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Arroz con Pollo

This is a very popular dish in Colombia. We had it many times for Sunday lunches when we visited.

Arroz con Pollo


  • 8 teaspoons olive oil
  • 3 pounds chicken parts (thighs or legs), preferably skinned
  • 2 teaspoons paprika
  • Salt to taste
  • ½ teaspoon freshly ground pepper
  • 2 green bell peppers, seeded and chopped
  • 2 celery stalks, chopped
  • 2 red onions, chopped
  • 4 garlic cloves, minced
  • Two 14 ½ ounce cans stewed tomatoes
  • 1 cup chicken broth (dissolve 1 chicken cube in 1 cup of water)
  • 1 1/3 cup white rice
  • 2 tablespoons capers, rinsed and drained
  • 1 teaspoon dried oregano leaves
  • ½ teaspoon saffron
  • 2 bay leaves
  • 2 cups thawed frozen green peas
  • 2 cups chopped roasted red peppers



  1. Preheat the oven to 350F.
  2. In a large nonstick skillet, heat the oil. Add the chicken and sprinkle with the paprika, salt and pepper; cook, turning frequently, until browned, 8-10 minutes. Transfer the chicken to a shallow 2-quart casserole. 
  3. In the skillet, combine the bell pepper, celery, onion and garlic; cook, stirring frequently, until softened, about 4-5 minutes. 
  4. Stir in the tomatoes, broth, and 2 tablespoons water; bring to a boil. 
  5. Remove from the heat; stir in the rice, capers, oregano, saffron and bay leaf. Transfer to the casserole.
  6. Cover and bake 25 minutes; stir in the peas and roasted peppers. Cover and bake until the liquid is absorbed, about 15 minutes longer; discard the bay leaf before serving.

Photo by arnold | inuyaki

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