Business & Tech

Bogota Bistro's Arroz con Pollo

The Fifth Avenue Latin spot shares its recipe for this South American classic.

Arroz con Pollo—or chicken and rice—is ubiquitous throughout the Latin world. Every country has a different take on this classic, but at its heart the principle is always the same: a hearty all-in one-meal of shredded, seasoned chicken and flavorful rice, to which black beans, plaintains or salad might be added to round it out.

"Arroz con pollo was one of our favorite recipes growing up," said Farid Ali Lancheros, who owns Fifth Avenue's along with George Constantinou. "Both of our moms would make it for dinner at least once a week with enough left to take to school for lunch the next day."

Bogota was kind enough to share its recipe for Arroz con Pollo with Patch, which happens to be one of its best-selling dishes.

Interested in local real estate?Subscribe to Patch's new newsletter to be the first to know about open houses, new listings and more.

Arroz Con Pollo (Mom’s Recipe)

By Bogota Latin Bistro

Ingredients:
5 pounds of boneless chicken breast
3 cups of rice
3 carrots, chopped
2 yellow onions, chopped
3 red peppers, chopped
3 green peppers, chopped
2 red tomatoes, chopped
3 scallion,s chopped
½ bunch cilantro, chopped
6 garlic gloves, chopped
4 teaspoons salt
A dash of black pepper
1 teaspoon cumin
Olive oil
Water

Directions

Clean the chicken, set aside.

Interested in local real estate?Subscribe to Patch's new newsletter to be the first to know about open houses, new listings and more.

Cover bottom of a very large potwith olive oil, then sauté onions, garlic, and half of the red and green peppers, until translucent. Add the chicken and fry with above vegetables in the oil. Add salt, black pepper, carrots, tomatoes, cumin, sauté for 5 minutes.

Add 4 cups of water and half of the cilantro, then boil uncovered for 15 minutes (make sure the water covers the top of the chicken). Then add in the rice and let it cook 15-20 minutes, until no water is visible. Lower heat, put on lid and simmer for a half hour.

Shut off the flame and remove chicken pieces from cooked rice. Let it cool and pick, pull chicken meat. Mix chicken with rice mixture, then add in the scallions and remaining cilantro, red and green peppers.

Serve with savory black beans, red cabbage salad, Bogota Aji sauce, fresh avocado & maduros (sweet plantains). Try to fit it all on the same plate. Enjoy the smell and taste of Bogota Latin Bistro!


Get more local news delivered straight to your inbox. Sign up for free Patch newsletters and alerts.

We’ve removed the ability to reply as we work to make improvements. Learn more here