3.5 from 2 votes
arroz con pollo
Arroz Con Pollo
Prep Time
45 mins
Cook Time
2 hrs
Total Time
2 hrs 45 mins
 
Arroz con pollo is a traditional Latin American recipe with rice, chicken and vegetables that are cooked together and which owes its color to annatto.
Course: Main Course
Cuisine: Costa Rican, Latin American
Servings: 8 people
Author: Vera Abitbol
Ingredients
  • 3 cups long rice
  • 3 thighs chicken , boneless
  • 1 onion , finely chopped
  • 2 red bell peppers , diced
  • 1 stalk celery , diced
  • 1 carrot , diced
  • 3 scallions , diced
  • 1 tomato , peeled, seeded and diced
  • 4 cloves garlic , pressed
  • 1 cup corn
  • ½ cup peas (fresh or frozen)
  • 2 tablespoons annatto oil (achiote oil)
  • Salt
  • Pepper
  • ½ bunch parsley , finely chopped
  • ½ bunch cilantro , finely chopped
  • 3 tablespoons olive oil
Instructions
  1. Place chicken in a large pot and cover with 6 cups of cold water. Bring to a boil.

  2. Add 1 red bell pepper, half the celery, the onion, 1 garlic clove, salt and pepper.

  3. Cook over medium heat for 1 hour to 1½ hour.
  4. Remove the chicken and cut it into strips. Set aside.

  5. Drain chicken broth and set aside.

  6. In a large pan, heat olive oil over medium heat.

  7. Sauté carrot for 3 minutes.

  8. Then add the second red bell pepper, and cook for another 3 minutes.

  9. Add the remaining celery, the scallions, tomato and finally the garlic. Cook for an additional 5 minutes.

  10. Stir in achiote oil. Season with salt and pepper and mix well.

  11. Add uncooked rice and stir for 2 minutes at medium heat.
  12. Pour the reserved chicken broth over and cook over high heat until the water evaporates.

  13. Reduce heat to low and carefully add the reserved chicken strips, corn and peas.

  14. Cover the pan and cook the rice for another 15 minutes.
  15. Mix everything gently with a fork. Finally add the cilantro and parsley.