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.
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.
