Costa Rican Arroz con Pollo

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Prep 20 minutes
Cook 40 minutes
Total 1 hour
One of the most delicious dishes I had during my time in Costa Rica! The base flavor of this dish is the Salsa Lizano which is a tangy and rich sauce that is in many Costa Rican dishes. This dish is often served with additional Salsa Lizano, a green salad, and beans. This recipe costs about $1.30 per serving and $5.20 for the whole recipe.
Servings 4
Course Main Course
Cuisine Costa Rican
Servings4

Ingredients

  • 2 cup White Long Grain Rice
  • 1 lb Chicken Breast
  • 1 Medium Onion
  • 1 Rib Celery
  • 3 clove Garlic
  • 1 Carrot
  • 1 cup Peas
  • .5 cup Cilantro
  • 3 tbsp Ketchup
  • 3 tbsp Soy Sauce
  • 3 tbsp Salsa Lizano
  • 2 tbsp Achiote Paste
  • 2 tbsp Chicken Stock Base

Method

  1. Cook the Chicken and Rice: Bring a small pot of water to a simmer and add a large pinch of salt. Place the chicken breasts in the water and simmer for 5-10 minutes until cooked through. Remove the chicken breasts from the water and set aside to cool, reserve the cooking liquid. In a pot, cook the rice according to package directions except replace the water with the liquid the chicken cooked in adding additional water if necessary.
  2. Prepare Ingredients: While the rice is cooking, shred the chicken into small pieces. Dice the onion, celery, garlic and carrot into very small pieces and set aside. Roughly chop the cilantro and set aside. In a small bowl, mix all the ingredients for the sauce making sure any lumps of the achiote get mixed in.
  3. Combine and Cook the Ingredients; Heat a wok or a large frying pan over medium-high heat and add a small amount of oil. Once the pan is hot, add the onion, garlic, celery and carrot. Cook and stir for about 5 minutes until the onion is translucent. Add in the shredded chicken and the peas and cook for 1-2 minutes more. Add in the sauce mixture and the rice and cook and stir making sure that everything is well combined. The mixture should look farily dry as the rice will absorb most of the sauce.
  4. Finish and Serve: Just before removing from the heat add the cilantro. Tase the rice and add additional salt, chicken stock base and/or additional Salsa Lizano as desired to adjust the flavor. serve as is or with a simple green salad! Buen provecho!
  5. Meal Prep Tip: This recipe can be easily doubled and keeps well in the fridge. It can be stored up to 5 days in an airtight container and can even be frozen for up to 6 months.