Description
Costa Rican Arroz con Pollo is a comforting one-pot dish made with tender shredded chicken, fluffy seasoned rice, colorful vegetables, and traditional Costa Rican flavors. Finished with fresh cilantro and crispy potato chips, this hearty meal is vibrant, savory, and deeply satisfying.
Ingredients
2 chicken breasts, or 1 rotisserie chicken shredded
2 tablespoons vegetable oil
1 medium onion, chopped
2 celery stalks, finely diced
1 red bell pepper, finely diced
4 garlic cloves, minced
3 cups long grain white rice
2 to 3 tablespoons achiote paste
3 tablespoons Salsa Lizano
1½ teaspoons salt
4 cups chicken broth, stock, or water
3 cups frozen mixed vegetables
½ bunch fresh cilantro, chopped
Thin potato chips, for serving
Instructions
- Place the chicken breasts in a large pot and cover with water by about 1 inch. Bring to a boil over medium-high heat and cook for 15 to 20 minutes until fully cooked. Shred the chicken using two forks. If using rotisserie chicken, shred and set aside.
- Heat the vegetable oil in a large Dutch oven or deep skillet over medium-high heat.
- Add the onion, celery, bell pepper, and garlic. Cook for 5 to 7 minutes until softened and fragrant.
- Stir in the rice, achiote paste, Salsa Lizano, and salt until the rice is evenly coated.
- Add the shredded chicken, chicken broth, frozen vegetables, and chopped cilantro. Stir well to combine.
- Bring the mixture to a gentle boil, then reduce the heat to low and cover tightly with a lid.
- Simmer for 20 to 25 minutes until the rice is tender and most of the liquid is absorbed.
- If needed, add a small splash of broth or water during cooking to keep the rice moist.
- Fluff the arroz con pollo gently with a fork before serving.
- Garnish with extra cilantro and serve with thin potato chips on the side or crumbled on top.
Notes
Add peas, corn, or diced carrots for more color and texture.
Include diced jalapeños or hot sauce for extra spice.
Brown rice can be used for a heartier variation, but it requires longer cooking time.
Stir in a little butter before serving for added richness.
Store leftovers in the refrigerator for up to 4 days.
Reheat with a splash of broth or water to keep the rice moist.
Freeze portions for up to 2 months and thaw overnight before reheating.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Costa Rican
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 880 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 4 g
- Protein: 31 g
- Cholesterol: 68 mg
