Abuela Morabia’s Arroz Con Pollo: A Taste of Venezuela

January 23, 2025 - by ultimaterecipe10

Cooking is more than just preparing food; it’s a way to share our heritage and tell a story about where we come from. For Abuela Morabia, her story is steeped in the rich culinary traditions of Venezuela. Her Arroz con Pollo is a savory, colorful dish that brings together bold flavors, fresh ingredients, and lots of love. It’s the perfect meal to bring families together and create lasting memories.

This recipe highlights the vibrant spices and natural ingredients that Venezuelan cuisine is known for. Sweet peppers and annatto provide a pop of color, while turmeric and oregano lend their warm, earthy notes to the dish. The combination of tender chicken, flavorful vegetables, and perfectly cooked rice creates a hearty, comforting meal that’s sure to become a family favorite.

Whether you’re an experienced cook or just starting, this recipe is approachable and rewarding. Plus, it’s versatile! You can pair it with a simple side salad, fried plantains, or even a slice of crusty bread for a complete meal. Gather your loved ones, head into the kitchen, and enjoy this delicious slice of Venezuelan culture!

Ingredients

5 mini sweet peppers (chopped)
1 large onion (diced)
1 tbsp minced garlic
1 tbsp ground garlic
1 red bell pepper (chopped)
3 sprigs of green onion (chopped)
6 sprigs of cilantro (chopped)
2 chicken breasts (cubed, Sanderson Farms recommended)
¼ cup sweet peas
¼ cup corn kernels
1 tbsp ground annatto
1 tbsp ground turmeric
1 tbsp oregano leaves
4 tbsp soy sauce
1 tbsp salt
2 cups rice
4 cups water
3 tbsp olive oil

Directions

Prepare the base: Chop the sweet peppers, onion, and bell pepper into small pieces. Sauté these with 2 tbsp of olive oil and minced garlic over medium heat until fragrant and soft.
Marinate the chicken: Cube the chicken breasts and season them with salt, 2 tbsp of soy sauce, garlic powder, and oregano. Let them marinate for a few minutes.
Cook the chicken: Add the seasoned chicken to the pan with the sautéed vegetables. Cook until the chicken is tender. Mix in the green onion and cilantro, cook for another minute, and set aside.
Prepare the rice: In a separate pot, combine the remaining soy sauce and minced garlic. Add the rice and sauté for 2 minutes. Pour in 4 cups of water and salt. Bring to a boil, stir, and cover. Reduce heat to low.
Combine the flavors: After 5 minutes of cooking, add the cooked chicken mixture to the rice. When the rice becomes soft and fluffy, fold in the sweet peas and corn kernels. Turn off the heat and let the pot sit, covered, for 10 minutes.
Serve and enjoy: Fluff the rice, serve hot, and enjoy this traditional Venezuelan delight!

Ensure poultry is fully cooked by checking that the internal temperature reaches 165°F using a calibrated thermometer.

Shop This Recipe

Find fresh, quality ingredients for this recipe at your local grocery store or online. Using fresh produce and high-quality chicken ensures the best flavor for your Arroz con Pollo!

Enjoy a taste of Venezuela with every bite of Abuela Morabia’s Arroz con Pollo!