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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Arroz con Pollo, Costa Rican Style Chicken and Rice Recipe

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This recipe for Arroz con Pollo, Costa Rican Style Chicken and Rice is from Cooking on the Hook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• *1-2 chicken breasts or 3-6 chicken thighs (either bone-in or boneless works)
• **4 bouillon cubes (enough for 4 cups of water)
• 4.5 cups of water

• Ό cup vegetable oil
• ½ cup diced carrots
• ½ cup diced onions
• ½ cup diced celery
• ½ cup diced red bell pepper
• ½ cup chopped cilantro
• 3 cloves garlic, smashed and finely chopped
• 2 cups white rice
• 1 T butter

• 2 T vegetable oil (for the shredded chicken)
• 1 t paprika
• 1 t cumin
• 1 T Worcestershire sauce
• 1 T Soy Sauce
• 1/2 cup frozen peas (unless you are lucky enough to have fresh)

• ***Lizano Salsa if you can find it
Directions:
Directions:
• Bring 4.5 cups of water to a boil in a large saucepan
• Add the bouillon cubes and chicken
• Reduce heat and cook over medium heat until the chicken is just done.
• Remove the chicken to cool and reserve the stock

• In a separate pot, large enough for the cooked rice and chicken, heat Ό cup of oil
• Add the next six ingredients and sautι over medium-high heat for 3 minutes
• Add the rice and butter. Continue cooking stirring constantly to prevent sticking until the rice begins to turn a golden color
• Add the reserved chicken broth, plus/minus enough water to make a total of 4 cups of liquid
• Stir well to loosen any bits from the bottom of the pan (you are going to use the empty pan, so set it aside)
• Reduce heat to a simmer, cover the pan, and cook 15 minutes

• While the rice is cooking, shred the chicken (use two forks and pull apart)

• Warm 2 T oil in the broth pot over medium heat
• Add the shredded chicken and the next 5 ingredients
• Stir well
• Heat until warm, cover the pan, and turn off the heat.

• Your rice is probably ready. Add the chicken mixture and stir well.
• Turn off the heat, cover the pot, and let it stand for 10 minutes.

• Serve with plantains and black beans for an authentic Costa Rican meal
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
*In Costa Rica, the lesser amount of chicken would be used, and likely dark meat.

**I like Knorr’s Bouillon Cubes. They make 2 cups of broth each.

***Lizano is the number one condiment in Costa Rica. Not having it would be like not having Ketchup for French fries. You can find it on-line. There really isn’t a substitute that I have found.

 

 

 

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