Chicken and Rice

Introduction

Chicken and Rice is one of the most iconic dishes in Latin American cuisine and a favorite choice for family gatherings, celebrations, and weekend lunches. This traditional version features vibrant yellow rice colored with annatto, fresh cilantro, vegetables, and shredded chicken mixed throughout the dish.

Unlike recipes that serve chicken pieces separately, this style incorporates shredded chicken directly into the rice, creating a balanced combination of flavors and textures in every bite.

Chicken and Rice

Preparación

20 mins

Cocción

50 mins

Tiempo Total

1 hr 10 mins

 

Menu: Main Course

Cocina: International

Calorías: 580 kcal

Ingredients

• 1 kg bone-in chicken breast or chicken thighs
• 500 g long-grain rice (2½ cups)
• 1 liter chicken broth (4 cups)
• 150 g chopped white onion (1 medium onion)
• 100 g chopped red bell pepper (1 small pepper)
• 100 g diced carrot (1 medium carrot)
• 100 g green peas (¾ cup)
• 40 g fresh cilantro (1½ packed cups)
• 15 g minced garlic (3 cloves)
• 60 ml vegetable oil (4 tablespoons)
• 5 g ground annatto (1 teaspoon)
• 5 g ground cumin (1 teaspoon)
• 8 g salt (1½ teaspoons)
• 2 g ground black pepper (½ teaspoon)

Preparation

1. Place the chicken in a pot with the broth, half of the onion, one garlic clove, salt, and pepper. Cook for 25 to 30 minutes until tender. Remove the chicken, let it cool slightly, and shred it into medium-sized pieces. Reserve the broth.
2. Blend the cilantro with one cup of the hot broth until smooth. Heat the oil in a large pot and sauté the remaining onion, garlic, and bell pepper for 5 minutes. Add the annatto and cook for another minute.
3. Stir in the cilantro mixture, carrots, and peas. Cook for 3 minutes, stirring occasionally.
4. Add the rinsed and drained rice. Stir for 2 minutes to coat it with the vegetable mixture. Pour in the remaining broth and adjust seasoning if needed.
5. Cook over medium heat until most of the liquid has been absorbed. Reduce the heat to low, cover, and cook for 18 to 20 minutes until the rice is tender and fluffy.
6. Fold in the shredded chicken, gently mix with a fork to distribute it evenly, and let the dish rest for 5 minutes before serving.

Chef’s Tips

• Rinse the rice thoroughly for fluffier grains.
• Avoid using excessive cilantro so it does not overpower the dish.
• Shred the chicken into medium strands for the best texture.
• Allow the rice to rest before serving.

Traditional Variations

• Some recipes include sweet corn.
• Others add green olives before serving.
• Certain regional versions use beer as part of the cooking liquid.

How to Serve

Serve the Chicken and Rice hot on a large platter to showcase its vibrant color. Traditionally, it is accompanied by fried plantains, avocado slices, tomato salad, and homemade hot sauce. Fresh fruit drinks pair perfectly with this dish.

Recommended Side Dishes

• Fried plantains
• Sliced avocado
• Tomato and onion salad
• Homemade hot sauce
• Tostones

Did You Know?

Chicken and Rice traces its origins to Spanish rice dishes introduced during the colonial era. Over time, Latin American countries adapted the recipe with local ingredients such as cilantro, annatto, and regional vegetables.

The shredded chicken version became especially popular because it distributes the meat evenly throughout the dish, making it ideal for serving large families and gatherings.