Arroz con Pollo: Colombian Style
This isn't just chicken with rice on the side. The Colombian version is about the rice absorbing everything — the chicken fat, the sofrito, a splash of beer. By the time it's done, it's all one thing. The beer is not optional.
Ingredients
- 1kg chicken pieces (thighs and drumsticks, bone-in)
- 2 cups long grain white rice
- 1 bottle (330ml) light beer
- 400ml chicken stock
- 1 onion, finely diced
- 4 garlic cloves, minced
- 2 tomatoes, diced
- 1 red pepper, diced
- 1 tsp cumin, 1 tsp turmeric, paprika, salt
- Handful peas (fresh or frozen)
- Coriander to serve
Method
- Season chicken with cumin, paprika, salt. Brown well in oil on all sides. Remove and set aside.
- In the same pot, sauté onion, garlic, tomato, and pepper until soft — about 8 minutes.
- Add turmeric and rice. Stir to coat every grain in the sofrito.
- Pour in beer first, let it sizzle and reduce 1 minute. Add stock and 200ml water.
- Nestle chicken pieces back in. Bring to a boil, reduce to low, cover tightly, cook 25 minutes.
- Add peas, rest covered 5 more minutes off the heat.
- Serve with coriander, avocado, and fried plantains if you have them.
Notes
Bone-in chicken is not negotiable — it flavours the rice differently than boneless. The turmeric gives the rice its characteristic golden colour. Don't lift the lid while it's cooking. The steam is doing the work.