10 Comforting Colombian Chicken and Rice Recipes That Always Satisfy

Colombian chicken and rice recipes are my go-to comfort food. Each dish is like a little hug on a plate, bursting with rich flavors and cozy aromas. From the classic Arroz Con Pollo to the hearty Sancocho De Pollo, there’s a perfect dish for every moment. Let’s explore these ten recipes that promise to warm your heart and soul. You won’t want to miss what’s next.

Arroz Con Pollo: a Classic Colombian Comfort Dish

Arroz Con Pollo, or Chicken with Rice, is a beloved dish in Colombian cuisine that brings together vibrant flavors and comforting ingredients. This dish showcases tender chicken simmered with aromatic spices, colorful vegetables, and fluffy rice, all cooked in one pot for a harmonious blend of flavors. Perfect for family gatherings or cozy weeknight dinners, Arroz Con Pollo is sure to satisfy everyone at the table.

The beauty of Arroz Con Pollo lies in its versatility. While the basic ingredients remain consistent, you can add your personal touch by incorporating different spices or vegetables to cater to your taste. This recipe will guide you through the traditional preparation of this Colombian classic, guaranteeing that each bite delivers a taste of home and comfort.

Ingredients (serving size: 4-6 people)

• 1 ½ pounds of chicken (bone-in, skin-on pieces)
• 2 cups of long-grain rice
• 4 cups of chicken broth
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 1 cup of frozen peas
• 3 cloves of garlic, minced
• 2 teaspoons of cumin
• 1 teaspoon of turmeric
• 1 teaspoon of paprika
• ½ teaspoon of black pepper
• 2 tablespoons of olive oil
• Salt to taste
• Fresh cilantro for garnish (optional)
• Lime wedges for serving (optional)

Cooking Instructions

1. Prepare the Chicken: Start by seasoning the chicken pieces with salt, cumin, paprika, and black pepper. This will allow the flavors to penetrate the meat while it cooks. Let the chicken marinate for at least 20 minutes to an hour for the best flavor.
2. Brown the Chicken: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the seasoned chicken pieces, skin side down, and brown them for about 5-7 minutes on each side until golden. This step adds depth of flavor to the dish. Remove the chicken and set aside.
3. Sauté the Vegetables: In the same pot, reduce the heat to medium and add the chopped onion, red bell pepper, and minced garlic. Sauté for about 5 minutes until the vegetables are softened and fragrant. This builds a flavorful base for the rice.
4. Add the Rice and Spices: Stir in the rice, turmeric, and a pinch of salt, mixing well to confirm the rice is coated with the oil and spices. Toasting the rice for a couple of minutes helps enhance its flavor.
5. Combine Ingredients: Return the browned chicken pieces to the pot, nestling them on top of the rice. Pour in the chicken broth, confirming that all the ingredients are submerged. Bring the mixture to a boil.
6. Simmer the Dish: Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for about 25-30 minutes. Avoid lifting the lid during this time to confirm the rice cooks evenly and absorbs the flavors.
7. Add the Peas: After the rice is tender and the liquid has been absorbed, gently fold in the frozen peas. Cover again and let it sit for an additional 5 minutes to allow the peas to heat through.
8. Serve and Garnish: Fluff the rice with a fork and serve the Arroz Con Pollo hot, garnished with fresh cilantro and lime wedges if desired. This adds a touch of freshness and acidity to the dish.

Extra Tips

For an extra layer of flavor, consider adding a bay leaf or a few sprigs of fresh thyme during the simmering process. Additionally, if you prefer a spicier kick, you can incorporate chopped jalapeños or a dash of hot sauce to the sautéed vegetables.

Always taste and adjust the seasoning before serving, as personal preferences can vary. Enjoy your homemade Arroz Con Pollo with a side of avocado or a fresh salad for a complete meal!

Sancocho De Pollo: Hearty Chicken Stew With Rice

Sancocho De Pollo is a beloved traditional dish in Colombia, celebrated for its rich flavors and hearty ingredients. This comforting chicken stew is perfect for gatherings or family meals, bringing together tender chicken, comforting vegetables, and rice in a delightful broth. The combination of spices and fresh ingredients creates a dish that warms the heart and satisfies the soul, making it a staple in Colombian cuisine.

To create an authentic Sancocho De Pollo, you’ll find that the recipe is quite versatile, often varying from region to region. However, the core elements remain the same: chicken, plantains, and a variety of root vegetables. This dish isn’t only filling but also provides a robust flavor profile, guaranteeing that each spoonful is packed with comfort and nostalgia. Serve it with a side of avocado or a sprinkle of fresh cilantro for added vibrancy.

Ingredients (Serves 4-6)

• 1 whole chicken, cut into pieces
• 8 cups of water
• 2 medium onions, chopped
• 4 cloves of garlic, minced
• 1 green bell pepper, chopped
• 2 medium tomatoes, chopped
• 2 medium carrots, sliced
• 2 medium potatoes, peeled and cubed
• 1 large green plantain, peeled and sliced
• 1 cup of corn (fresh or frozen)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup of long-grain white rice
• Fresh cilantro, for garnish
• Lime wedges, for serving

Cooking Instructions

1. Prepare the Chicken: In a large pot, add the chicken pieces and cover them with 8 cups of water. Bring to a boil over medium-high heat. Skim off any foam that rises to the surface to guarantee a clear broth. This process is essential for a clean flavor in the stew.
2. Sauté the Vegetables: Once the chicken is boiling, reduce the heat to medium-low and add the chopped onions, minced garlic, and green bell pepper. Sauté these vegetables in the broth for about 5-7 minutes until they soften and become fragrant. This step builds the flavor base of your stew.
3. Add the Tomatoes and Spices: Stir in the chopped tomatoes, ground cumin, dried oregano, salt, and pepper. Allow the mixture to simmer for an additional 5 minutes. The tomatoes will break down slightly, enriching the broth with their sweetness.
4. Incorporate the Root Vegetables: Add the sliced carrots, cubed potatoes, and sliced plantain to the pot. Stir gently and let the stew simmer for about 15 minutes, or until the vegetables are tender. This is where the heartiness of the dish begins to take form.
5. Cook the Chicken Thoroughly: Check that the chicken is cooked through (internal temperature should reach 165°F). If necessary, let it simmer for an additional 10 minutes. Once done, remove the chicken pieces and set them aside to cool slightly before shredding the meat from the bones.
6. Prepare the Rice: In a separate pot, cook the rice according to package instructions. Typically, this involves rinsing the rice, adding it to boiling water, and cooking until tender. The rice will be served alongside the stew.
7. Finish the Stew: Once the chicken is shredded, return it to the pot along with the corn. Let it simmer for another 5 minutes to heat through. Taste the broth and adjust seasoning if necessary. This final step guarantees that all flavors meld together beautifully.
8. Serve and Garnish: Ladle the Sancocho De Pollo into bowls, serving it hot alongside a portion of rice. Garnish with fresh cilantro and offer lime wedges for squeezing over the stew. This adds a rejuvenating brightness that complements the hearty flavors.

Extra Tips

For the best flavor, consider marinating the chicken in garlic, lime juice, and spices for a few hours before cooking. Using bone-in chicken will also enhance the richness of the broth.

Feel free to customize the vegetables based on your preference or what’s in season; yuca and cassava are great additions. Finally, guaranteeing you have a good balance of salt and acidity will elevate the overall taste of your Sancocho De Pollo. Enjoy this comforting dish with friends and family for a truly authentic Colombian experience!

Pollo Guisado: Savory Chicken Stew Over Rice

Pollo Guisado is a traditional Colombian dish that’s beloved for its rich flavors and comforting qualities. This savory chicken stew is typically simmered with a blend of spices, vegetables, and aromatic herbs, making it a perfect centerpiece for any family meal.

Served over fluffy rice, this dish offers a satisfying balance of protein and carbohydrates, guaranteeing that every bite is delicious and fulfilling. The combination of tender chicken, vibrant vegetables, and a savory sauce creates a culinary experience that’s both homey and delightful.

Cooking Pollo Guisado allows you to enjoy the vibrant tastes of Colombian cuisine right in your own kitchen. With its fragrant seasonings and hearty ingredients, this dish is ideal for gatherings or a cozy dinner at home.

It’s a perfect opportunity to bring the family together around the dinner table, enjoying a meal that isn’t only delicious but also steeped in tradition. Prepare to tantalize your taste buds with this delightful chicken stew!

Ingredients (serving size: 4-6 people):

• 2 lbs chicken pieces (thighs or drumsticks, skinless)
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 large tomato, chopped
• 1 cup chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups cooked white rice
• Fresh cilantro for garnish (optional)
• Lime wedges for serving (optional)

Cooking Instructions:

1. Sear the Chicken: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the chicken pieces with salt and pepper. Once the oil is hot, add the chicken to the pot and sear them for 5-7 minutes on each side until they’re golden brown. This step adds depth of flavor to the chicken that will enhance the overall stew.
2. Sauté the Aromatics: Remove the browned chicken from the pot and set it aside. In the same pot, add the chopped onion and red bell pepper. Sauté for about 5 minutes until the vegetables are softened. Then, stir in the minced garlic and chopped tomato, cooking for another 2-3 minutes until fragrant and the tomato begins to break down.
3. Add the Seasonings: Sprinkle in the ground cumin, paprika, and dried oregano, stirring well to combine. Allow the spices to toast for about a minute, which will help to release their essential oils and create a more robust flavor in the stew.
4. Combine and Simmer: Return the seared chicken to the pot, and pour in the chicken broth. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-40 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking and guarantee even cooking.
5. Serve Over Rice: Once the chicken is fully cooked, taste and adjust the seasoning with additional salt or pepper if necessary. Serve the Pollo Guisado hot over a bed of fluffy cooked white rice. Garnish with fresh cilantro and serve with lime wedges on the side for an extra burst of flavor.

Extra Tips: When preparing Pollo Guisado, you can customize the dish by adding other vegetables such as peas or carrots for additional texture and nutrition.

If you want a thicker sauce, consider removing the chicken once it’s cooked, and simmer the sauce uncovered for a few minutes to reduce it before adding the chicken back in. Feel free to experiment with spices according to your taste preferences; adding a touch of chili powder can give it a nice kick! Enjoy your savory Colombian meal!

Ajiaco: Colombian Chicken and Potato Soup With Rice

Ajiaco is a beloved traditional Colombian soup that combines the comforting flavors of chicken, potatoes, and fresh herbs, making it a hearty dish perfect for any occasion. This warming soup is typically served with a side of rice and is garnished with avocado and capers, bringing a delightful mix of textures and flavors to the table. It captures the essence of Colombian cuisine, showcasing the country’s rich agricultural bounty and culinary heritage.

The preparation of Ajiaco is relatively simple, yet it requires a few key ingredients that contribute to its unique flavor profile. With a combination of three types of potatoes, corn on the cob, and fresh herbs like guascas, Ajiaco isn’t only nutritious but also satisfying. Whether enjoyed on a chilly day or as a special dish for family gatherings, Ajiaco is sure to impress with its depth of flavor and comforting qualities.

Ingredients (Serves 4-6):

• 4 boneless, skinless chicken breasts
• 8 cups chicken broth
• 2 medium-sized russet potatoes, peeled and diced
• 2 medium-sized yellow potatoes, peeled and diced
• 2 small red potatoes, peeled and diced
• 2 ears of corn, cut into thirds
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup chopped fresh cilantro
• 1 cup chopped fresh scallions (green onions)
• 1 teaspoon dried guascas (Colombian herb)
• Salt and pepper to taste
• 1 avocado, sliced (for garnish)
• 1/2 cup capers (for garnish)
• 1 cup cooked white rice (for serving)

Cooking Instructions:

1. Prepare the Chicken: In a large pot, bring the chicken broth to a boil over medium-high heat. Add the chicken breasts, and season with salt and pepper. Cook for about 20-25 minutes or until the chicken is fully cooked and tender. Remove the chicken from the pot and set aside, reserving the broth.
2. Cook the Vegetables: In the same pot with the reserved broth, add the diced russet, yellow, and red potatoes, along with the chopped onion and minced garlic. Bring the mixture to a simmer and cook for about 15 minutes or until the potatoes are tender.
3. Add the Corn and Herbs: Once the potatoes are tender, add the corn pieces and the dried guascas to the pot. Continue to simmer for an additional 10 minutes, allowing the flavors to meld together.
4. Shred the Chicken: While the soup is cooking, shred the cooked chicken into bite-sized pieces using two forks. Return the shredded chicken to the pot and stir well to combine.
5. Finish with Fresh Ingredients: Stir in the chopped cilantro and scallions. Adjust seasoning with additional salt and pepper if necessary. Let the soup simmer for an additional 5 minutes to infuse the fresh herbs into the broth.
6. Serve the Ajiaco: Ladle the Ajiaco into bowls, and serve with a side of white rice. Garnish each bowl with slices of avocado and a sprinkle of capers for added flavor.

Extra Tips:

When making Ajiaco, using a variety of potatoes is essential as it enhances the texture and flavor of the soup. If guascas are hard to find, you can substitute with a mix of dried oregano and bay leaves for a different herbaceous twist.

Additionally, for a creamier texture, consider mashing some of the potatoes against the side of the pot before serving. Ajiaco is best enjoyed fresh but can also be refrigerated for up to 2 days; simply add a little water when reheating to restore its consistency.

Arroz Con Pollo Al Estilo Antioqueño: Antioquian-Style Chicken and Rice

Arroz Con Pollo Al Estilo Antioqueño is a beloved dish from the Antioquia region of Colombia, known for its comforting flavors and hearty ingredients. This traditional recipe combines succulent chicken pieces with vibrant yellow rice, infused with spices, vegetables, and the distinct flavors of Colombian cuisine.

Whether served at family gatherings or special occasions, this dish brings everyone together, making it a staple in many Colombian households. The heart of this recipe lies in the cooking technique, where the chicken is first sautéed to develop a rich flavor, followed by the inclusion of rice and aromatic ingredients that enhance the overall taste.

The result is a one-pot meal that’s both satisfying and delicious, showcasing the culinary heritage of Colombia. Prepare to indulge in the fragrant aromas and delightful flavors of Antioquian-style chicken and rice that will transport you straight to the heart of Colombia.

Ingredients (Serves 4-6):

• 4 chicken thighs (bone-in, skin-on)
• 2 tablespoons vegetable oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 cup frozen peas
• 1 tablespoon ground turmeric
• 1 tablespoon cumin
• 1 tablespoon paprika
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Cooking Instructions:

1. Prepare the Chicken: Start by seasoning the chicken thighs with salt, pepper, cumin, and paprika. Let them marinate for about 15 minutes to absorb the flavors.
2. Sauté the Chicken: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Once hot, add the chicken thighs skin-side down. Sear for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for another 5 minutes. Remove the chicken from the pot and set aside.
3. Cook the Vegetables: In the same pot, add the diced onion and red bell pepper. Sauté for about 3-4 minutes until softened. Add the minced garlic and cook for an additional minute, stirring to prevent burning.
4. Add Rice and Spices: Stir in the rice and ground turmeric, mixing well to coat the rice with the oil and spices. Toast the rice for about 2 minutes, stirring frequently to enhance its flavor.
5. Combine Chicken and Broth: Return the chicken to the pot, placing it on top of the rice. Pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes or until the rice is cooked and has absorbed the liquid.
6. Add Peas and Finish Cooking: After the rice is cooked, gently fold in the frozen peas. Cover again and let it sit off the heat for about 5 minutes to allow the peas to warm through.
7. Serve and Garnish: Fluff the rice with a fork and serve the Arroz Con Pollo hot, garnished with fresh cilantro and lime wedges on the side for an added burst of flavor.

Extra Tips: For an even richer flavor, consider adding some diced carrots or corn along with the peas. You can also substitute the chicken thighs for drumsticks or a whole chicken cut into pieces, adjusting the cooking time accordingly.

If you prefer a spicier kick, add a chopped jalapeño or a dash of hot sauce to the vegetable mixture. Always taste and adjust the seasoning before serving to guarantee the perfect balance of flavors. Enjoy your culinary journey through Antioquia!

Pollo Al Horno Con Arroz: Oven-Baked Chicken With Rice

Pollo Al Horno Con Arroz is a traditional Colombian dish that brings together the hearty flavors of tender roasted chicken and fragrant rice, all baked together for a delightful one-pot meal. This dish is perfect for family gatherings or cozy weeknight dinners, as it offers a satisfying balance of protein and carbohydrates, infused with the rich spices of Colombian cuisine.

The combination of marinated chicken and seasoned rice creates a comforting dish that will have everyone coming back for seconds.

To prepare this dish, you’ll begin by marinating the chicken to guarantee it’s flavorful and juicy, followed by layering the rice with aromatic herbs and spices. The oven does all the work, allowing the flavors to meld together beautifully. Serve with a side of fresh avocado or a simple salad to complete your meal.

Ingredients (Serves 4-6):

• 4-6 chicken thighs or drumsticks
• 2 cups long-grain rice
• 4 cups chicken broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 1 teaspoon black pepper
• 1 teaspoon salt
• 3 tablespoons olive oil
• 1 tablespoon vinegar
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Marinate the Chicken: In a mixing bowl, combine the olive oil, vinegar, garlic, cumin, paprika, turmeric, black pepper, and salt. Add the chicken pieces to the marinade, making sure they’re well-coated. Allow the chicken to marinate for at least 30 minutes, or up to 2 hours in the refrigerator for enhanced flavor.
2. Preheat the Oven: Preheat your oven to 375°F (190°C). This will guarantee that your chicken cooks evenly and the rice achieves the perfect texture.
3. Sauté the Vegetables: In a large oven-safe skillet or Dutch oven, heat a little olive oil over medium heat. Add the chopped onion and red bell pepper, sautéing until they become soft and translucent, about 5 minutes. Stir in the rice and cook for another 2-3 minutes, allowing the rice to absorb the flavors.
4. Add the Broth and Chicken: Pour in the chicken broth and stir to combine. Place the marinated chicken pieces on top of the rice mixture. Guarantee the chicken is partially submerged in the broth to keep it moist while baking.
5. Bake in the Oven: Cover the skillet or Dutch oven with a lid or aluminum foil and place it in the preheated oven. Bake for 45-60 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the rice is tender and has absorbed most of the liquid.
6. Finish and Serve: Once cooked, remove the dish from the oven and let it sit covered for about 5 minutes. Fluff the rice with a fork and garnish with freshly chopped cilantro. Serve with lime wedges on the side for an added burst of flavor.

Extra Tips:

For a more vibrant presentation and additional flavor, consider adding peas or corn to the rice mixture before baking.

You can also substitute chicken thighs for a whole chicken cut into pieces if you prefer. Always check the rice for doneness, as different varieties may require slight adjustments in cooking time.

To enhance the dish further, serve Pollo Al Horno Con Arroz with a simple avocado salad or slices of fresh avocado on the side, providing a creamy contrast to the dish’s flavors.

Arroz Con Pollo Frito: Fried Rice With Chicken

Arroz Con Pollo Frito, or Fried Rice With Chicken, is a delightful Colombian dish that brings together tender chicken and flavorful rice in a harmonious blend of spices and ingredients. This dish isn’t only a staple in Colombian households but also a favorite for gatherings and special occasions.

The combination of crispy fried rice with juicy chicken pieces creates an irresistible meal that will have your family and friends coming back for seconds.

This comforting dish is versatile and can be tailored to your taste preferences. Whether you prefer it mildly seasoned or packed with bold flavors, Arroz Con Pollo Frito can adapt to suit any palate.

As you prepare this dish, look forward to the aromatic experience of sautéing vegetables and spices that will fill your kitchen with warmth and inviting scents.

Ingredients (Serves 4-6)

• 1 pound chicken thighs, boneless and skinless, cut into bite-sized pieces
• 2 cups long-grain white rice
• 4 cups chicken broth
• 1 medium onion, finely chopped
• 1 bell pepper, diced (any color)
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt (to taste)
• 1/4 cup vegetable oil (for frying)
• 1 cup frozen peas
• 1/4 cup fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions

1. Marinate the Chicken: In a bowl, combine the chicken pieces with cumin, paprika, oregano, black pepper, and salt. Mix well and let it marinate for at least 30 minutes to allow the flavors to penetrate the meat.
2. Cook the Chicken: In a large skillet or frying pan, heat the vegetable oil over medium-high heat. Once hot, add the marinated chicken pieces and sauté until they’re golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set it aside on a plate.
3. Sauté the Vegetables: In the same skillet, add the chopped onion, diced bell pepper, and minced garlic. Sauté for about 3-4 minutes, or until the onion becomes translucent and the vegetables are tender.
4. Add the Rice: Stir in the long-grain rice, and toast it for about 2 minutes in the skillet with the vegetables. This step enhances the flavor of the rice and prevents it from becoming mushy.
5. Combine and Simmer: Pour in the chicken broth, and bring the mixture to a boil. Once boiling, reduce the heat to low and return the cooked chicken to the skillet. Cover and let it simmer for about 20 minutes, or until the rice is cooked and has absorbed all the liquid.
6. Add Peas and Final Touches: Once the rice is tender, stir in the frozen peas. Cover the skillet again and let it sit for an additional 5 minutes to allow the peas to heat through.
7. Garnish and Serve: Remove the skillet from the heat. Fluff the rice with a fork and garnish with chopped cilantro. Serve the Arroz Con Pollo Frito with lime wedges on the side for an extra zest.

Extra Tips

When making Arroz Con Pollo Frito, feel free to customize the dish by adding other vegetables such as carrots or corn for additional flavor and nutrition.

Additionally, using homemade chicken broth can elevate the taste of the dish notably. For a little kick, consider adding some chopped jalapeños or hot sauce.

Finally, letting the dish sit for a few minutes after cooking allows the flavors to meld together, enhancing the overall taste. Enjoy your culinary adventure in creating this Colombian classic!

Cazuela De Pollo: Chicken Casserole With Rice

Cazuela De Pollo, a traditional Colombian chicken casserole, is a heartwarming dish that beautifully showcases the rich flavors and vibrant ingredients of Colombian cuisine. This comforting one-pot meal combines tender chicken, aromatic spices, and fluffy rice, all baked together to create a deliciously cohesive dish.

Perfect for family gatherings or cozy weeknight dinners, this casserole is certain to satisfy and impress your guests with its delightful taste and presentation.

The beauty of Cazuela De Pollo lies not only in its flavor but also in its simplicity. With a few quality ingredients and straightforward cooking methods, you can create a dish that’s bursting with flavor and warmth.

The combination of chicken, rice, and a medley of vegetables results in a meal that’s both filling and nutritious. Serve it with a side of avocado or a fresh salad to complete the experience.

Ingredients (Serves 4-6):

• 4 chicken thighs, bone-in and skin-on
• 2 cups of long-grain white rice
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced (red or green)
• 1 cup of frozen peas
• 4 cups chicken broth
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Cooking Instructions:

1. Prepare the Chicken: Start by seasoning the chicken thighs with salt, pepper, cumin, and paprika. Make sure to rub the spices evenly over the chicken to enhance the flavor. Set them aside to marinate for about 15-20 minutes while you prepare other ingredients.

2. Sauté the Vegetables: In a large, oven-safe pot or Dutch oven, heat the olive oil over medium heat. Add the diced onions and garlic, sautéing until they become translucent and fragrant, about 3-4 minutes.

Then, add the diced bell pepper and cook for an additional 2 minutes until softened.

3. Brown the Chicken: Increase the heat to medium-high and add the seasoned chicken thighs to the pot. Sear them on each side for about 4-5 minutes until they’re golden brown. This step not only adds flavor but also helps to lock in moisture.

4. Add the Rice and Broth: Once the chicken is browned, add the rice and stir to combine with the vegetables. Pour in the chicken broth, ensuring the rice is fully submerged. Bring the mixture to a simmer, allowing the flavors to meld together.

5. Combine and Bake: Carefully place the browned chicken thighs on top of the rice mixture, skin side up. Cover the pot with a lid and transfer it to a preheated oven at 375°F (190°C). Bake for 30-35 minutes or until the rice is tender and the chicken is cooked through.

6. Finish and Serve: Once cooked, remove the pot from the oven and let it sit for about 5 minutes before uncovering. Sprinkle the frozen peas over the top and gently fluff the rice with a fork. Garnish with fresh cilantro before serving.

Extra Tips:

For an extra layer of flavor, consider marinating the chicken overnight with the spices and a splash of lime juice. This not only enhances the taste but also tenderizes the meat.

Additionally, feel free to customize the vegetables based on your preference—adding carrots or corn can bring more color and nutrition to the dish. Remember to keep an eye on the liquid levels; if needed, add a bit more chicken broth during the cooking process to make sure the rice cooks perfectly.

Enjoy your Cazuela De Pollo with a fresh avocado salad for a complete Colombian meal!

Arroz Con Pollo Verde: Green Chicken and Rice

Arroz Con Pollo Verde is a vibrant and flavorful Colombian dish that combines tender chicken, aromatic rice, and a blend of fresh green herbs and vegetables. This hearty meal is perfect for family gatherings or a cozy dinner, as it brings together the rich flavors of the Colombian countryside.

The green sauce, made from cilantro, green onions, and spinach, not only adds a beautiful color to the dish but also infuses it with a revitalizing taste that sets it apart from traditional arroz con pollo recipes.

Cooking Arroz Con Pollo Verde is an enjoyable process that allows you to embrace the essence of Colombian cuisine. The dish is typically served with avocado or a side salad, and its comforting nature makes it a favorite among both kids and adults.

With a few simple ingredients and a little time, you can create a delightful meal that will impress your family and friends.

Ingredients (serves 4-6):

• 4 chicken thighs, bone-in and skin-on
• 2 cups long-grain rice
• 1 cup chicken broth
• 1 cup water
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 cup fresh cilantro, chopped
• 1 cup fresh spinach, packed
• 4 green onions, chopped
• 1 jalapeño pepper, seeded and chopped (optional)
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Lime wedges for serving

Cooking Instructions:

1. Prepare the Green Sauce: In a blender, combine the cilantro, spinach, green onions, jalapeño (if using), garlic, cumin, and a pinch of salt. Blend until smooth, adding a little water if necessary to achieve a pourable consistency. Set aside.
2. Sear the Chicken: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then add them to the pot, skin side down. Sear for about 5-7 minutes until the skin is golden brown. Flip the chicken and sear for an additional 5 minutes. Remove the chicken from the pot and set aside.
3. Sauté the Aromatics: In the same pot, add the chopped onion and sauté for 3-4 minutes until it becomes translucent. Stir in the paprika and continue to cook for another minute to release the flavors.
4. Combine Ingredients: Add the rice to the pot and stir, allowing it to toast slightly for about 2 minutes. Pour in the chicken broth and water, then add the green sauce. Mix thoroughly to combine all the ingredients.
5. Cook the Chicken: Nestle the seared chicken thighs back into the pot, skin side up. Bring the mixture to a gentle simmer, then cover and reduce the heat to low. Cook for about 25-30 minutes, or until the rice is tender and the chicken is cooked through.
6. Fluff and Serve: Once cooked, remove the pot from the heat and let it sit, covered, for an additional 5 minutes. Carefully remove the chicken and fluff the rice with a fork. Serve the dish topped with the chicken, garnished with lime wedges on the side.

Extra Tips:

To enhance the flavor of your Arroz Con Pollo Verde, consider marinating the chicken in lime juice, garlic, and spices for a few hours before cooking. This will add an extra layer of depth to the dish.

Additionally, using homemade chicken broth will elevate the taste considerably. Feel free to customize the green sauce with your favorite herbs or greens, such as parsley or kale, for a unique twist.

Enjoy your meal with a revitalizing salad or some avocado on the side!

Pollo Al Coco: Coconut Chicken With Rice

Pollo Al Coco is a delightful Colombian dish that combines tender chicken simmered in a creamy coconut sauce, served alongside fluffy rice. This dish embodies the rich flavors of the Caribbean, where coconut is a staple ingredient, adding a unique sweetness that complements the savory notes of the chicken. The combination of spices and fresh ingredients creates a comforting meal that’s perfect for family gatherings or a cozy dinner at home.

In this recipe, the chicken is marinated to enhance its flavor, then cooked in coconut milk along with spices that bring out the essence of traditional Colombian cooking. Paired with rice, this dish becomes a delightful experience for the palate. It’s an excellent way to explore Colombian cuisine and impress your guests with a taste of the tropics!

Ingredients (Serves 4-6)

• 4 to 6 pieces of chicken (thighs or drumsticks)
• 1 can (400ml) of coconut milk
• 1 medium onion, finely chopped
• 4 cloves of garlic, minced
• 1 large bell pepper, diced (red or green)
• 2 tablespoons of vegetable oil
• 1 tablespoon of ground cumin
• 1 tablespoon of paprika
• Salt and pepper, to taste
• 1 cup of long-grain rice
• 2 cups of chicken broth or water
• Fresh cilantro for garnish (optional)
• Lime wedges for serving (optional)

Cooking Instructions

1. Marinate the Chicken: In a bowl, combine the chicken pieces with salt, pepper, cumin, and paprika. Confirm that the spices coat the chicken evenly. Let it marinate for at least 30 minutes, or overnight in the refrigerator for deeper flavor.
2. Sauté the Vegetables: In a large skillet or pot, heat the vegetable oil over medium heat. Add the chopped onions and minced garlic, sautéing until the onions are translucent and fragrant, about 3-5 minutes. Then, add the diced bell pepper and cook for an additional 3 minutes.
3. Brown the Chicken: Increase the heat to medium-high and add the marinated chicken to the skillet. Sear the chicken for about 5-7 minutes, turning occasionally until it’s golden brown on all sides. This step helps to lock in the flavors.
4. Add Coconut Milk: Once the chicken is browned, pour in the coconut milk and bring the mixture to a gentle simmer. Reduce the heat to low and cover the skillet, allowing the chicken to cook for about 25-30 minutes, or until the chicken is cooked through and tender.
5. Cook the Rice: In a separate pot, combine the rice and chicken broth (or water) and bring it to a boil. Once boiling, reduce the heat to low, cover the pot, and let the rice cook for about 15-20 minutes, or until all the liquid is absorbed. Fluff the rice with a fork when done.
6. Serve: Once the chicken is cooked and the sauce has thickened slightly, taste for seasoning, adding more salt and pepper if necessary. Serve the chicken over a bed of rice, drizzling some of the coconut sauce on top. Garnish with fresh cilantro and lime wedges if desired.

Extra Tips

For a twist on the traditional recipe, consider adding vegetables such as peas or carrots to the rice while it cooks, or incorporate fresh herbs like cilantro or parsley for added flavor.

If you prefer a spicier dish, you can add a sliced jalapeño or a pinch of cayenne pepper to the coconut sauce. Additionally, using bone-in chicken will enhance the flavor of the dish, but boneless chicken can be used for a quicker cooking time.

Enjoy your Pollo Al Coco with a side salad for a complete meal!