Arroz con PolloChicken and Rice
A festive yellow rice dish with shredded chicken, sweet pepper, carrot, peas, and tomato, cooked together until every grain is savory and well seasoned.
Prep
25m
Cook
45m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Poaching
- 500gChicken Breast
- 800mlChicken Stock
Rice
- 600mlChicken Stock
- 320gWhite Rice (rinsed)
- 120gOnion (finely chopped)
- 100gRed Bell Pepper (finely chopped)
- 10gGarlic (finely chopped)
- 180gTomato (finely chopped)
- 120gCarrot (finely diced)
- 120gGreen Peas
- 12gAnnatto Paste
- 30mlVegetable Oil
- 10gFresh Coriander (finely chopped)
- 8gSalt
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Bring the chicken stock to a gentle simmer. Add the chicken breast and cook until it reaches 74°C (165°F). Transfer to a clean plate, cool briefly, and shred.
- 02
Heat the vegetable oil in a wide pot. Cook the onion and red bell pepper until softened, then add the garlic and annatto paste.
- 03
Add the tomato, carrot, and green peas and cook until the tomato begins to break down.
- 04
Add the white rice and stir to coat, then pour in the chicken stock. Season with the salt and black pepper.
- 05
Cover and cook over low heat until the rice is nearly tender. Fold in the shredded chicken breast and cook until the rice is tender and hot throughout.
- 06
Stir in the fresh coriander, rest off the heat, then fluff and serve.
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