Costa Rican Chicken and Rice

Arroz con pollo tico, affectionately nicknamed “arroz con siempre” (rice with always) by Costa Ricans, is an essential dish at every celebration, party, and menu in the country.

It’s made with an aromatic sofrito of cilantro, bell pepper, celery, onion, and garlic, and seasoned with achiote, Salsa Lizano, and Worcestershire sauce, achieving the characteristic Tico flavor.

Costa Rican Chicken and Rice

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• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6 servings
• Category: Main Course
• Cuisine: Costa Rican

Print Recipe

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Ingredients

• 800 g of chicken, in pieces (about 1.75 lb)
• 3 cups of rice
• 6 cups of chicken broth
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 stalk of celery, chopped
• 3 cloves of garlic, chopped
• Fresh cilantro, chopped, to taste
• 1 teaspoon of achiote (annatto)
• 2 tablespoons of Salsa Lizano
• 1 tablespoon of Worcestershire sauce
• 1 tablespoon of ketchup (optional)
• 1 cup of peas and carrots, cooked (optional)
• Salt and pepper, to taste
• Oil for browning and sautéing

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Preparation

1. Cook the chicken, season the chicken with salt and pepper and brown it in a large pot with a bit of oil. Remove and set aside.
2. Make the sofrito, in the same pot, sauté the onion, bell pepper, celery, and garlic until soft.
3. Add the achiote, stir in the achiote until it dissolves and colors the sofrito.
4. Add the chicken, return the browned chicken to the pot.
5. Add the rice, stir in the raw rice, mixing with the sofrito and chicken.
6. Season, add the Salsa Lizano, Worcestershire sauce, and ketchup, mixing well.
7. Cook, add the hot chicken broth, cover, and cook over low heat for 20 minutes, until the rice is cooked.
8. Finish, add the peas, carrots, and fresh cilantro, mixing gently.
9. Serve, serve hot, as a main dish.

Tips for getting it right

• Cooking the rice in chicken broth instead of water boosts the dish’s final flavor.
• Achiote is key to achieving the authentic color and flavor of arroz con pollo tico.
• Browning the chicken well before returning it to the pot adds more flavor to the dish.
• The combination of Salsa Lizano, Worcestershire sauce, and ketchup is the base of this recipe’s distinctive flavor.

Traditional variations

• Some families add raisins or olives for an extra touch of flavor.
• It’s also made with chopped chorizo or ham, depending on the family recipe.

How to serve

Arroz con pollo tico is served hot, as a main dish, at celebrations and family gatherings.

Costa Ricans affectionately call it “arroz con siempre,” since it’s present at practically every party in the country.

Recommended sides

• Russian salad
• Fried ripe plantain

Did you know?

Ticos nicknamed this dish “arroz con siempre” (rice with always) because it’s literally present at every celebration and party in the country.

Achiote gives arroz con pollo tico that authentic color and flavor that sets it apart from other Latin American versions.