Riz au Poulet Colombien

Put the chicken in a large pot (about 5 litres) with the water, scallions 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 scallions
• 1 tsp salt

✅ C'est prêt quand : chicken is cooked through, no pink inside, 74°C/165°F

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 achiote 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 achiote

✅ C'est prêt quand : onion and pepper are soft and the paste smells toasted