Colombian arroz con pollo (rice with chicken) is perhaps one of the most popular and representative dishes of the country’s cuisine.
Firstly, arroz con pollo is a very complete and nutritious dish that combines carbohydrates, proteins, and vegetables in a single plate. Additionally, it is a very versatile and adaptable dish. Each region of Colombia has its own version of arroz con pollo, with unique ingredients and preparation techniques. For example, on Colombia’s Caribbean coast, arroz con pollo is made with coconut and served with patacones (fried plantains), while in the Andean region, it’s made with cilantro and served with avocado and hot sauce.
Finally, arroz con pollo is a dish that evokes nostalgia and childhood memories for many people in Colombia, as it is culturally and socially a very characteristic dish of Colombian families. It’s often served on special occasions, such as birthdays, parties, and family gatherings, and is associated with the warmth and hospitality of Colombian culture.
It is a dish that generally combines rice with shredded chicken and a variety of vegetables and spices, giving it an unmatched flavor. Here, we’ll show you how to prepare a good Colombian arroz con pollo and recommend some restaurants in Bogotá where you can enjoy this dish.
Ingredients (estimated for 4 people)
- 2 cups of rice
- 4 cups of water
- 4 boneless chicken thighs, chopped or shredded
- 1 chopped onion
- 3 cloves of garlic, chopped
- 4 cooked sausages, chopped
- 1 chopped bell pepper
- 1 carrot, diced into small cubes
- 1 cup of peas
- ½ cup of sweet corn
- ½ cup of chopped cilantro
- Oil
- Salt and pepper to taste
- Cooked quail eggs
- Tomato sauce
- Shoestring potatoes
Preparation of Colombian Arroz con Pollo
- Rinse the rice in a colander under cold water.
- In a large pot, heat a bit of oil over medium-high heat. Add the chopped or shredded chicken and cook until well done on all sides, about 10 minutes. Remove the chicken thighs from the pot.
- In the same pot, add the onion, garlic, bell pepper, and carrot. Cook until tender, about 5 minutes.
- Add the sausages, peas, sweet corn, and cilantro. Mix well and cook for another 2 minutes.
- Add the rice and mix well with the vegetables. Add the 4 cups of water and season with salt and pepper. Mix well and bring to a boil.
- Once the water starts to boil, reduce the heat to low and place the chicken thighs in the pot, ensuring they are covered by the rice and liquid.
- Cover the pot with a lid and cook for 20-25 minutes, or until the rice is tender and all the liquid has been absorbed.
- Meanwhile, fry the shoestring potatoes in hot oil until golden and crispy. Drain on paper towels.
- Serve the arroz con pollo hot, accompanied by the cooked quail eggs, tomato sauce, and shoestring potatoes.
Recommended Restaurants
While it’s a very popular dish that you can find in almost any restaurant in the city, here are some recommendations:
- Andrés Carne de Res: Although primarily known for its meat, this famous restaurant also offers Colombian dishes, including arroz con pollo. It is located in Chía, on the outskirts of Bogotá.
- La Puerta Falsa: This restaurant is known for its traditional Colombian dishes. It’s located in the historic center of the city.
- Casa Vieja: This restaurant specializes in typical Colombian cuisine, including dishes like ajiaco, bandeja paisa, and, of course, the famous arroz con pollo. It has several branches in the city.
If you’re looking for a tasty and easy-to-make meal, Colombian arroz con pollo is an excellent choice. Try it and enjoy a satisfying, delicious, and representative meal of Colombia.
