Cooking with US


Delta Sigma Theta Sorority Inc.

Erie Alumnae Chapter
Scholarship Fundraiser
Kitchen Groovin' with the Deltas
featuring Chef Maisha Hudson of Uniquely Sweet

Arroz con Pollo
(Chicken & Rice)

We will be making a traditional Colombian meal enjoyed in restaurants and home kitchens across

Central and South America.  

The meal is quite easy to make.  It should take us about 30 - 45 minutes, but there is some pre-work that will make preparation easy.  Below you will find the list of ingredients you will need, the utensils and what you will need to have done prior to our event.  

You can print this page to have a list
If you have any questions, please feel free to email me at

Every good meal goes well with a little wine or sangria so click below for the recipe for...

arroz 6
arroz 6


Sazon Seasoning

Chicken & Stock​ 

  • 3 - 4  boneless/skinless chicken breast

  • 1 scallion (green onion)

  • ½ large white onion sliced
    (save the other ½)

  • 2 whole garlic cloves
    (or 1 teaspoon minced garlic)

  • ½ tablespoon ground cumin

  • 1 bay leaf

  • 1 teaspoon each Salt and Pepper

  • 1 ½ teaspoons Sazon Seasoning

Additional Ingredients

  • 2 tablespoons olive oil

  • ½ Large white onion chopped

  • 1 garlic clove, minced or
    ½ teaspoon of minced garlic

  • ½ Red bell pepper chopped

  • ½ Green pepper chopped

  • 1 cup long- grain white rice (regular is fine)

  • 1 tablespoon tomato paste

  • 1 chicken bouillon cube

  • 2 ½ cups chicken stock
    (saved from stock above)

  • ½ tablespoon Sazon seasoning

  • 1 ½ cups frozen mixed vegetables
    (Peas, carrots, green beans, and corn)

  • ¼ cup chopped fresh cilantro (optional)

  • 1 small Avocado (optional)

Tools You Need:

1 Medium to large pot with a lid or deep skillet

1 Liquid Measuring cup

1 Dry measuring cup

1 Set of Measuring spoons

1 Cutting board

1 Knife for dicing

1 - 2 Large wooden or kitchen spoons

1 Hand mixer OR Two kitchen forks

PREP WORK...Things to do BEFORE our class:

Make Sazon Seasoning

  1. Combine all listed seasonings in a small blow with lid.  Keep seasonings covered until ready to use.

Prepare Chicken & Chicken Stock

  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 and place chicken in a bowl or ziplock bag. Strain stock and measure 2 ½ cups and set aside.

Chop Vegetables

  1. Chop Onions and Bell Peppers, place in ziplock bag or sealed container.


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