Arroz con PolloPanamanian Chicken and Rice
A classic Panamanian-style one-pot rice dish with chicken, vegetables, and annatto oil for color and aroma. The rice cooks in seasoned stock until fluffy and deeply savory, making it a satisfying everyday main.
Prep
20m
Cook
50m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
- 0.9kgChicken Thigh (bone-in)
- 450gWhite Rice (rinsed)
- 30mlAnnatto Oil
- 150gOnion (finely chopped)
- 120gGreen Bell Pepper (finely chopped)
- 12gGarlic (crushed)
- 120gCarrot (cut into thin strips)
- 150gGreen Peas
- 40gTomato Paste
- 800mlChicken Stock
- 20gCulantro (finely chopped)
- 10gSalt
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the annatto oil in a heavy pot over medium heat.
- 02
Add the onion and green bell pepper and cook until softened, then stir in the garlic.
- 03
Add the chicken thigh and cook until lightly browned on the outside.
- 04
Stir in the tomato paste and cook until it darkens slightly and smells sweet.
- 05
Add the white rice and stir until the grains are coated with the seasoned oil.
- 06
Pour in the chicken stock, then add the carrot, green peas, salt, and black pepper.
- 07
Bring everything to a gentle boil, then reduce the heat to low, cover, and cook until the white rice is tender, the liquid is absorbed, and the chicken reaches 74°C (165°F).
- 08
Remove the pot from the heat, scatter over the culantro, cover again, and let the rice rest briefly before fluffing and serving.
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