Arroz con Pollo
When it comes to traditional Panamanian cuisine, nothing beats Arroz con Pollo. This simple yet delightful rice dish, easily recognized by its yellow tint and shredded chicken, can be found on practically every local menu in Panama. This is yet another classic Panamanian dish that can be found all around Latin America. Nonetheless, there's no disputing that Panama, as "The Crossroads of the World", puts up a delicious local twist.
Ingredients:
- 3 cups long-grain rice
- 3 boneless chicken thighs
- 1 finely chopped onion
- 2 diced red bell peppers
- 1 diced celery stalk
- 1 diced carrot
- 3 diced scallions
- 1 peeled, seeded, and diced tomato
- 4 garlic cloves, pressed
- 1 cup of corn
- 1/2 cup of peas (fresh or frozen)
- 2 tbsp. annatto seed oil (achiote oil)
- Salt and pepper
- 1/2 bunch finely chopped parsley
- 1/2 bunch finely chopped cilantro
- 3 tbsp. extra olive oil
Instructions:
- In a large pot, place the chicken and 6 cups (1,5l) cold water. Bring the water to a boil.
- Add red bell pepper, 1/2 a celery stalk, an onion, a garlic clove, salt, and pepper.
- Cook for 1 to 1.5 hours over medium heat.
- Remove the chicken from the pan and slice it into strips. Set it aside.
- Remove the chicken broth from the pot and set it aside.
- Heat the olive oil in a big pan over medium heat.
- Sauté the carrots for 3 minutes.
- Cook for another 3 minutes after adding the second red bell pepper.
- Add the remaining celery, scallions, a tomato, and garlic. Cook for 5 more minutes.
- Add the achiote oil and mix well. Mix well after seasoning with salt and pepper.
- Add the uncooked rice and stir it for about 2 minutes over medium heat.
- Cook over high heat until the water has evaporated, then add the leftover chicken broth.
- Reduce the heat to low and carefully add the chicken strips, corn, and peas that have been set aside.
- Cook the rice for another 15 minutes, covered in the pan.
- With a fork, gently combine everything. Add the cilantro and parsley last.
