Colombian Arroz con Pollo Delight
Immerse yourself in the vibrant flavors of Colombia with this Arroz con Pollo recipe. A delightful one-pot meal, this dish combines the wholesome goodness of rice, tender shredded chicken, colorful vegetables, and savory ranch-style sausages. Perfect for family dinners or a cozy get-together, it's a staple in Colombian home cooking that brings warmth and flavor to your table.
Ingredients
🐔 1 large chicken breast approximately 500-600g
🌭 4-5 ranch-style sausages sliced into rounds (brand not specified)
🍚 4 cups uncooked rice (brand not specified)
💧 4-6 cups water for cooking chicken
🌿 2-3 sprigs thyme
🧅 1/4 of a medium red onion
🌶️ 1/4 of a medium red bell pepper
🌻 1 teaspoon annatto powder or turmeric
🧂 1 tablespoon salt plus more to taste
🧄 2 tablespoons minced garlic
🥕 1 large carrot diced into small cubes
🌿 1.5 cups green beans chopped into small pieces
🌞 1 medium yellow squash sliced into half-moons
🧅 1 medium white onion julienned
🌶️ 1/2 of a medium red bell pepper julienned
🌱 1 cup peas frozen or fresh
🌽 1 cup sweet corn canned or frozen
🛢️ 2-3 tablespoons cooking oil
🛢️ 2-3 tablespoons achiote oil
🍅 Tomato sauce for serving (brand not specified)
🍌 Plantain chips for serving (brand not specified)
Instructions
1- Cook the Chicken:
Place the chicken breast in a Mabe pressure cooker with 4-6 cups of water.
Add thyme, red onion, red bell pepper, annatto powder, 1 tablespoon salt, and 1 tablespoon minced garlic.
Cover the pressure cooker and cook for 20 minutes.
Remove chicken from broth, let it cool, and reserve the broth.
2- Prepare Vegetables and Sausages:
- Dice the carrot, chop green beans, slice yellow squash, julienne white onion, julienne red bell pepper, and slice sausages.
3- Cook the Rice:
- In a non-stick large pot, heat 2-3 tablespoons of cooking oil and toast the rice until translucent.
- Add 6 cups of the reserved chicken broth. Bring to a boil, reduce heat, cover, and cook until tender (15-20 minutes).
4- Brown Sausages and Prepare Sofrito:
- In a stainless steel pan, add oil and brown sausages. Set aside.
- Add achiote oil and sauté remaining minced garlic and white onion until soft.
- Add carrots and green beans, cook for a few minutes.
- Add red bell pepper, yellow squash, peas, and sweet corn, with a splash of chicken broth. Cook until tender-crisp.
5- Shred the Chicken:
- Once chicken is cool, shred it into strands.
6- Assemble the Dish:
- Add sausages and shredded chicken to vegetables. Mix well.
- Add mixture to the cooked rice. Mix thoroughly.
- Cover and let steam on low heat for 5 minutes.
Prep Time: 45-60 minutes
Cook Time: 45-55 minutes
Total Time: 90-115 minutes
Servings: 6-8
Equipment:
- Mabe pressure cooker
- Wooden cutting board
- Chef's knife
- Large non-stick pot potentially T-fal
- Stainless steel pan
- Wooden spoon or spatula
- Measuring spoon
- Clear storage containers
- Glass bowl
- Ladle
- Serving plate
- Oil dispenser
- Squeeze bottle
Cooking Tips:
- Use a pressure cooker for quick and tender chicken.
- Browning sausages separately enhances flavor.
- Shred warm chicken for easier handling.