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  • Writer's pictureErin

Arroz con Pollo

Hungry for more? This recipes was featured in a podcast episode!


A plate with a serving of arroz com pollo

This arroz con pollo recipe draws inspiration from Costa Rica. It's an easy and delicious chicken & rice recipe that makes a dollar go further. Cut down your food costs by learning to chop a chicken. And create your own amazing broth that will zhuzh up everything from your kitchen. You're welcome!

Prep Time: 10 min

Cook time: 2 1/2 hr

Yield: 2-4 servings


Chicken Stock

  • 12 cup water

  • 3 chicken backs

  • 1 tomato, quartered

  • 1/2 onion, quartered

  • 1/2 red/orange pepper, quartered

  • 1 celery rib, halved

  • 1 carrot, peeled & halved

  • 6 cloves garlic, peeled & smashed

  • 1 tbsp peppercorns

  • 1/2 tsp thyme, ground

  • 1 bay leaf


  • 1 cup basmati rice, uncooked

  • 2 cups broth


  • 2 tbsp olive oil

  • 1 tbsp butter

  • 1 cup onion, diced

  • 1 cup red/orange pepper, diced

  • 2-3 cloves garlic, minced

  • 1 cup carrots, peeled & diced

  • 1 cup frozen corn

  • 1/2 tsp achiote paste

  • 1/2 tsp salt

  • 1/2 tsp cumin

  • 1/2 tsp paprika

  • 2 tbsp Lizano salsa


Chicken Stock

  1. In a large soup pot, add all the ingredients listed under chicken stock. Bring to a boil over high heat. Reduce to simmer, cover and let cook for 1.5 to 2 hr.

  2. Then remove the chicken backs, using tongs, to a plate so they can cool. Strain the remaining stock through a fine mesh sieve into a large measuring cup. Reserve 2 cups of stock for the rice and keep the extra in mason jars for future use.

  3. Once the backs are cool enough to handle, remove all chicken meat from the bones, chop into bite sized pieces and place in a bowl. Discard the bones.


  1. In a medium saucepan measure out 1 cup basmati rice.

  2. Add 2 cups of chicken stock. Bring to a boil over medium-high heat. Then turn down immediately and cover. Cook over low heat until all the stock has been absorbed by the rice, about 15-20 min.

  3. Turn off and let sit for 5 min.


  1. Heat a medium skillet over medium heat. Once the pan is warm, add olive oil and butter. Once melted, add the onion, red pepper, garlic, carrots and corn. Sauté for 10-15 min or until vegetables soften.

  2. Then add the chicken and spices and cook for 10 min more. Then add in the Lizano salsa and heat through. Serve on top of rice or mix in.

Zhuzh it up!

  • The amounts written above are enough for making a side dish for four or a main course for two. Adjust as needed for your family!

  • Learn to chop up a chicken and save the backs in the freezer. Or you can make this by boiling 4 chicken legs or thighs

  • Don't skip the Lizano Salsa! This delicious Costa Rican condiment is great with all foods. Try it out on all sorts of food but especially rice, beans, eggs, vegetables or as a marinade for your meat! It can be found at most Latin American specialty markets.

This amazing recipe was written by Erin Walker


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