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Home arrow Food
Arroz Con Pollo
Rice with Chicken

A delicious Costa Rican Version using fresh chicken breast. Arroz Con Pollo

Ingredients:

For the Chicken:

1 lb chicken parts (drumsticks, thighs, wings, and breast halves)

2 tablespoon vegetable oil

2 cloves garlic

1 rib celery

Salt, pepper, oregano, and cumin to taste

For the Rice:

1 lb uncooked long grain rice, rinsed and dry

2 tablespoon lard or vegetable oil

2 carrots, cut in fine slices

1 teaspoon annatto

Salt to taste

1 (15 oz.) can petit pois, drained

For the Sauce:

½ cup onions, finely chopped

½ cup red bell pepper, finely chopped

1 ripe tomato

2 tablespoon cilantro, finely chopped

2 teaspoons Salsa Lizano

1 (15 oz.) can tomato paste


Directions

The Chicken

Heat vegetable oil in a saucepan over medium high. Add chicken, salt, pepper, garlic, oregano, cumin, and celery. Turning occasionally until chicken is golden brown evenly.

Debone chicken. Skin chicken (optional.)

The Rice

Heat lard or vegetable oil in a medium heavy saucepan over medium heat. Add rice stirring often until rice is slightly brown. Add carrots, annatto, and salt. Add 1 ¼ quart water. Bring mix to a boil over medium high heat. Cover saucepan and simmer until rice is tender. Turn off heat and leave rice in saucepan covered for 10 minutes.

The Sauce:

Sauté onions, red bell peppers, tomato, cilantro, Lizano sauce, and salt in a saucepan over medium heat. Add tomato paste and stir until sauce is ready.

Combine chicken and sauce in a saucepan over low heat for 2 minutes. Stir in rice and petit pois. Cover and cook for 5 minutes.

Serve with ketchup.