Arroz con Pollo (Costa Rican Rice with Chicken)

Name: Arroz con Pollo (Costa Rican Rice with Chicken)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 2 chicken breasts; 2 tablespoons vegetable oil; 1 medium onion; 2 celery stalks; 1 red bell pepper; 4 cloves garlic; 3 cups long grain white rice; 2-3 tablespoons achiote paste; 3 tablespoons salsa lizano; 1 ½ teaspoons table salt; 4 cup chicken broth; 3 cups frozen mixed vegetables; ½ bunch cilantro; Lays potato chips

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5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
8 servings
Calories
380 kcal
Course
Dinner
Cuisine
Costa Rican

Arroz con Pollo (Costa Rican Rice with Chicken)

Felix Long

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Arroz con Pollo is a beloved traditional dish from Latin America that combines juicy chicken pieces with flavorful rice! This recipe is perfect for a busy weeknight or a relaxed Sunday afternoon, offering an easy full meal that will leave you more than satisfied!

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Ingredients

Servings

2 chicken breasts (can use 1 rotisserie chicken, shredded)
2 tablespoons vegetable oil
1 medium onion chopped
2 celery stalks finely diced
1 red bell pepper finely diced
4 cloves garlic minced
3 cups long grain white rice
2-3 tablespoons achiote paste
3 tablespoons salsa lizano
1 ½ teaspoons table salt
4 cup chicken broth stock, or water
3 cups frozen mixed vegetables
½ bunch cilantro chopped + extra for serving
Lays potato chips for serving

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Instructions

Add the chicken breasts to a large pot and cover with 1 inch of water. Bring to a boil over medium-high heat and cook for 15 to 20 minutes until cooked through. Remove the cooked chicken breasts from the pot and shred. If using a rotisserie chicken, simply shred the meat and set it aside.
In a large pot or dutch oven, heat the oil over medium-high heat. Add the chopped onion, diced celery, diced bell pepper, and minced garlic. Sauté for 5-7 minutes until softened and fragrant. This forms the sofrito, a flavor base for the dish.
Add the rice, achiote paste, salsa lizano, and salt, stirring everything together and ensuring the rice is evenly distributed.
Add the shredded chicken, chicken broth, frozen mixed vegetables, and chopped cilantro to the sofrito, mixing well to combine.
Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot with a tight-fitting lid and let it simmer for 20 to 25 minutes until the rice is tender and has absorbed most of the liquid. If necessary, add more broth or water during cooking to ensure the rice cooks evenly.
To serve, scoop a portion into a rounded cup or bowl then invert onto a plate to make a rounded mound for the most authentic presentation. Sprinkle with additional chopped cilantro and serve with thin Lays potato chips (not ruffled potato chips). It's common to see this dish served with either potato chips or french fries, but we like to crumble the potato chips and eat them with each bite of arroz con pollo for a little extra crunch and saltiness.

Notes

Salsa Lizano Substitute: Salsa Lizano is a special Costa Rican condiment that is available online or you can substitute with 1 tablespoon of Worcestershire sauce, 1 tablespoon of ketchup, and 1 tablespoon of honey. The taste isn’t quite the same, but it’s the best approximation.
Salsa Lizano is a special Costa Rican condiment that is available online or you can substitute with 1 tablespoon of Worcestershire sauce, 1 tablespoon of ketchup, and 1 tablespoon of honey. The taste isn’t quite the same, but it’s the best approximation.
Storage & Make Ahead
Make Ahead: Make the entire dish ahead of time and store in the fridge or freezer according to the instructions below.
Store: Store any leftover Arroz con Pollo in an airtight container in the refrigerator. It will keep well for up to 3-4 days. Reheat gently to avoid drying out the rice, adding a splash of water or broth to maintain moisture if needed.
Freeze: Place the cooled Arroz con Pollo in freezer-safe containers or bags. It will keep for up to 2-3 months. When ready to eat, thaw overnight in the refrigerator and reheat as needed.
Make Ahead: Make the entire dish ahead of time and store in the fridge or freezer according to the instructions below.
Store: Store any leftover Arroz con Pollo in an airtight container in the refrigerator. It will keep well for up to 3-4 days. Reheat gently to avoid drying out the rice, adding a splash of water or broth to maintain moisture if needed.
Freeze: Place the cooled Arroz con Pollo in freezer-safe containers or bags. It will keep for up to 2-3 months. When ready to eat, thaw overnight in the refrigerator and reheat as needed.
This recipe is on page 204 of my cookbook, House of Nash Eats Everyday!

Nutrition Information

Show Details

Calories 380kcal (19%) Carbohydrates 68g (23%) Protein 20g (40%) Fat 3g (5%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 0.01g Cholesterol 38mg (13%) Sodium 960mg (40%) Potassium 515mg (15%) Fiber 4g (16%) Sugar 2g (4%) Vitamin A 3964IU (79%) Vitamin C 28mg (31%) Calcium 52mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 380 kcal

% Daily Value*

Calories	380kcal	19%
Carbohydrates	68g	23%
Protein	20g	40%
Fat	3g	5%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Trans Fat	0.01g	1%
Cholesterol	38mg	13%
Sodium	960mg	40%
Potassium	515mg	11%
Fiber	4g	16%
Sugar	2g	4%
Vitamin A	3964IU	79%
Vitamin C	28mg	31%
Calcium	52mg	5%
Iron	2mg	11%