Colombian Chicken and Rice – Arroz con Pollo


Chicken and rice is a classic dish combination, very common in Latin American countries. The beauty of this dish is that it is easy to make, nutritious and you can feed a whole family very cheaply.

In Colombia, the “Arroz con Pollo” is a staple in home cooking which is normally eaten on the weekends when all the family gathers together. It is usually served with shredded chicken and a mix of vegetables.

Prep Time | 20 minutes
Cooking Time | 30 minutes
Difficulty | Easy
Serves 3

2 chicken breasts
1 cup long grain white rice
2 cups chicken stock
½ tsp cumin
2 tbsp tomato puree
½ tsp saffron

½ pepper diced
½ carrot diced
½ onion diced
¼ cup frozen peas (defrosted)
¼ cup frozen corn (defrosted)
2 garlic cloves


  1. In a medium saucepan bring 2 cups of water to boil and cook the chicken at a medium heat for 8-10 minutes or until fully cooked.
  2. Let the chicken cool down and save the chicken stock.
  3. Add ½ tsp of oil to a large sauce pan on a medium heat, cook the onions until soft, then the garlic, cumin and the rest of the vegetables. Cook for a couple of minutes.
  4. Dissolve the tomato puree and the saffron in two cups of the chicken stock.
  5. Pour the stock into the pan with the vegetable mix, followed by the cup of rice, and stir a couple of times making sure that the ingredients are mixed together.
  6. Bring the liquid to a boil.
  7. Once it is boiling, cover with the lid and simmer at a low heat for 20 minutes.
  8. While the rice is cooking, shred the chicken.
  9. Once the rice is cooked, mix with the chicken and serve.

Serving suggestion
This dish can be eaten on it’s own or served with a couple of avocado slices on the side and a fresh salad.

Recipe Name
Colombian Chicken and Rice
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