Arroz con Pollo, Colombian style

Undoubtedly “Arroz con Pollo” is a traditional Latin American dish that has been present in Latino families’ cookbooks for generations.

This dish finds its roots in the famous Spanish paella, and different versions of it spread throughout Latin America through the centuries. So, even if the name is the same and the ingredients are similar, the preparation method varies greatly from one country to the next.

For example, in Puerto Rico they add to their recipe olives and different parts of the chicken, like wings. In Mexico, they use various types of chile— poblano and serrano being the most popular ones— to give it a little bit of a spicy flavor. Many countries in Central and South America, add hot dog pieces, chorizo or bits of ham, while in Cuba they cook the dish with a mix of beer and dry white wine.

I am sure that most Latinos have enjoyed this delicious dish at least once or, in my case like many others, all throughout childhood. And it’s no wonder, arroz con pollo is an attractive dish for many reasons, it’s easy to cook, the ingredients are varied and nutritious and within reach of every budget, which in turn makes it a very well-rounded dish, delicious and serves the whole family.

Which is why this dish is also popular during family gatherings and celebrations. A Latin party without Arroz con Pollo to share among friends and family is not a “fiesta” that is complete.

This particular recipe follows one of the methods of cooking Arroz con Pollo in the Colombian style. You can make it with chicken stock for an intense flavor, either homemade or from a box, depending on preference. For a healthier recipe you can substitute the stock for water and skip the seasoning ( or “sazón”).

Some of the most common sides that go well to accompany this dish are: any kind of salad, steamed or baked vegetables, cooked, sweet ripe plantain or fried in slices (“tajadas or maduro”) green plantain sliced, mashed and fried (savory “patacones”,) thinly fried slices of green plantain (“plátano chips”), or even french fries or potato chips.

Other versions of the dish may come garnished with different sauces like ketchup, mayonnaise, mustard, garlic sauce and salsa Rosada (mix of ketchup and mayonnaise), among others. You can try to add a little bit of hot sauce, like Tabasco, for a unique flavor.

Ingredients

1-2 chicken breasts, washed with no skin.
2 cups of white, long grain rice
4 cups of water or low sodium chicken stock
1 medium onion
½ red bell pepper, cut into little squares
2 cloves of garlic
1 cup of mixed vegetables, frozen or fresh (carrot, peas, green beans, corn)
½ tablespoon of cumin
Salt and pepper
2 tablespoon of olive oil
1 bay leaf
1 tablespoon of tomato paste
1 tablespoon of Dijon mustard
Juice of 1/2 lemon
1 packet of seasoning with annatto (like Goya’s “sazon con achiote”) *optional*
Cilantro,* optional*

Directions

* Wash and clean the chicken breast, removing bones and skin. Do not forget to dry thoroughly with a paper towel.

Cut the chicken into squares (size to your liking) and store them in a plastic bag (ziploc), along with the lemon juice and the mustard. Leave chicken marinating in the fridge.

* Meanwhile, clean and prep the rest of the ingredients that you will need to start cooking. When you have everything ready, remove the chicken from the refrigerator.

* In a medium-sized pan put half of the oil and then the chicken with a little bit of salt, sauté and let it brown slightly.
Once the chicken has changed color, remove it from the pan and keep it in a covered container.

* Immediately after, in a large pot, heat the rest of the olive oil and add the onion, red bell pepper, garlic and sauté for 4 to 5 minutes in a medium-low heat. This is called the “sofrito.”

* Once the sofrito is ready, add the cumin and the tomato paste. Then stir in the rice with a wooden spoon. Reintroduce the chicken, keep stirring to mix everything well.
Add the water, or chicken stock, and seasoning, if any.

* Add the mixed vegetables and a little bit of salt and pepper. As a last ingredient put the bay leaf in the mixture.

* Bring to a boil on high heat until the liquid starts evaporating. Put on the lid and reduce heat to simmer.

* Let cook from 15 to 20 minutes or until the rice is completely dry and ready.
Add finely chopped cilantro if desired, and mix.

* Serve with a side and the sauce of your preference.

¡Buen Provecho!