Arroz con Pollo Tico

Name: Arroz con Pollo Tico
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Costa Rican
Ingredients: 1kg chicken thighs, bone-in skinless; 3 cups long-grain rice; 4 cups chicken broth; 1 tbsp annatto paste; 2 tbsp Lizano sauce; 1 onion, diced; 1 red bell pepper, diced; 3 cloves garlic, minced; 1 cup frozen peas and diced carrots; 1 tsp cumin; 2 tbsp vegetable oil; Salt, pepper; Cilantro for garnish

Arroz con Pollo (ah-ROHS kohn POH-yoh)

Costa Rican Chicken Rice

⏱ Prep Time 15 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 478 kcal

A vibrant one-pot chicken and rice dish colored with annatto and Lizano sauce, studded with peas, carrots, and bell peppers — a Tico weeknight staple.

Nutrition & Info

Protein 30.0g

Carbs 58.0g

Fat 14.0g

Protein Carbs Fat

Dietary

gluten-free dairy-free nut-free

Equipment Needed

large heavy pot with lid cutting board

Presentation Guide

Vessel: large platter

Garnishes: cilantro, lime wedges

Accompaniments: Russian salad, fried plantains

Ingredients

1kg chicken thighs, bone-in skinless
3 cups long-grain rice
4 cups chicken broth
1 tbsp annatto paste
2 tbsp Lizano sauce
1 onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 cup frozen peas and diced carrots
1 tsp cumin
2 tbsp vegetable oil
Salt, pepper
Cilantro for garnish

Instructions

1
Season chicken with salt, pepper, cumin. Brown in a pot with oil on all sides. Remove and set aside.
2
Saute onion, garlic, bell pepper until softened. Stir in annatto paste to coat.
3
Add rice, stir 1 min. Pour in broth and Lizano sauce. Nestle chicken on top.
4
Bring to a boil, cover tightly, reduce to low heat. Cook 25 min undisturbed.
5
Add peas and carrots on top, cover and cook 5 min more. Fluff rice, garnish with cilantro.

💡

Did You Know?

Tico arroz con pollo is always served with a side salad and Lizano sauce, distinguishing it from other Latin American versions.

Chef's Notes

Equipment Tips

large heavy pot with lid
cutting board

Garnishing

cilantro, lime wedges

Accompaniments

Russian salad, fried plantains

The Story Behind Arroz con Pollo Tico

Arroz con pollo is a pan-Latin dish, but the Tico version stands apart through its use of Lizano sauce and annatto, giving it a distinctive tangy-sweet flavor and deep golden color. It arrived with Spanish colonizers who adapted paella traditions to Central American ingredients. In Costa Rica, it became the go-to weeknight comfort meal and party dish.

🕐 Traditionally enjoyed lunch or dinner 📜 Origins: Spanish colonial era

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