Arroz Con Pollo
User Reviews
3.5
6 reviews
Good
-
Prep Time
45 mins
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Cook Time
2 hrs
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Total Time
2 hrs 45 mins
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Servings
8 people
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Course
Main Course
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Cuisine
South American, Costa Rican
Arroz Con Pollo
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Arroz con pollo is a traditional Latin American recipe with rice, chicken and vegetables that are cooked together and which owes its color to annatto.
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Ingredients
- 3 cups long rice
- 3 thighs chicken , boneless
- 1 onion , finely chopped
- 2 red bell peppers , diced
- 1 talk celery , diced
- 1 carrot , diced
- 3 scallions , diced
- 1 tomato , peeled, seeded and diced
- 4 cloves garlic , pressed
- 1 cup corn
- ½ cup peas (fresh or frozen)
- 2 tablespoons annatto oil (achiote oil)
- salt
- pepper
- ½ bunch parsley , finely chopped
- ½ bunch cilantro , finely chopped
- 3 tablespoons olive oil
Instructions
- Place chicken in a large pot and cover with 6 cups (1,5l) of cold water. Bring to a boil.
- Add 1 red bell pepper, half the celery, the onion, 1 garlic clove, salt and pepper.
- Cook over medium heat for 1 hour to 1½ hour.
- Remove the chicken and cut it into strips. Set aside.
- Drain chicken broth and set aside.
- In a large pan, heat olive oil over medium heat.
- Sauté carrot for 3 minutes.
- Then add the second red bell pepper, and cook for another 3 minutes.
- Add the remaining celery, the scallions, tomato and finally the garlic. Cook for an additional 5 minutes.
- Stir in achiote oil. Season with salt and pepper and mix well.
- Add uncooked rice and stir for 2 minutes at medium heat.
- Pour the reserved chicken broth over and cook over high heat until the water evaporates.
- Reduce heat to low and carefully add the reserved chicken strips, corn and peas.
- Cover the pan and cook the rice for another 15 minutes.
- Mix everything gently with a fork. Finally add the cilantro and parsley.
Genuine Reviews
User Reviews
Overall Rating
3.5
6 reviews
Good
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