July 28, 2017
Dinner, Main Dish, Poultry,
Chicken, Rice, Central/South American, Kid Pleaser, Sunday Dinner, Weeknight Meals, Stove Top, Gluten-Free, High Protein, No Eggs, Non-Dairy, Bone-in Pieces more
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"This recipe is from a soda (small diner) at the feria (farmers market) in Perez Zeledon, near where we used to live in Costa Rica. Arroz con Pollo is a Costa Rican staple, and everyone makes it their own way, even though the list of ingredients is pretty much the same. Adjust any and all ingredients to your own taste! Achiote powder or paste can be found in any hispanic grocery store, and sometimes in the hispanic food aisle of large supermarkets. Also on Amazon. Costa Rican's typically don't use cilantro, but rather culantro - but that's hard to find unless you find a hispanic farmers market. It's ok to substitute."
Place the chicken parts in a large saucepan, cover with water and add the bay leaf, onion and garlic. Salt to taste. Bring to a boil and simmer until chicken is cooked through, about 20 minutes. Let cool, then shred chicken from the bones. Set aside. Save cooking liquid.
In a heavy bottomed pot, melt the butter. Add the achiote, garlic, bell pepper and onion. Saute for 2 minutes, then add the salami(if using), the shredded chicken and the cooked rice.
Add one cup of the chicken broth, the peas and the corn. Add salt and pepper to taste.
Right before serving, mix in the chopped cilantro.
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We absolutely loved this Arroz con Pollo. The achiote powder really added a nice flavor component and we loved the addition of corn in this dish along with the peas. Served with a tomato salad with olives and cotija cheese. Awesome meal!