Sporting Parties Logo
Because it's more fun with your mates!

Sporting Party Essentials

Home
Planning Your Event
Recipes Index
Drinks Database
Nibbles
Flags & Decorations

Other

Throw a Football Party
Children's Football Parties
Get In Touch
Cookie Policy
 

More Sporting Party Ideas

Custom Search

Colombian Chicken & Rice:
Arroz con Pollo

What's The Big Idea?

This is a tasty "all in one" dish from Columbia, combining chicken, rice and vegetables.

It's interesting to compare this version with the recipe for Arroz con Pollo afrom nearby Costa Rica. It's a dish which is apparently popular throughout Central America, but interesting to note the variations from one country to the next.

Shopping List

Here's the list of what you need:

  • For the chicken and stock:
    • 2 whole chicken breasts, bone in and skin removed
    • 2 spring onions, finely chopped
    • ½ onion, roughly chopped
    • 1 garlic clove, chopped
    • ½ tablespoon ground cumin
    • ½ teaspoon salt
    • ½ teaspoon ground black pepper
    • ½ teaspoon ground coriander
    • ½ teaspoon dried oregano
    • 1 bay leaf
  • For the rice
    • 2 tablespoons olive oil
    • ½ onion, finely chopped
    • 1 garlic clove, minced
    • ½ a red bell pepper, chopped
    • ½ a green bell pepper, chopped
    • 225g long grain white rice
    • 1 tablespoon tomato purée
    • 1 chicken stock cube
    • 75g frozen peas
    • 75g frozen diced carrots
    • 75g frozen diced green beans
    • 2-3 tablespoons chopped fresh coriander (cilantro)

What To Do

  • Place the chicken and the remaining ingredients for the stock in a medium pot, along with 1.1 litres of water
  • Bring to the 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
  • Allow to cool, shred the chicken and set aside. Strain the stock and set aside
  • To cook the rice, heat the olive oil in a large saucepan over medium-high heat
  • Add the onion, garlic and peppers. Cook until the onions are translucent, about 5 minutes
  • Add the rice, tomato purée and chicken stock cube. Stir until the rice is well coated
  • Add 600ml of the reserved chicken stock and bring to the boil. Then reduce the heat to low. Cover and simmer for about 15 minutes
  • Add the peas, carrots and green beans and cook for 7 more minutes
  • Add the shredded chicken and fresh coriander (cilantro), mix well, cover and cook for 5 minutes more

© Copyright 2012 - Sporting Parties.com