Arroz con pollo is one of the most popular and traditional Costa Rican dishes, It is the official dish in any social event for example at birthday parties. Maybe because it is so simple to make and you can make it in advance so it is conveniently ready when your guest arrive.
There are countless ways to prepare arroz con pollo, each family has its own version, some easier or more complex than others, but they all use pretty much the same ingredients, which results in a very similar taste between all recipes.
I have a couple of versions that I like to use, this version, although a little longer, makes the rice less dry and full of flavours. It is very important not to mix too much the rice, that will result in a very mushy rice.
The traditional way to serve it is with refried beans, potato chips and salad.
Please, try the recipe and tell me what you think.
Arroz con Pollo
2 bone-in chicken breast (you mean boneless?)
1 tbsp oregano
1 tsp salt
In a medium-size pot, add all the ingredients and enough water to cover the chicken. Cook for 20 minutes and set aside.
1/4 cup diced onion
1/4 cup diced red bell pepper
1/3 cup diced celery
1/4 cup chopped cilantro
3 cups chopped mix vegetables (carrot, peas, green beans, corn)
2 cups of rice (use 95% or higher, for super fluffy rice use arroz precocido, see picture below)
1 tsp achiote paste
1 1/2 tsp salt
1/2 tsp pepper or more if desired
3 1/2 cup chicken broth.
In the rice cooker or a large pot, over medium heat, add some olive oil and cook all the vegetables for 5 minutes. Add the rice and keep cooking for another few minutes, stirring constantly. Add the chicken broth from the chicken that you cooked before, cover and cook until the rice is cooked. If using a regular pot, reduce the heat to low and check after 20 minutes to see if the rice is cooked or not, I may take a little longer, so just cover and keep cooking until done.
1/4 cup diced onion
1/4 cup diced red pepper
4 garlic cloves minced
1/2 cup diced tomato
2 tsp achiote paste
1/2 tsp salt
1/2 tsp pepper
3 cups diced cooked chicken
2/3 cup chicken broth
1/3 cup chopped cilantro
1/3 cup diced green onion
While the rice is cooking, shred the cooked chicken and heat up a pan over medium heat. Add some olive oil and the first 7 ingredients, cook until the onion is translucent, add the chicken, stir and keep cooking for a few more minutes, add the chicken broth and cook for 5 more minutes and set aside.
Once the rice is cooked and using a fork, fluff the rice, then add the chicken, cilantro and green onion, stir well and make sure to not overmixed, which can make the rice sticky.
Serve with a side of refried beans and potato chips.
Hi I'm Meli and I love food, I love cooking, I love eating, I love traveling and I love Costa Rica. I want to share a little bit of my culture through my food