July 09, 2017
Dinner, Main Dish, Poultry,
Rice, Vegetables, Central/South American, Entertaining, Sunday Dinner, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Make it from scratch more
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"Costa Rica's slant on arroz con pollo is among the more popular variations of the dish. Regular ingredients for Costa Rican arroz con pollo will vary based on the region in which one is dining, but there are some similarities to be found throughout the country."
In a large Dutch oven (or similar) pot, add the ingredients for the chicken stock, bring to a boil, then simmer for 1 1/2 hours.
When ready, take the chicken out and shred with the help of 2 forks, cover and set aside.
Strain stock through a fine mesh strainer into another large container discarding the solids and keep the broth - it will be used to make the rice.
In a medium pot, add all of the rice ingredients, bring to boil, cover, reduce heat to low and simmer for 25 min’s or so. Then open the lid and fluff the rice.
In a small pan, add the chicken stock/water and chopped carrot. Bring to a boil, and then simmer for 10 minutes or until the carrots are soft. Add the corn, stir and then drain. Set aside.
In the same Dutch oven you used for the chicken stock, add the butter and olive oil until sizzling, then add the red pepper, onion and garlic cloves, sauté for 3 minutes.
Add the softened vegetables (carrots/corn) and the shredded chicken. Then add the curry, cumin, paprika, and Lizano sauce.
Then add the rice, little by little, gently mixing ingredients with rice with a big spoon, taste and add salt or seasoning as necessary.
Serve with a green salad, tortilla chips, or French fries. Enjoy!
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