Colombian Chicken And Rice Recipe Recipe Cards

COLOMBIAN ARROZ CON POLLO: CHICKEN AND RICE

Steps:

• Heat oil in a large pot over low heat. Stir-fry the chopped peppers, garlic and onion, and stir until they're golden brown.
• Add 3 cups of rice; remember to stir everything well.
• Add 5 cups of water, the chopped veggies, chicken breast, bouillon, seasoning and salt. Stir and let cook at medium heat for approximately 15 minutes or until the rice dries.
• Once rice has absorbed all the water, cover the pot and cook at low heat for 10 to 15 minutes until the rice is soft.

CHICKEN AND RICE (ARROZ CON POLLO)

Steps:

• To make the stock: Place the chicken breast, 5 cups water and the remaining ingredients for the stock in a medium pot. Bring to a boil, cover and reduce the heat to medium low. Cook for 20 to 25 minutes. Turn the heat off and let the chicken rest in the pot for about 15 minutes covered. Let it cool, shred and set aside. Strain stock and measure 2 ½ cups and set aside.
• In a medium pot, heat the olive oil over medium-high heat. Add the onions, green peppers, garlic and red bell pepper. Cook until the onions are translucent, about 4 to 5 minutes.
• Add the rice, tomato paste, chicken bouillon and sazon goya. Stir until the rice is well coated about 3 minutes. Add the chicken stock and bring to a boil. Then reduce the heat to low. Cover and simmer for about 15 minutes. Add the peas, carrots and green beans and cook for and additional 7 minutes, add the shredded chicken and cilantro, mix well with a fork, cover and cook for 5 minutes more.
• Serve this arroz con pollo with a green salad on the side and Enjoy!

COLOMBIAN RICE

Steps:

• Put 1/2 inch oil in bottom of pan.
• Add onions; fry for a couple of minutes.
• Add fideos which are like vermicelli.
• Cook until the fideos are butterscotch colored; do not burn.
• Wash rice.
• Add rice and water to the pan; add salt; taste water to make sure flavor is right.
• Cook on medium heat, uncovered, stirring frequently, until all the water is absorbed.
• Cover and simmer on lowest heat until the bottom is browned but not burned.