Arroz con Pollo Colombiano (Colombian-style Chicken and Rice

• Meat

  • 2 Chicken breast, boneless halves

• Produce

  • 1 cup Carrots
  • 1/4 cup Cilantro
  • 1/2 tsp Garlic powder
  • 1 cup Green beans
  • 1 Green bell pepper, medium
  • 1/2 tsp Onion powder
  • 1 cup Peas
  • 1 Red bell pepper, medium

• Condiments

  • 1 8-ounce can Tomato sauce

• Pasta & Grains

  • 1 cup White rice, long grain

• Baking & Spices

  • 1 tsp Salt
  • 2 Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Liquids

  • 2 Water

• Other

  • envelope Sazón Goya con Achiote or Azafrán

Found on hispanickitchen.com

Description

Directions

• Cook the chicken in enough water at medium heat for 30-35 minutes. Once cooked, remove them from the pot and let them rest. Reserve the chicken stock to make the rice.
• To make the rice, boil two cups of the chicken stock in a medium pot, add the rice, oil, Sazón Goya and salt. Cover and reduce heat to low and cook for 20 minutes. Once cooked, fluff the rice with a fork.
• To cook the vegetables, boil enough water in a medium pot, add the carrots, green beans and salt. Cook on medium heat for 4 minutes. After 4 minutes, add the peas and cook for another 4-5 minutes. Once cooked, drain and set aside.
• Once the chicken is cool and rested, shred it with two forks and set aside.
• To make the sauce, put the tomato sauce in a medium bowl, add the cumin, garlic, onion and salt. Stir well and add the shredded chicken. Make sure the chicken is coated thoroughly with the sauce.
• Heat 1 tablespoon of oil in a large pan at medium heat and add the bell peppers. Cook for 3 minutes. Add the salt and Sazón Goya and cook for another 3 minutes or until theyre softened. Add the chicken and cook for another 2 minutes or until the chicken is heated thoroughly.
• To assemble the arroz con pollo, put the rice, cooked vegetables, chicken and peppers and chopped cilantro in a large serving dish. Stir well before serving.