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Costa Rican Arroz Con Pollo

Here's how you make Costa Rican Arroz Con Pollo
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  • Servings: 9
  • Prep: 20m
  • Cook: 2.15h
    • The following recipe serves 9 people.

Ingredients

The ingredients are:
  • FOR CHICKEN STOCK
  • 8 cups water
  • 1/2 pound chicken breasts (2 breasts, I used 4, as they were frozen together. And make no bones about it, I really used skinless, boneless chicken breasts – YES you can do this and still make a good chicken broth!)
  • 1 tomato, whole (cut in 1/4’s)
  • 1 yellow onion (cut in 1/4’s)
  • 3 ounces red bell pepper (1/2 red bell pepper)
  • 1 celery rib
  • 1 carrot, peeled and cut in 1/2
  • 6 garlic cloves, smashed (I used 8!)
  • 8 to 10 peppercorns
  • 1/2 teaspoon salt
  • 1/2 teaspoon thyme
  • 1 bay leaf
  • FOR RICE
  • 3 cups chicken stock
  • 400 grams dry rice (dry, 2 cups)
  • 1 tablespoon olive oil
  • 1/2 teaspoon achiote paste
  • 1/2 teaspoon salt
  • FOR CARROTS
  • 2 cups chicken stock (or water)
  • 1 carrot, chopped fine (large carrot)
  • 1 cup whole kernel corn (sweet corn)
  • TO PUT IT ALL TOGETHER
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 3 ounces red bell pepper (1/2 pepper, chopped)
  • 4 ounces yellow, chopped fine (1/2 onion)
  • 4 to 6 garlic clove, minced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon curry
  • 1 tablespoon Lizano sauce (or Worcestershire). If using worcestershire, I wouldn't add the full measure of 1 tblsp. at once, I'd add it a bit at a time because it may overpower the dish.
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: 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.

  • Step 2: When ready, take the chicken out and shred with the help of 2 forks, cover and set aside.

  • Step 3: 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.

  • TO MAKE THE RICE

  • Step 4: 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.

  • TO MAKE THE CARROTS

  • Step 5: 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.

  • Step 6: 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.

  • Step 7: Add the softened vegetables (carrots/corn) and the shredded chicken. Then add the curry, cumin, paprika, and Lizano sauce.

  • Step 8: Then add the rice, little by little, gently mixing ingredients with rice with a big spoon, taste and add salt or seasoning as necessary.

  • Step 9: Serve with a green salad, tortilla chips, or French fries. Enjoy!

We hope you enjoy this recipe!

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