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.