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Tico arroz con pollo is a must



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Published on Friday, April 28, 2023




By Melissa Pette


Chicken rice or "arroz con pollo" is a popular dish in Costa Rica, you can have it at any "soda" anywhere. The country has some variations depending on the region. For example, I've eaten arroz con pollo with beer (as an ingredient instead of water) in Puntarenas, with jalapeño peppers in Limón and with raisins in San José.


Chichen rice is believed to have originated in Spain and was brought to Latin America by Spanish colonizers. The dish was then adapted to local ingredients and tastes, resulting in the various regional variations we see today.


The Tico rice is typically made with sofrito (a mixture of garlic, onion, bell pepper and cilantro) as a base ingredient.


Regardless of the specific ingredients, this rice is loved throughout the country for its hearty and comforting qualities, making it a beloved dish in many households and restaurants.


Here's a simple and delicious recipe for 4 to 6 people. So, let's go to the kitchen!




The ingredients are easy to find in Costa Rica:


  • One boneless and skinless chicken breast.
  • 2 cups of precooked rice.
  • 2 cups chicken broth.
  • 1 large white onion, chopped.
  • 1 large red sweet pepper, chopped.
  • 2 garlic cloves, minced.
  • A can of sweet corn.
  • A can of chopped carrots.
  • A can of peas.
  • 1 teaspoon paprika.
  • 1 teaspoon dried thyme.
  • Salt and pepper to taste.
  • 2 tablespoons vegetable or sunflower oil.
  • Chopped fresh cilantro for garnish.


First, heat the oil in a large skillet over medium heat. Season the chicken with salt and pepper and add them to the skillet. 


Cook until golden brown on both sides, about 5 to 7 minutes per side. 


Remove the chicken from the skillet and set it aside on a plate.


In the same skillet, add the chopped onion, sweet red pepper and minced garlic. Sauté until the onion is translucent and the garlic is fragrant about 2 or 3 minutes.


Add the precooked rice to the skillet and stir until it's coated in the oil and onions. Add the paprika, dried thyme, sweet corn, chopped carrots, peas and a pinch of salt and pepper. Stir to combine.


Add the chicken broth to the skillet and stir to combine. Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid. 


Let the rice simmer for 18 to 20 minutes, or until the rice is fully cooked and the liquid has been absorbed.


Once the rice is cooked, place the chicken cut into small pieces on top of the rice and cover the skillet again. 


Let it cook for an additional 5 to 7 minutes until the chicken is fully cooked and heated through. Stir the rice and chicken gently so that all the ingredients combine.


Garnish with chopped fresh cilantro, serve hot and grab your cold beer mug. Enjoy!


Have a Pura Vida weekend!


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Find more amazing step-by-step recipes on the AM Costa Rica Food & Good Eating website. You are invited to share your favorite recipes with a horizontal photo of the dish by emailing food@amcostarica.com.






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