Ingredients
- 250 grams cooked chicken (shredded, 2 cups)
- 1 carrot, small dice (medium carrot)
- 1/2 cup green beans, cut in 1/2 inch pieces
- 1 yellow onion, small dice (small onion)
- 3 ounces red bell pepper (1/2 pepper, small dice)
- 5 tablespoons olive oil (divided)
- 6 cups cooked rice (white rice, cold)
- 5 tablespoons Lizano sauce
- 2 tablespoons soy sauce
- 1 teaspoon achiote powder
- Salt & pepper
- 1/2 cup cilantro, finely chopped
- 1/4 cup parsley, finely chopped
How to Make
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Step 1: Cook carrot and green beans in salted water until tender, drain and set aside.
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Step 2: In a wok-type pan, saute onion and red pepper in 2 tbsp olive oil until pepper is tender and onion is translucent. Set aside in small bowl.
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Step 3: Heat remaining 3 tbsp oil in the wok until hot, then add the cooked rice, stir-frying for several minutes.
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Step 4: Add the onion/pepper mixture and mix well to incorporate.
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Step 5: Add the Lizano sauce, soy sauce and achiote powder. Mix well to incorporate.
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Step 6: Add chicken and mix well to incorporate.
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Step 7: Add salt and pepper to taste then remove from heat.
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Step 8: Add cilantro and parsley.
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Step 9: To serve in a typical manner, fill a serving-sized bowl with the Arroz con Pollo, tamp down, then unmold it onto the dinner plate. Served with a side salad and fried plantains. Here in Costa Rica, it would be served with french fries - a carbohydrate overload!
We hope you enjoy this recipe!
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