Authentic Arroz con Pollo Costa Rica Recipe: One-Pot Comfort Food

Looking for the ultimate arroz con pollo Costa Rica recipe? This authentic, easy-to-make version uses simple ingredients and bold flavors like achiote, Salsa Lizano, and fresh cilantro. Perfect for weeknights or gatherings. A taste of Costa Rica in one delicious pot!

Have you ever tasted a dish so warm, so full of flavor, that it just sticks with you? That’s how I felt the first time I had arroz con pollo in Costa Rica. It wasn’t fancy. In fact, it was a simple meal, shared at a little family-run spot during a rainy afternoon in San José. But oh, the way the rice soaked up the flavors, the way the chicken practically melted into the grains, unforgettable.

Arroz con pollo Costa Rica style is a dish that brings people together. It’s vibrant, hearty, and surprisingly easy to make at home. Whether you’ve visited the country or are simply craving something cozy and satisfying, this recipe brings a taste of Costa Rica straight to your kitchen.

There are many versions of arroz con pollo across Latin America. If you’re curious, give our arroz con pollo Peruano a try, it uses cilantro as a base and has its own unique personality.

Main Ingredients for Arroz Con Pollo Costa Rica (Essential & Authentic)

Here’s what you’ll need to make a truly authentic arroz con pollo Costa Rica dish. These ingredients are the heart and soul of the recipe.

• 4 cups long-grain or Jasmine white rice
  Light and fluffy, this is the perfect rice to absorb all the delicious flavors.
• 32 oz chicken stock or water
  Chicken stock gives it a richer flavor, but water works in a pinch.
• 3 tablespoons achiote
  This gives the rice that signature golden-orange hue and a hint of earthy flavor.
• 1 ½ teaspoons salt
  Essential for seasoning the rice as it cooks.
• 2 tablespoons vegetable oil
  Used for sautéing the base aromatics.
• ¼ cup fresh cilantro (with stems)
  Adds freshness and a pop of herbal flavor at the end.
• ½ medium red bell pepper, finely chopped
  Brings color and sweetness to the dish.
• 1 small white or yellow onion, finely chopped
  A foundational aromatic for building flavor.
• 2 garlic cloves, pressed or finely minced
  Gives that irresistible garlicky goodness.
• 2 cups shredded chicken (rotisserie works beautifully)
  Tender and juicy chicken makes this dish hearty and satisfying.
• 3 tablespoons ketchup
  Adds a gentle sweetness and a hint of tang.
• 3 tablespoons soy sauce
  Deepens the umami profile and balances the dish.
• 3 tablespoons Salsa Lizano
  This Costa Rican staple adds a slightly tangy, slightly sweet depth of flavor.
• 1 (15 oz) can mixed vegetables, drained
  Adds texture and color. Think peas, carrots, and corn.

Additional Ingredients & Substitutes

Want to add your own twist or work with what’s in your pantry? Here are a few smart swaps and extras you can toss in:

• Celery
  Optional, but finely chopped celery adds a light crunch and subtle flavor.
• Annatto oil (instead of achiote paste)
  If you can’t find achiote, annatto oil works as a great substitute and still gives that signature color.
• Fresh peas or green beans
  If canned mixed vegetables aren’t your thing, feel free to use frozen or fresh veggies.
• Worcestershire sauce
  In a pinch, this can stand in for Salsa Lizano. Just add a dash of vinegar to mimic that tangy touch.
• Cooked turkey or pork
  Got leftovers from another meal? Shred them up and use them instead of chicken!

Remember, cooking should feel fun, not stressful. You can still make a delicious arroz con pollo Costa Rica style meal even if you’re missing one or two items.

Expert Tips for Perfect Arroz Con Pollo Costa Rica

Over the years, I’ve made this dish more times than I can count. Here are a few tips I’ve picked up that really take it to the next level:

• Use day-old rice if prepping ahead
  If you want to avoid mushy rice, slightly dry or leftover rice works wonders. Just warm it slightly before mixing in.
• Sauté aromatics until fragrant
  Don’t rush this step. Let the onions, peppers, and garlic cook slowly until everything smells incredible.
• Rotisserie chicken is your friend
  It saves time and gives you juicy, flavorful shredded meat without all the work.
• Add Salsa Lizano at the end
  This keeps its signature tangy flavor bright and present. If you cook it too long, it fades into the background.
• Don’t skip the cilantro
  Even if you’re not a huge cilantro fan, just a little adds a fresh, herbaceous lift that balances the richness of the rice and chicken.
• Taste as you go
  Add more soy sauce, ketchup, or Lizano depending on your taste. Costa Rican food isn’t overly spicy, but it’s flavorful, trust your taste buds!
• Let it rest before serving
  Just 5–10 minutes allows all the flavors to mingle and settle. Kind of like how a soup tastes better the next day!

If you’re into cozy, chicken-forward dishes, check out our Puerto Rican chicken soup recipe, it’s soul-soothing and packed with island flavor.

Step-by-Step Instructions

Here’s how to bring this arroz con pollo Costa Rica to life in your own kitchen:

1. Cook the rice: In a large pot, combine the rice, chicken stock, achiote, and salt. Bring to a boil, then reduce heat and simmer until the rice is fully cooked and fluffy. Set it aside.
2. Sauté the aromatics: In a large skillet or Dutch oven, heat the oil over medium heat. Add the chopped onion, garlic, bell pepper, and celery (if using). Cook until everything is soft and fragrant.
3. Add the chicken and seasonings: Stir in the shredded chicken, ketchup, soy sauce, and Salsa Lizano. Let it all simmer for 5 minutes so the flavors start to meld.
4. Fold in the rice and vegetables: Gently add the cooked rice and the drained mixed vegetables. Stir just until everything is combined and evenly heated.
5. Finish with cilantro and serve: Stir in the chopped cilantro, give it one final taste for seasoning, and serve warm!

Looking for a more hands-off version? Try our slow cooker arroz con pollo, same bold flavors with even less effort.

Additional Guide: Variations & Techniques

Arroz con pollo Costa Rica style is incredibly versatile. Here are a few ways you can switch things up:

• Spicy version: Add a dash of hot sauce or a few red pepper flakes for heat. Costa Rican dishes aren’t traditionally spicy, but hey, it’s your kitchen!
• Add olives or capers: For a bit of salty, briny flavor, a Latin-Caribbean twist.
• Make it vegetarian: Skip the chicken and use extra veggies or chickpeas. Swap chicken stock for veggie broth.
• Use a rice cooker: If you want to simplify things, cook the rice in a rice cooker with achiote and salt. Then fold it into the sautéed mixture.
• Serve with fried plantains: Traditional and delicious! A side of sweet maduros turns this into a full-on Costa Rican feast.

Craving a fusion twist? Our Tex-Mex chicken and rice recipe packs bold southwest flavor and a cheesy finish.

Frequently Asked Questions About Arroz Con Pollo Costa Rica

Conclusion

So there you have it, my go-to recipe for arroz con pollo Costa Rica style. It’s one of those meals that hits the sweet spot between easy and impressive. Whether you’re feeding your family on a busy weeknight or cooking for friends on the weekend, this dish never fails to deliver comfort and joy.

I hope you give this recipe a try and make it your own. After all, food is about connection, and there’s nothing more comforting than a big bowl of chicken and rice made with love.

If you love a bit of texture in your chicken and rice dishes, you might also enjoy our crispy chicken rice bowl, it’s got a totally different vibe but just as satisfying.

Let me know in the comments how it turned out, and don’t forget to share your own tips!

Arroz con Pollo Costa Rica

This vibrant and flavorful one-pot dish brings the heart of Costa Rica to your table with achiote-seasoned rice, chicken, and veggies.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Costa Rican

Servings 6 plates

Calories 510 kcal

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

• 4 cups long-grain white rice
• 32 oz chicken stock or water
• 3 tablespoons achiote
• 1 ½ teaspoons salt
• 2 tablespoons vegetable oil
• ¼ cup cilantro roughly chopped with stems
• ½ red bell pepper cored, seeded, and finely chopped
• 1 celery stalk finely chopped
• 1 white or yellow onion finely chopped
• 2 cloves garlic pressed
• 2 cups shredded chicken deboned
• 3 tablespoons ketchup
• 3 tablespoons soy sauce

Instructions

 

• In a large pot, heat vegetable oil over medium heat. Add onion, bell pepper, celery, and garlic. Sauté until fragrant and soft.
• Stir in the achiote and salt until the vegetables are evenly coated and vibrant in color.
• Add rice and mix to toast it lightly with the achiote-seasoned veggies for a couple of minutes.
• Pour in chicken stock and bring to a gentle boil. Once boiling, reduce heat to low and cover.
• Simmer for about 15–20 minutes or until rice is cooked and liquid is absorbed.
• Gently fold in shredded chicken, ketchup, and soy sauce. Cook for another 5 minutes to heat through.
• Finish by folding in the fresh chopped cilantro just before serving. Fluff the rice with a fork and enjoy!

Notes

You can use leftover rotisserie chicken to make this recipe even quicker and easier.

Keyword arroz con pollo costa rica

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