Lunches
Arroz con Pollo (Costa Rican Chicken and Rice)
Ingredients
- - 600 g (1 1/3 lb) bone-in chicken thighs
- - 500 g (2 1/2 cups) long-grain rice
- - 1 onion, chopped
- - 1 red bell pepper, diced
- - 2 carrots, diced
- - 80 g (1/2 cup) frozen peas
- - 3 cloves garlic, minced
- - 2 tbsp achiote (annatto) oil or paste
- - 2 tbsp Salsa Lizano
- - 750 ml (3 cups) chicken stock
- - 2 tbsp vegetable oil
- - Salt and pepper, to taste
Method
- Season the chicken with salt and pepper, then brown in the oil in a large pot; remove and set aside.
- In the same pot, sauté the onion, bell pepper, carrot and garlic until softened, about 5 minutes.
- Stir in the achiote oil and Salsa Lizano, then return the chicken to the pot.
- Pour in the stock, bring to a simmer, cover and cook for 25 minutes until the chicken is cooked through.
- Remove the chicken, shred the meat off the bone, and discard the bones.
- Stir the rice into the pot, adding the shredded chicken back in along with the peas, cover, and simmer over low heat for 20-25 minutes until the rice is tender and the liquid is absorbed.
Introduction: Arroz con Pollo is a comforting one-pot dish of rice cooked together with shredded chicken, vegetables
and a mild achiote-tinted sauce, a common Sunday family lunch across Costa Rica reflecting the wider
Latin American tradition of the dish, prepared with a distinctly Costa Rican vegetable mix and seasoning
base.
Cultural Background: Arroz con Pollo is a comforting one-pot dish of rice cooked together with shredded chicken, vegetables
and a mild achiote-tinted sauce, a common Sunday family lunch across Costa Rica reflecting the wider
Latin American tradition of the dish, prepared with a distinctly Costa Rican vegetable mix and seasoning
base.
Tips: Achiote oil gives the rice its characteristic golden-orange colour without adding significant flavour of its own. Let the pot rest, covered, for 5 minutes off the heat before fluffing, allowing the rice to finish steaming evenly.
Variations: Add sliced green olives or capers for a briny contrast. Use bone-in chicken breast in place of thighs for a leaner version.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently in a covered pan with a splash of water or stock, or in the microwave until piping hot.
Nutrition: Approx. 540 kcal, 30g protein, 16g fat, 66g carbohydrate per serving.
FAQs
Q: What gives Arroz con Pollo its colour?
A: Achiote (annatto) oil or paste is used to tint the rice a warm golden-orange, a common technique across Latin American rice dishes.
Q: Can I use boneless chicken?
A: Yes, boneless chicken thighs work well too, though bone-in pieces add extra flavour to the simmering stock.