Arroz Con Pollo Costa Rican Style Food

ARROZ CON POLLO

Steps:

• Place chicken in a large pot and cover with 6 cups (1,5l) of cold water. Bring to a boil.
• Add 1 red bell pepper, half the celery, the onion, 1 garlic clove, salt and pepper.
• Cook over medium heat for 1 hour to 1½ hour.
• Remove the chicken and cut it into strips. Set aside.
• Drain chicken broth and set aside.
• In a large pan, heat olive oil over medium heat.
• Sauté carrot for 3 minutes.
• Then add the second red bell pepper, and cook for another 3 minutes.
• Add the remaining celery, the scallions, tomato and finally the garlic. Cook for an additional 5 minutes.
• Stir in achiote oil. Season with salt and pepper and mix well.
• Add uncooked rice and stir for 2 minutes at medium heat.
• Pour the reserved chicken broth over and cook over high heat until the water evaporates.
• Reduce heat to low and carefully add the reserved chicken strips, corn and peas.
• Cover the pan and cook the rice for another 15 minutes.
• Mix everything gently with a fork. Finally add the cilantro and parsley.

ARROZ CON POLLO (COSTA RICAN STYLE)

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.

ARROZ CON POLLO

Steps:

• Preheat the oven to 400 degrees F.
• Put the chicken in an ovensafe baking dish. Drizzle with 2 tablespoons of the olive oil and sprinkle with salt and pepper. Use tongs to turn the chicken and evenly coat. Bake for 15 minutes until browned but not cooked all the way through (it will finish cooking with the rice).
• Meanwhile, add the remaining tablespoon olive oil to a large saucepan over medium-high heat. Add the rice and stir to coat.
• Toast the rice, stirring occasionally, until it is lightly golden, about 2 minutes. Stir in the onion and garlic and continue cooking until the rice is just lightly browned and the vegetables are starting to soften, about 2 minutes more. Make sure the garlic does not brown.
• Add the tomato sauce, cumin, garlic powder, onion powder, bouillon and 3 cups water. Stir to combine. Bring to a gentle boil, then reduce to a simmer and add the chicken to the rice in an even layer, skin-side up and not overlapping. Cover and cook until the rice is tender and the chicken is cooked through, about 20 minutes.

ARROZ CON POLLO (RICE WITH CHICKEN)

Steps:

• Preheat the oven to 350 degrees F.
• Heat the olive oil in a large Dutch oven over medium-high heat. Sprinkle the chicken with salt and pepper. Add 3 drumsticks and 3 thighs to the Dutch oven and cook until browned on both sides, 7 to 8 minutes. Remove the chicken pieces with a slotted spoon and set aside. Repeat with the remaining drumsticks and thighs.
• Add the onions and peppers to the pot and cook until the onions are translucent, 2 to 3 minutes. Add the garlic and saute for about 1 minute. Add the paprika, cumin, saffron and bay leaves, stirring until incorporated. Next, add the diced tomatoes, chicken broth, beer, rice and 1 teaspoon salt; mix well. Bring to a boil, then lower to a simmer.
• Return the chicken pieces to the pot, cover, and transfer to the oven for 20 minutes. Remove the pot from the oven, add the peas and pimientos, then cover and return to the oven until the rice is completely tender, another 5 to 10 minutes.

ARROZ CON POLLO A LA TICA

Steps:

• Cook carrot and green beans in salted water until tender, drain and set aside.
• In a wok-type pan, saute onion and red pepper in 2 tbsp olive oil until pepper is tender and onion is translucent. Set aside in small bowl.
• Heat remaining 3 tbsp oil in the wok until hot, then add the cooked rice, stir-frying for several minutes.
• Add the onion/pepper mixture and mix well to incorporate.
• Add the Lizano sauce, soy sauce and achiote powder. Mix well to incorporate.
• Add chicken and mix well to incorporate.
• Add salt and pepper to taste then remove from heat.
• Add cilantro and parsley.
• To serve in a typical manner, fill a serving-sized bowl with the Arroz con Pollo, tamp down, then unmold it onto the dinner plate. Served with a side salad and fried plantains. Here in Costa Rica, it would be served with french fries - a carbohydrate overload!