finish and serve
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Cook the chicken
Put the chicken in a large pot (about 5 litres) with the water, and 1 teaspoon of salt. Bring to a boil over high heat, then lower to medium and simmer for 25 minutes. Keep 900 ml of the broth, then shred the chicken and discard the skin and bones.
- 1kg chicken
- 1.5 litres water
- 2
- 1 tsp salt
✅ Done when: chicken is cooked through, no pink inside, 74°C/165°F
Make the base
In a wide, heavy pot, heat the oil over medium heat and cook the onion, pepper and garlic for 5 minutes, stirring, until soft. Stir in the tomato paste, cumin and and cook for 1 minute more.
- 2 tbsp oil
- 1 onion
- ½ red bell pepper
- 3 cloves garlic
- 1 tbsp tomato paste
- 1 tsp cumin
- 1 tsp
✅ Done when: onion and pepper are soft and the paste smells toasted
Fry the rice
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook
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Finish and serve
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The Story Behind the Dish
Arroz con pollo is a descendant of Spanish rice dishes, adapted across Latin America. In Colombia it became the star of family celebrations — birthdays, first communions and Sunday visits to grandparents.
The Colombian version is moist rather than crispy, coloured with achiote and full of vegetables.
⭐ Why It's Famous
It's festive, easy to make in big quantities and loved by children and grandparents alike.
💡 Fun Fact
At Colombian children's parties, arroz con pollo is traditionally served with a handful of potato chips (papitas de paquete) right on the plate.
Colombia (nationwide)
4.71°N, -74.07°W
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