Arroz con Pollo Tico
A flavorful one-pot rice and chicken dish, simmered with vegetables and achiote for its characteristic yellow hue and mild, earthy flavor. A comforting and popular meal.
🧂 Ingredients
- 1.5 kg Chicken pieces(bone-in, skin-on (thighs and drumsticks recommended))
- 2 cups Rice(long-grain white rice, rinsed)
- 4 cups Chicken broth
- 1 medium Onion(chopped)
- 1 medium Bell pepper (red or green)(chopped)
- 4 cloves Garlic(minced)
- 1 tbsp Achiote powder or paste(for color and flavor)
- 2 tbsp Tomato paste
- 1 tbsp Worcestershire sauce
- 0.25 cup Cilantro(chopped, plus more for garnish)
- 0.5 cup Peas(frozen or fresh)
- 1 medium Carrots(diced)
- 2 tbsp Vegetable oil
- Salt(to taste)
- Black pepper(to taste)
👨🍳 Instructions
- 1
Season the chicken pieces generously with salt and pepper.
💡 Tip: Allow chicken to sit at room temperature for about 15 minutes before cooking. - 2
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the chicken pieces until golden brown on all sides. Remove chicken and set aside.
⏱️ 8-10 minutes💡 Tip: Don't overcrowd the pot; sear in batches if necessary. - 3
Add the chopped onion, bell pepper, and diced carrots to the pot. Sauté until softened, about 5-7 minutes.
⏱️ 7 minutes💡 Tip: Scrape up any browned bits from the bottom of the pot. - 4
Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 1 minute - 5
Add the achiote powder (or paste) and tomato paste. Stir well to combine and cook for 1-2 minutes.
⏱️ 2 minutes💡 Tip: Achiote provides color and a subtle earthy flavor. - 6
Return the seared chicken to the pot. Add the rinsed rice, chicken broth, and Worcestershire sauce. Stir everything together.
💡 Tip: Ensure the rice is well distributed. - 7
Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
⏱️ 25 minutes💡 Tip: Avoid lifting the lid during this time. - 8
Stir in the frozen peas and chopped cilantro. Cover and let stand for 5 minutes to allow peas to cook through and flavors to meld.
⏱️ 5 minutes💡 Tip: The residual heat will cook the peas. - 9
Fluff the rice with a fork. Adjust salt and pepper to taste. Garnish with extra cilantro before serving.
💡 Tip: Serve hot.
💡 Pro Tips
- ✓Using bone-in, skin-on chicken adds more flavor to the dish.
- ✓Rinsing the rice helps remove excess starch, preventing it from becoming too sticky.
- ✓Achiote is key for the authentic color and flavor; use paste for a richer taste.
- ✓Don't stir the rice too much once it's simmering, as this can make it gummy.
🔄 Variations
- Add diced potatoes along with the carrots.
- Incorporate olives and capers for a more Spanish-influenced flavor.
- Use chicken thighs only for a richer, more tender result.