Colombian Style Arroz Con Pollo

I went to Colombia last year and since then, I have tried to make almost every recipe I come across that is Colombian. In the Western United States, we are very used to Mexican style Latino food which can have a heavy emphasis on chile. My wife is from New Mexico and the chile is a staple for Latinos and white folk alike. The Colombian food that I tried was not like that. It is more mild but I like the flavor combinations none the less. Achiote is featured in many dishes as well like this one.

Sazón Goya con Achiote is a pre-made seasoning mix. It's easy enough to make from scratch (http://www.chowhound.com/post/replicate-goya-sazon-695947). Use about 1.5 teaspoons for each packet of Sazón in the recipe.

Yields 6-8 servings

Ingredients:

The Chicken:

2-3 boneless chicken breast halves

Water (enough to cook the chicken)

The Rice:

1 cup long-grain white rice

1 tablespoon olive oil

1 envelope of Sazón Goya con Achiote or Sazón Goya con Azafrán

1 teaspoon salt

The Vegetables:

1 cup carrots, chopped

1 cup green beans

1 cup peas

Water (enough to cook the vegetables)

1 tablespoon olive oil

1 medium red bell pepper, sliced

1 medium green bell pepper, sliced

1 envelope of Sazón Goya con Achiote or Sazón Goya con Azafrán

Salt to taste

The Sauce:

1 15 oz. can tomato sauce

½ teaspoon ground cumin

½ teaspoon garlic powder

½ teaspoon onion powder

Salt to taste

¼-½ cup cilantro, chopped

Directions:

1. Cook the chicken in enough water at medium heat for 30-35 minutes. Once cooked, remove them from the pot and let them rest. Reserve the chicken stock to make the rice.

2. To make the rice, boil two cups of the chicken stock in a medium pot, add the rice, oil, Sazón Goya and salt. Cover and reduce heat to low and cook for 20 minutes. Once cooked, fluff the rice with a fork.

3. To cook the vegetables, boil enough water in a medium pot, add the carrots, green beans and salt. Cook on medium heat for 4 minutes. After 4 minutes, add the peas and cook for another 4-5 minutes. Once cooked, drain and set aside.

4. Once the chicken is cool and rested, shred it with two forks and set aside.

5. To make the sauce, put the tomato sauce in a medium bowl, add the cumin, garlic, onion and salt. Stir well and add the shredded chicken. Make sure the chicken is coated thoroughly with the sauce.

6. Heat 1 tbsp of oil in a large pan at medium heat and add the bell peppers. Cook for 3 minutes. Add the salt and Sazón Goya and cook for another 3 minutes or until they’re softened. Add the chicken and cook for another 2 minutes or until the chicken is heated thoroughly.

7. To assemble the arroz con pollo, put the rice, cooked vegetables, chicken and peppers and chopped cilantro in a large serving dish. Stir well before serving.