Arroz con Pollo is a warm, comforting dish from Colombia that fills your home with the best smells! It’s a one-pot meal where rice and chicken cook together with colorful veggies, spices, and a bit of love. In Colombia, this dish is a family favorite, often made on weekends or for special gatherings. The rice turns a beautiful golden color from the seasonings, and the chicken gets so tender it melts in your mouth. Served with a side of avocado or a simple salad, it’s pure happiness on a plate!
Let me take you on a little journey to my kitchen, where we’ll cook this Colombian Arroz con Pollo together. It’s a dish my grandma used to make, and now I’m sharing her secrets with you. Let’s get started with this easy, step-by-step recipe!
Ingredients (Serves 4-6)
- For the Chicken and Marinade:
- 1 kg (2.2 lbs) chicken thighs or drumsticks, bone-in and skin-on
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- Juice of 1 lime
- 2 cloves garlic, minced
- For the Rice and Veggies:
- 2 cups long-grain white rice, rinsed
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced small
- 1/2 cup frozen peas (or fresh if you have them)
- 1 medium tomato, chopped
- 1 teaspoon ground cumin
- 1 teaspoon turmeric (or achiote for a more authentic color)
- 1 teaspoon smoked paprika (optional, for extra flavor)
- 4 cups chicken broth (or water with 1 chicken bouillon cube)
- 1 bay leaf
- Salt and pepper, to taste
- 1/4 cup chopped cilantro (for garnish)
- For Serving:
- 1 ripe avocado, sliced
- Lime wedges
Equipment Needed
- Large pot with a lid (or a Dutch oven)
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon
- Tongs (for handling chicken)
- Serving platter or bowls
Step-by-Step Instructions
Step 1: Marinate the Chicken
I always start by giving the chicken some love. In a big bowl, place your chicken thighs or drumsticks. Sprinkle 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon ground cumin, minced garlic, and the juice of 1 lime over the chicken. Rub it all in so every piece is coated. Let it sit for 30 minutes while you prep the veggies. This makes the chicken so juicy and tasty when it cooks!
Memory: My grandma always said, “Let the chicken rest with the spices—it’s like giving it a little hug before cooking!”
Step 2: Chop the Veggies
While the chicken marinates, let’s get chopping! Finely chop the onion, red bell pepper, and tomato. Dice the carrot into small pieces so it cooks fast. Mince 2 more cloves of garlic, and measure out your peas. Having everything ready makes the cooking part so much easier. I like to put all my veggies in little bowls, just like a cooking show—it makes me feel fancy!
Tip: If you don’t like big chunks, chop the veggies even smaller. They’ll melt into the rice and make it extra yummy.
Step 3: Brown the Chicken
Now let’s get cooking! Heat 2 tablespoons of vegetable oil in a large pot over medium-high heat. When the oil is hot (it’ll shimmer a little), add the chicken pieces, skin-side down. Cook them for about 5-7 minutes on each side until they’re golden brown. Don’t worry about cooking them all the way through—they’ll finish cooking later. Take the chicken out with tongs and set it on a plate.
Memory: The smell of the chicken browning always takes me back to my grandma’s kitchen—she’d hum a little song while flipping the pieces!
Step 4: Cook the Veggies
In the same pot (don’t wash it—those brown bits are flavor gold!), lower the heat to medium. Toss in the chopped onion, red bell pepper, garlic, and carrot. Stir them around with a wooden spoon for 5 minutes until they soften and smell amazing. Add the chopped tomato, 1 teaspoon cumin, 1 teaspoon turmeric (or achiote), and 1 teaspoon smoked paprika if you’re using it. Cook for another 3 minutes until the tomatoes start to break down into a sauce.
Tip: The turmeric gives the rice that gorgeous golden color, but if you can find achiote (annatto), it’s more traditional and adds a subtle peppery taste.
Step 5: Add the Rice and Broth
Now it’s time for the star of the show—rice! Add 2 cups of rinsed white rice to the pot and stir it around so it gets coated in the veggie mix. Pour in 4 cups of chicken broth (or water with a bouillon cube), add the bay leaf, and stir in the frozen peas. Taste the broth and add a little more salt and pepper if it needs it—I usually add a pinch more salt here.
Tip: Rinsing the rice gets rid of extra starch so it doesn’t get sticky. You want fluffy rice for this dish!
Step 6: Add the Chicken Back
Nestle the browned chicken pieces back into the pot, pushing them down into the rice and broth. Bring everything to a boil, then lower the heat to a simmer. Cover the pot with a lid and let it cook for 25-30 minutes. Don’t peek too much—the steam needs to stay in to cook the rice and chicken perfectly. The rice should soak up all the broth, and the chicken should be tender and cooked through (internal temp of 165°F or 74°C if you have a thermometer).
Memory: My grandma would always say, “Leave the pot alone—it knows what to do!” She’d use this time to tell us stories while we waited.
Step 7: Rest and Fluff
When the rice is fluffy and the chicken is tender, turn off the heat and let the pot sit, covered, for 5 minutes. This helps everything come together. Then, take off the lid, remove the bay leaf, and fluff the rice with a fork. The rice will be golden and packed with flavor, and the chicken will be so soft it falls off the bone.
Tip: If there’s a little liquid left, let it sit uncovered for a few minutes—it’ll soak right up. If the rice is still hard, add a splash of water and cook for 5 more minutes.
Step 8: Serve It Up
Scoop the arroz con pollo onto a big platter or into bowls, making sure everyone gets a piece of chicken and plenty of rice. Sprinkle chopped cilantro on top for a fresh pop of flavor. Serve with sliced avocado on the side and lime wedges for squeezing over the top. The creamy avocado and zesty lime make every bite even better!
Serving Idea: I like to put the platter in the middle of the table so everyone can help themselves—it feels like a big family feast, just like in Colombia.
Cooking Tips for Arroz con Pollo
- Chicken Choices: Bone-in thighs or drumsticks are best—they stay juicy and add flavor to the rice. If you prefer, you can use boneless chicken, but it might dry out a bit.
- Rice Tip: If your rice sticks to the bottom, don’t worry—that crispy layer is called “pegao” in Colombia, and some people fight over it!
- Veggie Swap: Don’t have peas? Use green beans or corn instead. You can also add diced zucchini for extra color.
- Spice It Up: Add a chopped chili pepper with the veggies if you like a little heat, or serve with ají sauce on the side.
- Leftovers: Store leftovers in the fridge for up to 3 days. Reheat in a skillet with a splash of broth to keep it moist—microwaving works too, just cover it with a damp paper towel.
- Make Ahead: You can brown the chicken and cook the veggies a day ahead. When you’re ready, just add the rice and broth and finish cooking.
Why You’ll Love This Arroz con Pollo
Arroz con Pollo is like a big warm hug from Colombia! The golden rice, tender chicken, and colorful veggies make it so comforting, and the one-pot style means less cleanup—win-win! This recipe is straight from my family’s table to yours, with all the love and flavors of a Colombian kitchen. It’s perfect for a cozy dinner or when you want to share something special with your loved ones. Every bite takes me back to my grandma’s house, and I bet it’ll become a favorite in your home too!
Nutritional Information (Per Serving, Approx.)
- Calories: 450-500 kcal
- Protein: 30g
- Fat: 15g
- Carbohydrates: 50g
- Fiber: 4g
- Sodium: 800mg (varies with seasoning)
Storage and Reheating
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. The flavors get even better the next day!
- Freezing: Freeze in portions for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm in a skillet over low heat with a splash of broth or water to keep it moist. You can also microwave, but cover with a damp paper towel so it doesn’t dry out.
Final Thoughts
Making Arroz con Pollo feels like a little trip to Colombia, with all the warm memories of family and good food. This recipe is simple but so full of flavor, and it’s the kind of dish that brings everyone together around the table.