Arroz con Pollo Costarricense (Rice with Chicken)

  • Total time - 40 minutes
  • Active preparation - 40 minutes
  • Note - Time assumes using already cooked/baked chicken and cooked rice, or their simultaneous preparation.
  • Servings: 6
  • Country: Costa Rica
A rich plate of Arroz con Pollo with orange-colored rice with shredded chicken, peas, and carrots.

The easiest way to prepare Arroz con Pollo is to cook the rice with chicken broth and achiote, and cook/bake the chicken separately, shred it, and then mix everything with sautéed vegetables. This ensures the chicken is not dry and the rice is not sticky.

Achiote (Annatto) is important for color. If you don't have achiote paste/oil, you can use ground paprika and a pinch of turmeric, but the taste won't be completely authentic. Salsa Lizano adds the typical sweet-spicy flavor.

Ingredients

I. Rice and Chicken Meat

  • 4 cups (uncooked) White rice (long grain)
  • 7 cups (or as needed to cook the rice) Chicken broth
  • 500 g Chicken breasts or thighs, cooked and shredded
  • 2 Tbsp (for color) Achiote/Annatto paste or oil

II. Soffrito and Sauce

  • 3 Tbsp Vegetable oil
  • 1 pc (medium) Onion (yellow/white), finely chopped
  • 1 pc Red bell pepper, finely chopped
  • 3 cloves Garlic, minced
  • 3 Tbsp Salsa Lizano (Costa Rican sauce, optional but recommended)
  • 2 Tbsp Soy sauce
  • 1 Tbsp Ketchup (optional, for sweetness/color)

III. Vegetables and Herbs

  • 0.5 cups Carrots, grated or finely chopped
  • 1 cup Peas and corn (frozen mix)
  • 0.5 cups Cilantro, chopped
  • 1 to taste Salt and black pepper

Instructions

Step 1: Prepare Rice and Chicken

Cook the rice according to package directions, but use chicken broth instead of water. Before cooking the rice, stir achiote/annatto paste (or oil) into the broth so the rice gets an orange color. Cook until the liquid is absorbed.

Cook or bake the chicken meat. Once cool, shred it into small pieces.

Step 2: Prepare the Soffrito

Heat the vegetable oil in a large pan (ideally a Wok or deep skillet). Add onion, bell pepper, and garlic. Sauté for 5-7 minutes until the vegetables soften.

Add the grated carrots, peas, and corn to the sautéed vegetables. Heat briefly.

Step 3: Combine and Season

Add the shredded chicken, Salsa Lizano, soy sauce, and ketchup (if using). Mix well so the chicken is coated in the sauce and heated through.

Step 4: Finish and Serve

Add the cooked achiote rice to the pan with the chicken and vegetables. Mix everything thoroughly but gently so all the flavors combine and the rice is evenly colored. Do not cook for too long, just heat through.

Finally, stir in the chopped cilantro and season with salt and pepper to taste.

Arroz con Pollo is served with side dishes such as a simple green salad, french fries, or potato salad, and with extra Salsa Lizano on the side.