Arroz Con Pollo

By sybrmom

From My Columbian Recipes (everyone loved this!!)

Ingredients

• Chicken and Stock
• 2 whole chicken breast, bone in and skin removed
• 1 scallion
• ½ white onion
• 2 garlic cloves
• ½ tablespoon ground cumin
• ½ tablespoon sazon Goya with azafran
• 1 bay leaf
• Salt and Pepper
• Rice
• 2 tablespoons olive oil
• ¼ cup chopped onion
• 1 garlic clove, minced
• ¼ cup chopped red bell pepper
• ¼ cup chopped green pepper
• 1 cup long- grain white rice
• 1 tablespoon tomato paste
• 1 chicken bouillon tablet
• 2 ½ cups chicken stock
• 1 tablespoon sazon goya with azafran
• ¼ cup chopped fresh cilantro
• ½ cup frozen peas
• ½ cup frozen diced carrots
• Limes for garnish

Preparation

Step 1

Place the chicken breast, 5 cups water and the remaining ingredients for the stock in a medium pot. Bring to a boil, cover and reduce the heat to medium low. Cook for 20 to 25 minutes. Turn the heat off and let the chicken rest in the pot for about 15 minutes covered. Let it cool, shred and set aside. Strain stock and measure 2 ½ cups and set aside.
In a medium pot, heat the olive oil over medium-high heat. Add the onions, green peppers, garlic and red bell pepper. Cook until the onions are translucent, about 4 to 5 minutes.
Add the rice, tomato paste, chicken bouillon and sazon goya. Stir until the rice is well coated about 3 minutes. Add the chicken stock and bring to a boil. Then reduce the heat to low. Cover and simmer for about 15 minutes. Add the peas, carrots and green beans and cook for and additional 7 minutes, add the shredded chicken and cilantro, mix well with a fork, cover and cook for 5 minutes more. Serve with limes.
Serve and Enjoy!