Costa Rican
⭐ Highly Rated
35 minmedium
Costa RicanLunch
Recipe Story
origins & traditionsThis beloved Costa Rican dish combines tender chicken pieces with perfectly seasoned rice, colorful bell peppers, carrots, and peas in one pot. The rice absorbs all the savory flavors from the chicken and vegetables while cooking, creating a harmonious blend of textures and tastes. Popular throughout Costa Rica for everyday meals and special gatherings, this recipe showcases the country's love for simple, wholesome ingredients transformed into something truly delicious. The dish is traditionally cooked slowly to allow the flavors to meld together, resulting in moist chicken and fluffy rice with a slight golden color from the spices. Often served with a side of black beans, fried plantains, or a simple salad, Arroz con Pollo Tico represents the heart of Costa Rican home cooking and brings comfort to those who enjoy it.
Instructions
step by step0/11 done
Season chicken thighs with salt, black pepper, cumin, and paprika. Let sit for 10 minutes.
Heat olive oil in a large dutch oven over medium-high heat. Add chicken pieces skin-side down and brown for 4-5 minutes per side. Remove and set aside.
In the same pot, add diced onions and cook until softened, about 3 minutes. Add minced garlic and cook for 1 minute until fragrant.
Stir in diced bell peppers and carrots. Cook for 5 minutes until slightly tender.
Add white rice and stir to coat with the oil and vegetables for 2 minutes.
Pour in chicken broth, add bay leaves, oregano, and cilantro. Stir well and bring to a boil.
Return chicken pieces to the pot, nestling them into the rice mixture. Reduce heat to low.
Cover tightly and simmer for 25-30 minutes until rice is tender and chicken is cooked through.
Add frozen peas in the last 5 minutes of cooking.
Remove from heat and let rest covered for 5 minutes. Fluff rice with a fork.
Garnish with fresh cilantro and serve hot with lime wedges on the side.
Arroz con Pollo Tico
4.0 (101)
A comforting Costa Rican one-pot chicken and rice dish with vegetables, seasoned with herbs and spices, creating a flavorful and satisfying meal that brings the whole family together.
medium
1h 5m
6 servings
Ingredients
0 of 16 checked
Main Ingredients
- 900 grams chicken-thigh, skin-on, bone-in, cut into pieces
- 2 1/2 cups rice-white, long grain, rinsed
Vegetables
- 2 pieces bell-peppers, diced (mixed colors)
- 2 pieces carrots, peeled and diced
- 1 pieces onions, medium, diced
- 1 cups peas, frozen
Seasonings
- 4 cloves garlic, minced
- 4 tablespoons cilantro, fresh, chopped
- 1 1/2 teaspoons cumin, ground
- 1 teaspoons paprika
- 1 teaspoons oregano, dried
- 2 pieces bay-leaves
- 1 1/2 teaspoons salt, or to taste
- 3/4 teaspoons black-pepper, freshly ground
Cooking Base
- 3 tablespoons olive-oil
Garnish
- 2 pieces lime, cut into wedges
Chef Tips
expert advice•For extra flavor, use homemade chicken broth.
•You can substitute chicken thighs with chicken breast, but thighs remain more tender.
•Add a pinch of saffron or turmeric for a deeper golden color.
•If the rice seems too dry during cooking, add a splash more broth.
•For a spicier version, include diced jalapeños with the vegetables.
•This dish tastes even better the next day as flavors continue to develop.
•Some Costa Rican cooks add a tablespoon of tomato paste for extra depth.
•You can also stir in frozen corn along with the peas.
•Traditionally, some families add diced potatoes for a heartier meal.
