Arroz con Pollo Colombiano
A colourful one-pot of golden rice cooked in chicken broth with shredded chicken, peas, carrots, peppers and green beans, tinted with achiote and finished with coriander. Colombia's favourite birthday and family-party dish.
Servings
Ingredients
Nutrition
Per serving
Steps
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Start your free weekContinue with free accessPoach the chicken
Simmer the chicken with the water, scallions and 1 tsp salt for 25 minutes until cooked. Reserve 900ml of the broth. Shred the chicken, discarding skin and bones.
Make the base
In a wide, heavy pot, heat the oil and cook the onion, pepper and garlic for 5 minutes. Stir in the tomato paste, cumin and achiote for 1 minute.
Toast the rice
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Cook
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Finish and serve
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Poach the chicken
Simmer the chicken with the water, scallions and 1 tsp salt for 25 minutes until cooked. Reserve 900ml of the broth. Shred the chicken, discarding skin and bones.
Make the base
In a wide, heavy pot, heat the oil and cook the onion, pepper and garlic for 5 minutes. Stir in the tomato paste, cumin and achiote for 1 minute.
Toast the rice
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Finish and serve
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The Story Behind the Dish
Arroz con pollo is a descendant of Spanish rice dishes, adapted across Latin America. In Colombia it became the star of family celebrations — birthdays, first communions and Sunday visits to grandparents.
The Colombian version is moist rather than crispy, coloured with achiote and full of vegetables.
⭐ Why It's Famous
It's festive, easy to make in big quantities and loved by children and grandparents alike.
💡 Fun Fact
At Colombian children's parties, arroz con pollo is traditionally served with a handful of potato chips (papitas de paquete) right on the plate.
Colombia (nationwide)
4.71°N, -74.07°W
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