Colombian arroz con pollo is a one-pot lunch of tender chicken, seasoned rice, vegetables and the tomato-onion flavor of hogao. Versions vary from home to home and region to region, but this practical version cooks everything together and finishes with fresh cilantro, lime and avocado.
Ingredients
- 1½ lb (680 g) boneless, skinless chicken thighs, cut into roughly 1-inch (2.5 cm) pieces
- 1 tsp (5 g) kosher salt, divided, plus more to taste
- ½ tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) neutral oil, such as canola or sunflower oil
- 1 medium yellow onion, about 5 oz (150 g), finely diced
- 1 medium red bell pepper, about 5 oz (150 g), diced
- 3 garlic cloves, about 9 g, minced
- 2 medium ripe tomatoes, about 9 oz (250 g), finely chopped
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground achiote, also called annatto
- 2 cups (370 g) long-grain white rice, rinsed and drained
- 3 cups (710 ml) low-sodium chicken broth
- ½ cup (120 ml) water
- 1 medium carrot, about 3½ oz (100 g), peeled and cut into small dice
- 1 cup (100 g) green beans, trimmed and cut into ½-inch (1 cm) pieces
- 1 cup (145 g) peas, fresh or frozen
- ¼ cup (10 g) chopped fresh cilantro, plus extra for serving if desired
- 2 ripe avocados, about 10½ oz (300 g) edible flesh, sliced for serving
- 1 lime, about 2 tbsp (30 ml) juice, plus wedges for serving
Instructions
- Prepare the ingredients. Cut the chicken into similar-sized pieces so they cook at about the same rate. Dice the onion, pepper, tomatoes and carrot; trim and cut the green beans. Rinse the rice in a fine-mesh strainer until the water runs mostly clear, then drain it well. Season the chicken with about half the salt and all the black pepper. Measure the broth and water before you start cooking.
- Brown the chicken. Heat the oil in a heavy pot or Dutch oven over medium-high heat. When it shimmers, arrange the chicken in one layer, working in batches if needed. Brown it for about 2 minutes per side; it does not need to cook through yet. Transfer it to a clean plate. If browned bits are sticking, leave them in the pot because they add flavor.
- Cook the hogao base. Reduce the heat to medium. Add the onion and red pepper and cook for 4 to 5 minutes, stirring occasionally, until softened. Stir in the garlic, tomatoes, cumin, achiote and remaining salt. Cook for another 3 to 4 minutes, stirring and scraping the bottom, until the tomatoes soften and the mixture looks saucy. This tomato-and-onion mixture is a simple hogao-style base; its exact ingredients and texture vary in Colombian cooking.
- Toast the rice and add the liquid. Stir the drained rice into the tomato mixture and cook for 1 to 2 minutes so the grains are coated. Pour in the broth and water, then add the carrot and green beans. Stir once to distribute everything and scrape the bottom of the pot. Taste the liquid and add a little more salt if needed; broth brands differ in saltiness.
- Simmer with the chicken. Nestle the browned chicken and any juices from the plate into the rice. Bring the pot to a gentle boil, then cover it and reduce the heat to low. Cook for 20 minutes without lifting the lid. A quiet simmer, not a vigorous boil, helps the rice cook evenly without scorching.
- Add the peas and check for doneness. Scatter in the peas, cover again and cook for 3 to 5 minutes, or until the rice is tender and the liquid has been absorbed. Check several of the thickest chicken pieces with a food thermometer; they must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If the rice is ready but the chicken is not, transfer the chicken to a small skillet and cook it through with a splash of broth while the rice stays covered off the heat. Return the cooked chicken to the pot.
- Rest and finish. Turn off the heat and leave the pot covered for 5 minutes. Fluff gently with a fork, folding in the cilantro and lime juice without crushing the rice. Taste and adjust the salt or lime. Serve hot with sliced avocado, extra cilantro and lime wedges.
Tips
- Keep the rice grains distinct. Rinse the rice and drain it thoroughly before toasting. Once the broth goes in, stir only once; frequent stirring releases starch and can make the finished pot sticky.
- Control the heat. Use the lowest setting that maintains a gentle simmer, and use a heavy-bottomed pot if possible. If you hear strong sizzling or smell scorching before the cooking time is up, lower the heat. Avoid opening the lid repeatedly, since escaping steam slows the rice.
- Substitute achiote thoughtfully. Ground annatto gives the rice a mild earthy note and warm color. If it is hard to find, use an equal amount of sweet paprika. Paprika colors the rice but tastes a little different; smoked paprika will add a noticeable smoky flavor.
- Use broth to adjust, not guess. If the rice is still firm and the pot is dry, add hot broth 2 tablespoons (30 ml) at a time, cover and cook for a few more minutes. If the rice is tender but a little wet, uncover it for a minute or two on very low heat, watching closely so it does not stick.
Serving Suggestions
Serve arroz con pollo hot as the centerpiece of lunch, with avocado and lime as listed. For a fuller Colombian-inspired spread, add a simple green salad dressed with lime, or serve ripe fried plantain on the side for a sweet contrast. A few slices of ripe tomato or cucumber also bring a cool, fresh note without competing with the seasoned rice.
If you want a more traditional lunch-table feel, offer a small bowl of ají, a fresh Colombian-style pepper sauce, so each person can add heat to taste. Keep it separate rather than stirring it into the whole pot; diners can choose their own level of spice. The dish is filling on its own, so a light vegetable side is often enough.
Variations
Make it with chicken breast: Boneless breast works, but it is leaner and can dry out if simmered too long. Cut it into even pieces, brown briefly, and check it early with a thermometer. Take any pieces that reach 165°F (74°C) out of the pot while the rice finishes, then fold them back in at the end.
Use different vegetables: Diced celery, corn kernels or chopped green bell pepper can replace some of the carrot, green beans or peas. Keep the total amount of vegetables close to the recipe quantity so the rice-to-liquid balance stays reliable. Frozen vegetables can go straight into the pot; add them with the peas near the end if they are already tender.
Add a little heat: Cook a finely chopped jalapeño or a small amount of hot pepper with the onion and bell pepper. For a milder pot, remove the pepper’s seeds and ribs or leave it out entirely. Colombian versions vary, and this recipe is intentionally moderate so the tomato, cumin and chicken remain prominent.
Use bone-in chicken only with a timing adjustment: Bone-in pieces take longer to cook than the small boneless pieces in this recipe and may not finish at the same time as the rice. If using them, brown and cook the chicken separately until it reaches 165°F (74°C), then serve it over the finished rice rather than expecting the original simmer time to work.
Storage and Reheating
Transfer leftovers to shallow containers and refrigerate within 2 hours of cooking. Properly refrigerated arroz con pollo keeps for 3 to 4 days. Store avocado separately and cut it fresh for serving, since it browns and softens faster than the rice. For longer storage, freeze the cooled chicken and rice in airtight freezer-safe containers for up to 2 months for best quality; thaw overnight in the refrigerator.
Reheat only the amount you plan to eat. For the microwave, add a spoonful of water or broth, cover loosely, and heat in short bursts, stirring once, until steaming throughout. On the stovetop, warm it in a covered pan over low heat with a splash of broth, stirring occasionally. Reheated leftovers should reach 165°F (74°C), checked with a food thermometer. Avoid reheating the same portion more than once.
Frequently Asked Questions
Is arroz con pollo a Colombian dish?
Yes. Arroz con pollo is a familiar lunch and home-cooked meal in Colombia, as it is in several other Latin American countries. Ingredients and methods differ by region and household, so this recipe is one practical Colombian-inspired version rather than a claim that there is only one correct formula.
Can I make this recipe with brown rice?
Brown rice needs more liquid and considerably longer cooking than white rice, so it is not a direct swap in this one-pot method. For a dependable result, cook brown rice separately according to its package directions and serve the chicken and vegetable mixture over it, or use a recipe designed specifically for brown rice.
Why did my rice turn mushy?
Common causes include too much liquid, rice that was not drained after rinsing, or stirring repeatedly while it simmered. Measure the broth and water, use a tight-fitting lid, keep the heat low and let the rice rest covered before fluffing. Different pots and rice varieties absorb liquid differently, so use the suggested small broth additions only when the rice is still firm and the pot is dry.
Can I prepare parts of it ahead?
Yes. Chop the vegetables, measure the spices and cut the chicken up to a day ahead, keeping raw chicken covered in the refrigerator and separate from ready-to-eat ingredients. You can also make the full dish ahead and refrigerate it promptly; reheat servings to 165°F (74°C) before eating. For the freshest texture, slice the avocado just before serving.
Can I use leftover cooked chicken?
Yes, but do not simmer already-cooked chicken for the full rice cooking time or it may become dry. Cook the rice and vegetables in the seasoned broth until nearly tender, then fold in shredded or diced cooked chicken during the final few minutes, just long enough to heat it through. If reheating leftovers, bring the whole portion to 165°F (74°C).
What can I use instead of chicken broth?
Use water with a modest amount of salt, or vegetable broth for a different but workable flavor. Low-sodium broth makes it easier to control seasoning because the tomato mixture and chicken are already seasoned. Taste the cooking liquid before covering the pot and adjust gradually rather than adding a large amount of salt at the start.
Related
- Colombian Arroz con Leche: Creamy Rice Pudding Recipe
- Colombian Aji Recipe: Fresh, Tangy Table Sauce for Meals
- Bandeja Paisa: A Hearty Traditional Colombian Dish
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).