Costa RicanDinner

Recipe Story

origins & traditions

Gallo Pinto con Pollo is a beloved Costa Rican comfort dish that elevates the classic gallo pinto breakfast staple into a satisfying dinner. This one-pot wonder combines day-old rice and black beans with tender sautéed chicken, aromatic vegetables, and the distinctive flavor of Salsa Lizano. The dish gets its name from the speckled appearance resembling a painted rooster. Each bite delivers a perfect balance of savory beans, fluffy rice, and well-seasoned chicken, all brought together with fresh cilantro and a hint of cumin. This recipe showcases the simplicity and bold flavors that define Costa Rican home cooking, where humble ingredients are transformed into something truly special through proper technique and seasoning.

Instructions

step by step

0/14 done

Cook the rice according to package directions and let it cool completely, preferably using day-old rice for best texture.
Drain and rinse the black beans, setting aside.
Season the chicken pieces with salt, black pepper, cumin, and paprika. Set aside for 10 minutes.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add the seasoned chicken and cook for 6-7 minutes until golden brown and cooked through. Remove and set aside.
In the same pan, add a bit more oil if needed. Sauté the diced onions and bell peppers for 4-5 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add the black beans to the pan and stir well, cooking for 2-3 minutes.
Add the cooled rice to the pan, breaking up any clumps. Stir-fry everything together for 5-6 minutes.
Return the cooked chicken to the pan and mix well.
Add Worcestershire sauce and stir to combine all ingredients evenly.
Season with additional salt and black pepper to taste.
Remove from heat and stir in fresh chopped cilantro.
Serve hot, garnished with extra cilantro and lime wedges on the side.

Gallo Pinto con Pollo

4.1 (27)

Traditional Costa Rican rice and beans stir-fried with chicken, bell peppers, and cilantro. A hearty one-pot meal that brings together protein and perfectly seasoned staples for an authentic Tico dinner experience.

medium

55 min

6 servings

Ingredients

0 of 14 checked

Main Ingredients

2 1/2 cups rice-white, cooked and cooled, preferably day-old
2 cups black-beans, drained and rinsed
500 grams chicken-breast, diced into bite-sized pieces

Vegetables

1 pieces bell-peppers, diced
1 pieces onions, diced

Aromatics

4 cloves garlic, minced

Herbs & Seasonings

4 tablespoons cilantro, chopped
1 teaspoons cumin, ground
2 teaspoons worcestershire
1 1/2 teaspoons salt
1/2 teaspoons black-pepper, ground
1/2 teaspoons paprika

Cooking Fats

3 tablespoons vegetable-oil

Garnish

2 pieces lime, cut into wedges (optional)

Chef Tips

expert advice

•For the most authentic flavor, use Salsa Lizano if available, which can be found in Latin markets or substituted with Worcestershire sauce.

•Day-old rice is crucial for the proper texture - freshly cooked rice will become mushy.

•You can prepare the rice a day ahead and refrigerate it.

•For a vegetarian version, simply omit the chicken and add extra vegetables like diced zucchini or mushrooms.

•The dish tastes even better the next day as the flavors meld together.

•Add a fried egg on top for a traditional Costa Rican breakfast twist.

•For extra heat, include some diced jalapeños or a few drops of hot sauce.

•This recipe is highly adaptable - feel free to add diced tomatoes, corn, or carrots based on what you have available.

Costa Rican

⭐ Highly Rated

35 minmedium