Arroz Con Pollo



5 lbs. of cut up whole chicken (breast, leg, thigh)

3 cups of rice, preferably yellow (we like Goya Sazon with coriander and annatto)

3 carrots chopped

2 yellow onions chopped

3 red peppers chopped

3 green peppers chopped

2 red tomatoes chopped

3 scallions chopped

½ a bunch of chopped cilantro

6 garlic cloves chopped

4 tsp. of salt

Black pepper, dash

1 tsp. of cumin

Olive oil



Clean chicken, set aside

Use a very large pot, cover bottom with olive oil and 2 tsp. of RED AJI SAUCE

Sautee onions, garlic, ½ of the red and green peppers, until translucent

Add chicken and fry, with above vegetable in the oil

Then add salt, black pepper, carrots, tomatoes, cumin, and Sautee for five minutes

Add 4 cups of water, an additional 2 tsp. of red aji, and ½ of the cilantro.  Boil uncovered for 15 minutes (make sure the water covers the top of the chicken)

Then add rice, let it cook 15-20 minutes, until no water is visible, lower heat, put on lid and simmer for ½ hour

Shut off flame and remove chicken pieces from cooked rice

Let it cool and pick, pull chicken meat, discard bones and be careful to not let any bones get back into rice mixture.  You can choose to keep the skin in the dish.  It adds a lot of flavor to Arroz con Pollo, but it is also high in cholesterol

Mix chicken with rice mixture and add scallions and remaining cilantro, red & green peppers

Serve with savory black beans, any light and small salad, fresh avocadoes and maduros (sweet plantains) Try to fill it all on the same place.

Our RED AJI SAUCE is the perfect sauce aid for this dish; it adds moisture and a nice heat and balance to the Arroz con pollo.