Arroz Con Pollo Costa Rican Style Recipes

ARROZ CON POLLO (COSTA RICAN STYLE)

Arroz Con Pollo (Costa Rican Style) image

This is a delicious rice with chicken, base on my mom's recipe but my way. It is perfect to use in parties, family reunions, they will love it!! I have put all ingredients in order acording to how we will be using them, to make it easy, since it's done with different steps on the ingredients. Definitivately for those who love to spend some time in the kitchen and make something delicioso!

Provided by Chef Kat.

Categories White Rice

Time 2h30m

Yield 6-10 serving(s)

Number Of Ingredients 29

Ingredients

2 boneless chicken breasts
1 tomatoes
1 onion
1/2 red bell pepper
1 celery rib
6 garlic cloves
1 bouquet garni
8 -10 peppercorns
1/2 teaspoon salt
1 carrot, peeled and cut in 1/2
2 cups uncooked rice
3 cups chicken stock
1 tablespoon olive oil
1/2 teaspoon achiote paste
1/2 teaspoon salt
1 large carrot
1 lb green beans
2 cups chicken stock
2 cups water
1 cup sweet corn
1 tablespoon olive oil
1 tablespoon butter
1/2 red bell pepper
1/2 onion
1 minced garlic clove
1/4 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon curry
1 tablespoon Worcestershire sauce

Steps:

In a large pot with 2 litters of water on medium high; add the chicken breast, tomato cut in 1/4s, onion cut in 1/4s, bell pepper, celery, garlic, bouquet Garni, pepper corns, salt and the peeled carrot. Bring to a boil until the chicken is soft enough to be shredded.
When ready, take the chicken out shredded with the help of 2 forks, cover and set aside.
Strain stock through a fine mesh strainer into another large container discarding the solids and keep it! we will use it to make our rice.
Let's work on the rice now, put all ingredients into a rice cooker.
The olive oil, achiote paste, salt and the 3 cups of chicken stock. Remember to use the one from the chicken you just did!
Stir the mixture and try to make sure the rice is evenly spread out. Press the "cook" button. You'll have delicious golden rice in about 45 minutes, depending on your rice cooker. When the rice cooker finishes and switches to "keep warm", wait 10 minutes. Then open the lid and fluff the rice.
Mean while we are going to work on the veggies.
Let's cut the carrot in brunoise and the green beans in rondelle. Add them into a medium pot with 2 cups of the chicken stock left and 2 cups of water let it boil until they are soft. Let's say till they are al dente, add the corn stir and drain. Set aside.
Now that we have all the ingredients ready, let's put it all together.
In a clean large non-stick pot in medium high temperature, add the olive oil, melt the butter and add the bell pepper, the onion and garlic finely chopped, sauté for 3 minutes, add the veggies we have soften and have ready, sauté 2 more minutes, let's get the shredded chicken and add it to it, add the cumin, paprika, curry and Worcestershire sauce.
Get all ingredients combine then add the rice little by little, gently mix ingredients with rice by using a big spoon until it is uniform rice, veggies and chicken. Try and add salt if necessary.
Serve with a green salad or some french fries. Enjoy.

Nutrition Facts : Calories 529.9, Fat 14.3, SaturatedFat 4, Cholesterol 42, Sodium 779.8, Carbohydrate 77.9, Fiber 6.1, Sugar 9.1, Protein 22.8

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