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Arroz con Pollo - Chicken and rice!

Colombian style arroz con pollo with an amazing tomato base and veges
Prep Time25 minutes
Cook Time20 minutes
Chicken and Sauce cook times3 hours
Total Time4 hours 5 minutes
Course: Main Course, Side Dish
Cuisine: Coloumbian, Mexican, South American
Keyword: chicken, comfort food, fresh vegetables, gourmet, tradional
Servings: 6 servings

Ingredients

Chicken

  • 1 3-4 pound whole chicken, insides removed and rinsed.
  • 1 white onion, quartered
  • 10-15 bay leaves
  • 1 tbsp salt
  • 3 tbsp yellow onion, chopped
  • 1 tsp cumin
  • 1 1/2 tsp oregano
  • 1 tsp black pepper
  • 1/2 tsp red pepper flakes
  • 2 packets achiote seasoning
  • 1 cup spanish base sauce or enchilada sauce
  • 1/2 cup cilantro, chopped

Rice

  • 1 cup cooked rice
  • 1 tbsp vegetable oil
  • 1/4 cup yellow onion, chopped
  • 4 cloves garlic, minced
  • 1/2 green bell pepper
  • 1/2 cup carrots
  • 1/2 cup peas

Extras and toppings

  • 1/2 Fresh avocado per serving
  • salsa, tomatoes, jalapenos, and cream ALL OPTIONAL
  • tortillas and or tortilla chips

Instructions

To cook the chicken

  • In large stock pot on high heat, add the chicken and onions. Cover the chicken until almost full with water.
  • Add the salt and bay leaves. Bring to a boil then reduce to low and let simmer for 2 hours.
  • Remove from the pot after 2 hours and let it rest on a cutting board. Move on to the rice.

RICE

  • In a large pan on med-high heat add 1 tbsp vegetable oil. Now the onion, garlic, carrots, peas, and bell pepper.
  • Saute for 10, add the rice. Mix and cook for 2 minutes then transfer to a large bowl.

Shredding the chicken and finishing the dish!

  • Shred the chicken.
  • Heat a large frying pan on med-high, add 1 tbsp vegetable oil. Add the onion, and spices. Cook for 5 minutes or until the onions are translucent.
  • Now add shredded chicken. About 3/4 of the shredded bird. Next add the achiote seasoning and cilantro. Stir.
  • Next we will pour in 1 cup of sauce. Mix it in.
  • Now start adding the chicken mixture to the bowl of rice. Mix in about 1/2 cup more of the sauce until it has a good texture. You want it to stick and not be too saucy.
  • To plate we are going to press the mixture into a serving bowl.
  • Next turn the bowl over onto a plate.
  • Add the toppings. I used fresh avocado and cilantro for this one. I also like to add salsa or tomatoes, You can add more sauce and scoop onto a tortilla or eat with chips and a bit of cream... All up to you!
  • ENJOY!