Colombian Arroz con Pollo with Achiote and Beer

Why You’ll Love This Recipe

• True to Colombian comfort food: achiote-tinted rice, tender chicken, and bright vegetables in one pot.
• Beer optional for gentle malty depth without tasting boozy—kid-friendly if you swap broth.
• Weeknight-friendly method with restaurant-quality color and aroma.
• Customizable: swap veggies, use thighs or drumsticks, and finish with plenty of fresh cilantro.

Grocery List

• Produce: Yellow onion, garlic, carrots, red bell pepper, scallions (green onions), cilantro, lime
• Dairy: None
• Pantry: Chicken thighs, long-grain white rice, chicken broth, light lager beer (optional), achiote (ground) or annatto seeds, tomato paste, ground cumin, dried oregano, bay leaves, neutral oil, kosher salt, black pepper

Full Ingredients

Chicken and Marinade

• 1.5 lb boneless, skinless chicken thighs, cut into 1.5-inch pieces
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 tsp ground cumin
• 2 garlic cloves, minced
• 1 tbsp fresh lime juice

Achiote Oil and Rice

• 2 tbsp neutral oil (canola or sunflower)
• 2 tsp ground achiote (annatto) or 1 tbsp annatto seeds to infuse and strain
• 2 cups long-grain white rice, rinsed until water runs clear and drained well

Sofrito and Vegetables

• 1 small yellow onion, finely chopped
• 1 cup diced red bell pepper (about 1 medium)
• 1 cup diced carrots (small dice)
• 3 scallions, thinly sliced
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• 0.5 tsp dried oregano

Liquid and Finish

• 3.5 cups low-sodium chicken broth
• 0.5 cup light lager beer (optional; substitute broth if not using)
• 2 bay leaves
• 1 cup frozen peas, thawed
• 0.5 cup chopped fresh cilantro, divided (reserve some for garnish)
• 0.5 tsp kosher salt, plus more to taste
• Lime wedges, for serving (optional)

Step-by-Step Instructions

Step 1: Rinse rice and make achiote oil

Place the rice in a bowl and rinse under cold water, swishing with your fingers, until the water runs mostly clear (3–4 changes). Drain well. For achiote oil, stir 2 tsp ground achiote into 2 tbsp neutral oil. Alternatively, gently warm 2 tbsp oil with 1 tbsp annatto seeds over low heat until the oil turns deep orange, about 3 minutes. Strain out the seeds and return the oil to the pot.

Step 2: Season the chicken

In a bowl, combine chicken thighs with 1 tsp kosher salt, 0.5 tsp black pepper, 1 tsp cumin, 2 minced garlic cloves, and 1 tbsp lime juice. Toss to coat and let sit 10–15 minutes while you chop vegetables.

Step 3: Sear the chicken

Heat the achiote oil in a large heavy pot or Dutch oven over medium-high heat. Add the chicken in a single layer and sear until lightly browned, 5–7 minutes (no need to fully cook through). Transfer to a plate, leaving the flavored oil in the pot.

Step 4: Build the sofrito

Add onion, bell pepper, carrots, and scallions to the pot with a pinch of salt. Cook over medium heat, stirring, until softened and fragrant, 4–5 minutes. Stir in oregano and tomato paste; cook 60 seconds to caramelize the paste slightly.

Step 5: Toast the rice

Add the well-drained rice to the pot and stir to coat every grain in the achiote-stained oil and sofrito. Toast, stirring, until the rice looks glossy and the edges turn slightly translucent, 1–2 minutes.

Step 6: Add liquids and return chicken

Pour in the beer (if using) and scrape the bottom to release any browned bits. Add 3.5 cups broth, bay leaves, and 0.5 tsp kosher salt. Taste the liquid; it should be pleasantly seasoned. Return the seared chicken and any juices to the pot, nestling the pieces into the rice. Bring to a strong simmer over medium-high heat.

Step 7: Simmer gently, then add peas

Once simmering, reduce heat to low, cover tightly, and cook 15 minutes without lifting the lid. Working quickly, scatter the thawed peas over the surface (do not stir), cover again, and cook 5 minutes more. The chicken should read 175°F at the thickest piece and the liquid should be absorbed.

Step 8: Rest, fluff, and finish

Remove from heat and let the pot rest, covered, 10 minutes to finish steaming. Discard bay leaves. Fluff gently with a fork, folding in most of the cilantro. Taste and adjust salt. Garnish with the remaining cilantro and serve with lime wedges if desired.

Pro Tips

• Do not stir once the rice is simmering; this prevents gummy texture and keeps grains separate.
• Rinsing the rice removes surface starch for fluffier results.
• If using bone-in thighs or drumsticks, sear 8–10 minutes and extend covered cooking to 20–22 minutes, adding 0.5 cup extra broth.
• For a deeper orange hue, use the annatto-seed oil infusion method and toast the rice fully before adding liquid.
• Keep the lid tight; escaping steam can undercook the rice. If your lid is loose, lay a sheet of foil under it for a better seal.

Variations

• Classic hogao twist: Add 1 finely chopped ripe tomato with the onions for a saucier sofrito.
• Spicy aji: Stir in 1 minced jalapeño or a spoonful of aji picante with the scallions for heat.
• Veg-forward: Add 1 cup diced green beans or corn kernels; fold in with the peas during the last 5 minutes.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container up to 4 days or freeze up to 2 months. Reheat gently on the stovetop with a splash of broth (2–3 tbsp per serving) over medium heat, covered, 5–7 minutes, until hot. The chicken can be seasoned up to 24 hours in advance and chilled; bring closer to room temperature (15 minutes) before searing.

Nutrition (per serving)

Approximate: 480 calories; 27 g protein; 56 g carbohydrates; 15 g fat; 4 g fiber; 780 mg sodium. Values will vary with brands and salt level of broth.