Recipe courtesy of Byron Gomez
Recipe courtesy of Byron Gomez
Watch how to make this recipe.
Costa Rican Arroz con Pollo
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- Level: Easy
- Total: 1 hr 5 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 362
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 24 g
- Cholesterol
- 90 mg
- Sodium
- 144 mg
Arroz con pollo is a timeless dish and this version from my native Costa Rica takes me home no matter where I am. Chicken thighs are poached until tender, then the cooking liquid is mixed with achiote for a flavorful base for simmering the rice and vegetables. Costa Rica’s famous Lizano Sauce is the classic accompaniment to the chicken and rice dish and brings sweet and spicy notes. I’m thrilled to share this recipe with the hopes that a little of the Costa Rican “pura vida,” the spirit of good living, comes through and brings a smile to your face.
- Level: Easy
- Total: 1 hr 5 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 362
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 24 g
- Cholesterol
- 90 mg
- Sodium
- 144 mg
Ingredients
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Directions
- Bring the water and a large pinch of salt to a simmer in a small pot. Place the chicken thighs in the water and simmer 15 to 20 minutes, until cooked through. Remove the chicken and set aside to cool. Reserve the cooking liquid. When cool, cut the chicken into strips and set aside.
- In a bowl, whisk together the cooking liquid, chicken base and achiote until no lumps remain. Set aside for cooking the rice.
- Place a 2.5- to 3.5-quart pot with a lid over medium heat. Drizzle in the oil. Add the rice and garlic. Cook, stirring, for 1 minute to perfume the rice; this adds flavor and helps keep the grains distinct and fluffy during cooking. Add the achiote chicken stock and turn the heat to high. Let the liquid boil and cook the rice about 5 minutes.
- Once the rice is partially cooked, add the onion, celery, carrot, bell pepper and sliced chicken. Reduce the heat to low, cover the pot and let it simmer covered. After 17 minutes, start checking to see if the rice is tender and liquid has been absorbed. It may take up to 25 minutes. When the rice is cooked, turn off the heat and let it sit for about 5 minutes to finish absorbing any liquid.
- Add the peas. Stir the rice and sprinkle with cilantro. Taste and season with salt if needed. Serve portions on plates or in bowls with Lizano Sauce on the side.
Cook’s Note
Lizano Sauce is a Costa Rican condiment that’s sweet and tangy with a touch of chile. You can find it online or in some supermarkets.
