Arroz con Pollo- Costa Rican Chicken and Rice

Costa Rican Chicken and Rice

I first had Arroz con Pollo in Costa Rica- the Costa Rican version, and I was hooked. I bought achiote paste and salsa lizano on Amazon so I could make it with the authentic Costa Rican ingredients. The achiote gives the chicken its rich color and  infuses the rice with a hint of smokiness, but be careful not to get it on your hands as it stains! Be sure to chop the veggies into small bits. Add a splash of Salsa Lizano, that iconic tangy-sweet sauce Costa Rica is known for, and suddenly the dish comes alive with an amazing kick of flavor!  One bite, and it's pure vida on a plate! This recipe makes enough for 3-4 people.

1  cup shredded cooked chicken (I use rotisserie)

1 cup uncooked rice

2 cups chicken broth

1 t salt

1 medium yellow onion, finely chopped

1 stalk celery, finely chopped

1/2 red bell pepper, finely chopped

1 large carrot, finely chopped

1/2 cup frozen peas

1/2 cup frozen or fresh corn

2 garlic cloves, minced

1/4 cup cilantro, chopped

2 T vegetable oil

1.5 T achiote paste

1.5 T soy sauce

1.5 T ketchup

1.5 T salsa lizano

1. Cook the rice in chicken broth and add salt.

2. Make the sofrito by sautéing the onion, celery, carrot, and bell pepper in oil until softened.

3. Add the frozen corn, peas, and garlic, and heat, stirring for another minute.

4. Add the chicken and achiote paste, stirring the chicken and veggie mixture completely until the achiote is mixed in. The chicken will turn a yellow color.

5. Stir in the rice and cilantro and mix thoroughly.

6. Drizzle the soy sauce, ketchup, and salsa lizano on top and stir to mix thoroughly. Add more salt to taste if needed.

7. You can plate individual portions by packing in a small bowl or ramekin and turning it over on a plate or pack into a larger bowl and turn over onto a plate for serving (I use a round glass food storage container).