🇨🇷 Costa Rican Cuisine

Arroz con Pollo Tico

Costa Rican Chicken Rice

Prep Time 15 min

Servings 6

Difficulty Medium

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.

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.