Arroz con Pollo (Costa Rican Rice with Chicken)
Arroz con Pollo is a beloved traditional dish from Latin America that combines juicy chicken pieces with flavorful rice! This recipe is perfect for a busy weeknight or a relaxed Sunday afternoon, offering an easy full meal that will leave you more than satisfied!
Servings: 8 servings
Ingredients
- 2 chicken breasts (can use 1 rotisserie chicken, shredded)
- 2 tablespoons vegetable oil
- 1 medium onion chopped
- 2 celery stalks finely diced
- 1 red bell pepper finely diced
- 4 cloves garlic minced
- 3 cups long grain white rice
- 2-3 tablespoons achiote paste
- 3 tablespoons Salsa Lizano
- 1 ½ teaspoons table salt
- 4 cup chicken broth stock, or water
- 3 cups frozen mixed vegetables
- ½ bunch cilantro chopped + extra for serving
- Lays potato chips for serving
Instructions
- Add the chicken breasts to a large pot and cover with 1 inch of water. Bring to a boil over medium-high heat and cook for 15 to 20 minutes until cooked through. Remove the cooked chicken breasts from the pot and shred. If using a rotisserie chicken, simply shred the meat and set it aside.2 chicken breasts
- In a large pot or dutch oven, heat the oil over medium-high heat. Add the chopped onion, diced celery, diced bell pepper, and minced garlic. Sauté for 5-7 minutes until softened and fragrant. This forms the sofrito, a flavor base for the dish.2 tablespoons vegetable oil, 2 celery stalks, 1 medium onion, 4 cloves garlic, 1 red bell pepper
- Add the rice, achiote paste, salsa lizano, and salt, stirring everything together and ensuring the rice is evenly distributed.3 cups long grain white rice, 2-3 tablespoons achiote paste, 1 ½ teaspoons table salt, 3 tablespoons Salsa Lizano
- Add the shredded chicken, chicken broth, frozen mixed vegetables, and chopped cilantro to the sofrito, mixing well to combine.4 cup chicken broth, 3 cups frozen mixed vegetables, ½ bunch cilantro
- Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot with a tight-fitting lid and let it simmer for 20 to 25 minutes until the rice is tender and has absorbed most of the liquid. If necessary, add more broth or water during cooking to ensure the rice cooks evenly.
- To serve, scoop a portion into a rounded cup or bowl then invert onto a plate to make a rounded mound for the most authentic presentation. Sprinkle with additional chopped cilantro and serve with thin Lays potato chips (not ruffled potato chips). It's common to see this dish served with either potato chips or french fries, but we like to crumble the potato chips and eat them with each bite of arroz con pollo for a little extra crunch and saltiness.Lays potato chips
Notes
Salsa Lizano Substitute: Salsa Lizano is a special Costa Rican condiment that is available online or you can substitute with 1 tablespoon of Worcestershire sauce, 1 tablespoon of ketchup, and 1 tablespoon of honey. The taste isn’t quite the same, but it’s the best approximation.
Storage & Make Ahead
- Make Ahead: Make the entire dish ahead of time and store in the fridge or freezer according to the instructions below.
- Store: Store any leftover Arroz con Pollo in an airtight container in the refrigerator. It will keep well for up to 3-4 days. Reheat gently to avoid drying out the rice, adding a splash of water or broth to maintain moisture if needed.
- Freeze: Place the cooled Arroz con Pollo in freezer-safe containers or bags. It will keep for up to 2-3 months. When ready to eat, thaw overnight in the refrigerator and reheat as needed.
- This recipe is on page 204 of my cookbook, House of Nash Eats Everyday!
Nutrition
Calories: 380kcal | Carbohydrates: 68g | Protein: 20g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 38mg | Sodium: 960mg | Potassium: 515mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3964IU | Vitamin C: 28mg | Calcium: 52mg | Iron: 2mg
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