Don’t force it – if it’s sticking, that means it’s not ready yet. Only flip it once and make sure to wait until the chicken releases itself from the pan. Cook the chicken on each side, seasoning well with salt and pepper. Get the skillet nice and hot on medium high heat and add about 1 tablespoon extra virgin olive oil. You will want the chicken breasts to be somewhat thin (no more than about an inch thick), so you may need to cut them or pound them out. Normally chicken breasts are used for this recipe, but dark meat is delicious too if you prefer that.Īn easy way to get flavorful, browned meat is to pan fry it. Ingredients ListĢ cups chicken breast, shredded (about 1 large or 2 small chicken breasts)ġ tablespoon Achiote paste (see notes above)Ģ tablespoons fresh cilantro – If you don’t have this or don’t like the taste of cilantro, you can skip it.įirst, you will want to prepare your chicken. Salsa Lizano is an important staple to have in your kitchen if you are preparing Costa Rican food. Some grocery stores have it outside Costa Rica and you can get it on Amazon too. Salsa Lizano: This is Costa Rica’s signature sauce that is used in flavoring all kinds of things, especially beans. Amazon also usually has the one we use here in Costa Rica – get this one if you can because it’s a little easier to use. This is one option for a product from Mexico. You can find achiote paste in Latin American grocery stores and sometimes in regular grocery stores too. Sometimes the final achiote product you buy in stores has salt, other times it doesn’t, so be sure to check. To make achiote paste, the seeds are ground and combined with some thickeners, like oil or corn flour. Achiote are reddish-orange seeds of the annatto tree, which grows in Central and South America. Achiote: Anyone who has seen arroz con pollo has noticed its signature orange color. Ingredients NotesĪ couple of important notes on the ingredients:ġ. It’s in Spanish but easy to follow along with. If you’d like to make this recipe the traditional (long) way, here’s a link to a great video. If you buy the broth, get something that is good quality since a lot of the rice’s flavor will come from that.
We usually have some stored in the freezer. You can use your own homemade broth that you have on hand or just buy some premade to make it really easy. All you do is cook the rice separately in broth, then combine it with the sautéed vegetables and chicken. Even better, it takes only 30-40 minutes to prepare.
Our method, described below, is also commonly used and will result in a delicious dish. We think doing it this way also makes it more likely that you’ll under- or overcook the rice, since you add the broth in at the very beginning with everything else. This method takes longer because you have to make the broth the same day (about an extra 1.5 hours). Traditionally, the broth is cooked from scratch using the chicken breast, then added to the rice and vegetables and all cooked together. There are many ways to prepare arroz con pollo. Below we’ll share our easy recipe for making Costa Rica’s famous arroz con pollo. The dish itself is simple, but hearty and delicious. It is popular at events and holidays too, and we’ve been served it at several birthday parties. This dish, which translates to “rice with chicken,” is on just about every menu in local restaurants. In this post, we’ll teach you about another mainstay of traditional food, arroz con pollo.
#Achiote paste how to#
In a recent post, we shared how to make a staple of Costa Rican cuisine: homemade beans.
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