Arroz con Pollo (Colombian Chicken and Rice) with Peas and Carrots

A classic Colombian dish featuring flavorful rice cooked with tender chicken, sweet peas, carrots, and a blend of traditional Colombian spices. This recipe delivers a moist and satisfying Arroz con Pollo experience.

Prep Time

20 minutes

Total Time

55 minutes

Calories

520 kcal

Difficulty

Medium

Equipment

3 items

Cost

£1.48/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

British

Main Ingredient:

Chicken•Rice

Ingredients

Servings

1.5lbsChicken thighs(Boneless, skinless, cut into 1-inch pieces)

£4.50

2cupsLong-grain rice(Rinsed)

£0.60

4cupsChicken broth(Low sodium)

£1.20

1mediumOnion(Diced)

£0.30

1mediumRed bell pepper(Diced)

£0.70

1cupCarrots(Diced)

£0.25

1cupFrozen peas

£0.35

4clovesGarlic(Minced)

£0.15

2tablespoonsVegetable oil

£0.05

1teaspoonGround cumin

£0.10

0.5teaspoonTurmeric powder(For color and flavor)

£0.05

0.3teaspoonAnnatto powder (Achiote)(Optional, for authentic color)

£0.20

0.5teaspoonDried oregano

£0.05

1teaspoonSalt(Or to taste)

0.5teaspoonBlack pepper(Or to taste)

£0.05

0.3cupCilantro(Chopped, for garnish)

£0.30

Total Cost

£8.85

£1.48 per serving

Instructions

1.
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the diced chicken and cook until browned on all sides. Remove the chicken from the pot and set aside.
2.
Add the diced onion and red bell pepper to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3.
Stir in the ground cumin, turmeric powder, annatto powder (if using), and dried oregano. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
4.
Add the rinsed rice to the pot and stir to coat with the spice mixture. Cook for 1 minute, stirring constantly.
5.
Pour in the chicken broth and bring to a boil. Season with salt and black pepper.
6.
Return the browned chicken to the pot. Add the diced carrots. Reduce the heat to low, cover the pot tightly, and simmer for 20 minutes, or until the rice is cooked and the liquid is absorbed.
7.
Stir in the frozen peas and cook for another 5 minutes, or until the peas are heated through.
8.
Remove from heat and let the Arroz con Pollo rest for 5 minutes before fluffing with a fork.
9.
Garnish with chopped cilantro before serving.

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My Notes

Nutrition Information

Nutrition per serving (350g)

520 kcal / 2175 kJ

Carbs

45g

17% of RDA

Fat

22g

31% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

5 g

6% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

For extra flavor, use homemade chicken broth. You can also add a pinch of saffron threads to the rice for a richer color and flavor.

Adjust the amount of spices to your preference. If you like it spicier, add a pinch of cayenne pepper or a chopped chili pepper.

Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.

Cooking Equipment

Large pot with lid

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For extra flavor, use homemade chicken broth. You can also add a pinch of saffron threads to the rice for a richer color and flavor.

Adjust the amount of spices to your preference. If you like it spicier, add a pinch of cayenne pepper or a chopped chili pepper.

Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.

Arroz con Pollo (Colombian Chicken and Rice) with Peas and Carrots

Ingredients

Instructions