Cooking with US

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Healthy Cooking Class
 

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 info@uniquelysweetla.com

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

arroz 6
arroz 6
1/5

Ingredients

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

Directions:

  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.

  2. 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.

  3. 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.

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