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Costa Rican Arroz con Pollo

Name: Costa Rican Arroz con Pollo
Total time: 50 min
Yield: Serves 4
Cuisine: Costa Rica
Ingredients: 2 cups Rice; 2 Chicken Breast; 1 Carrot; 80g Green peas; 1/2 Red bell pepper; 1 Onion; 2 cloves Garlic; 1 tsp Achiote paste; 1 tbsp Worcestershire sauce; 2 tsp Chicken bouillon; 2 tbsp Vegetable Oil; A pinch Salt; A pinch Cilantro

Rice

⏱ 50 min

👥 Serves 4

Difficulty ⭐

Shredded chicken and vegetables cooked with rice — the yellow rice Costa Rican celebrations can't do without.

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📖 The Story Behind This Dish

Costa Rican arroz con pollo cooks boiled, shredded chicken with carrots, peas, bell pepper, and more together with rice, tinted yellow with achiote. It shows up at nearly every birthday, baptism, and party, and serving it with potato chips and salad is the Costa Rican way.

🌆 Where it's eaten: At a Costa Rican birthday party, a big tray heaped with yellow rice is set out and served onto paper plates with potato chips.

🥕 Ingredients (serves 4)

Rice 2 cups
Chicken Breast 2
Carrot 1
Green peas 80g
Red bell pepper 1/2
Onion 1
Garlic 2 cloves
Achiote paste 1 tsp
Worcestershire sauce 1 tbsp
Chicken bouillon 2 tsp
Vegetable Oil 2 tbsp
Salt A pinch
Cilantro A pinch

👩‍🍳 Instructions

Boil the chicken in salted water and shred finely. Reserve the cooking liquid.
Heat oil in a pot and sauté the chopped onion, garlic, bell pepper, and diced carrot.
Add the rice and achiote paste and stir-fry; when the rice is colored, add 400ml cooking liquid and the stock powder.
When it boils, add the chicken, peas, and Worcestershire sauce, cover, and cook on low for 20 minutes.
Turn off the heat, let stand 10 minutes, and mix in cilantro.

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