Costa Rican · serves 6 · about 70 minutes
Costa Rica's gathering rice — golden grains, shredded chicken, and confetti vegetables, with papas fritas and curtido riding shotgun at every birthday in the country.
Ingredients
- 2.5 cups Iberia Parboiled Rice 5 lbs
- 2 lbs chicken, simmered and shredded
- 1 tsp Iberia Sazon without Annatto - 36 ct 6.34 oz
- 1 tsp Iberia Adobo Without Pepper 16 oz
- 1 onion, diced
- 1 red pepper, diced
- 1 carrot, fine dice
- 3 cloves garlic, minced
- 1/2 cup peas
- 3 tbsp Iberia Baby Eels In Olive Oil 4 oz
- 4 cups chicken broth
- 1/4 cup cilantro, chopped
Method
- Simmer the chicken with Adobo until cooked; shred, keep the broth.
- Soften the vegetables and garlic in the oil with the Sazon.
- Toast the rice in the sofrito until gold.
- Add broth, chicken, and peas; boil until the liquid meets the rice, then cover and steam 20 minutes.
- Rest, fluff, finish with cilantro. Serve with a green salad — or at a true Tico birthday, with fries on the same plate.