Arroz con Pollo (Costa Rican Chicken and Rice)
Local name: Arroz con pollo
In short: One-pot chicken and rice cooked with sweet peppers, carrots, peas and cilantro, colored golden with achiote, a Costa Rican family favorite. It takes about 1 h 15 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 50 min
- Total
- 1 h 15 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 575 kcal
Arroz con pollo is a dish Costa Rican families make for birthdays, weekend lunches and gatherings, because one big pot feeds many. Chicken pieces are browned, then simmered with rice in a stock flavored with sweet pepper, onion, garlic and cilantro and tinted golden with achiote. Carrots and peas go in toward the end. The rice should come out fluffy, with each grain separate. Serve it with a green salad and fried ripe plantain.
Instructions
- Season the chicken with 1 teaspoon of the salt and the pepper.
- Heat the oil in a wide heavy pot over medium-high heat. Brown the chicken for 4 minutes per side, then set it aside on a plate.
- Lower the heat to medium. Cook the onion and both peppers for 6 minutes until soft, then stir in the garlic and achiote and cook for 1 minute.
- Add the rice and stir for 2 minutes to coat it. Pour in the hot stock, add the remaining salt, the carrots and half of the cilantro, and nestle the chicken back into the rice.
- Bring to a boil, cover tightly, reduce the heat to low and cook for 20 minutes without lifting the lid.
- Scatter the peas over the top, cover again and cook for 8 to 10 minutes, until the rice is tender, the liquid is absorbed and the chicken reaches 74°C (165°F).
- Take the pot off the heat and rest it, covered, for 10 minutes. Fluff with a fork, sprinkle with the remaining cilantro and serve with lime.
Tips
- Use a wide pot with a tight lid so the rice cooks evenly, and do not stir after covering.
- For a deeper flavor, replace 120 ml (1/2 cup) of the stock with gluten-free lager.
Questions and answers
Can I make arroz con pollo with chicken breast?
Yes. Cut boneless breast into 3 cm (1 in) chunks and add them with the stock so they do not dry out. Bone-in thighs stay juicier.
How do I keep the rice from getting mushy?
Measure the stock carefully, stir the rice only at the start and keep the lid on while it cooks. Rest the pot before opening it.
Can I make arroz con pollo ahead of time?
Yes, leftovers keep for 3 days in the fridge. Reheat covered with a splash of water over low heat or in the microwave.
How long does it take to make Arroz con Pollo (Costa Rican Chicken and Rice)?
About 1 h 15 min in total: 25 min of preparation and 50 min of cooking.
How many calories are in Arroz con Pollo (Costa Rican Chicken and Rice)?
About 575 kcal per serving, with 28 g of protein, 68 g of carbohydrates and 21 g of fat. These values are estimates.
Nutrition per serving
| Calories | 575 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 68 g |
| Fat | 21 g |
| Fiber | 4 g |
| Sugar | 5 g |
| Sodium | 1050 mg |
Estimated values, calculated from the ingredients.
