Colombian Chicken Rice
Arroz con Pollo Colombiano is listed in Rice Dishes for National / Pan-Colombian. Follow the verified ingredients and numbered instructions below.
Simmer the chicken in the broth until cooked; remove, shred, and reserve the broth.
Sauté hogao, achiote, carrot, beans, peas, and pepper in oil.
Stir in rice and 3½ cups reserved broth.
Cover and cook over low heat for 18 minutes.
Remove from the heat, fold in the chicken, cover, and rest 10 minutes.
Fluff with a fork and garnish with cilantro.
Serve with ketchup, fried plantain, or potato chips according to preference.
Recipe-specific substitutions are published only when supported by verified culinary guidance. For ingredient sourcing, see our Colombian Pantry Guide and consult a qualified recipe tester before making substitutions that may change a dish’s flavor or texture.
thighs
long-grain rice
chicken broth
hogao
achiote
carrot
peas
chopped green beans
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AdvancedThree-Meat Sancocho
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BeginnerChicken Sudado
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BeginnerBeef Sudado
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