Arroz con Pollo a la Tica
Created by JostLori on November 16, 2013
- Servings: 5
- Prep Time: 10m
- Cook Time: 25m
- Recipe #11186
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!
Nutritional Facts
- Serving Size: 1 (505.1 g)
- Calories 661.8
- Total Fat - 22.4 g
- Saturated Fat - 3.5 g
- Cholesterol - 151.3 mg
- Sodium - 861.4 mg
- Total Carbohydrate - 92.7 g
- Dietary Fiber - 3.7 g
- Sugars - 5.7 g
- Protein - 19.9 g
- Calcium - 57.1 mg
- Iron - 6.6 mg
- Vitamin C - 40.8 mg
- Thiamin - 0.5 mg