Arroz con Pollo del Mercado de Perez
July 28, 2017
"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."
- OPTIONAL: 12 ounces salami, cut in thin strips (or bacon or ham)
- Serving Size: 1 (634.9 g)
- Calories 662.4
- Total Fat - 16.7 g
- Saturated Fat - 6.4 g
- Cholesterol - 222.3 mg
- Sodium - 516.5 mg
- Total Carbohydrate - 71.7 g
- Dietary Fiber - 4 g
- Sugars - 4.8 g
- Protein - 51.9 g
- Calcium - 70 mg
- Iron - 5.9 mg
- Vitamin C - 32.8 mg
- Thiamin - 0.6 mg
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.
Typically, the rice is served in a beautiful dome shape with a ladle. If you don't have a big ladle, put the finished rice into an individual round serving sized bowl, then invert the bowl onto the serving plate.
Normally, this is served on a big plate along with "Ensalada Russa (beet and potato salad) and patacones (fried plantain or yucca patties).
Tips & Variations
No special items needed.