Costa Rican chicken rice with shredded chicken, achiote-colored rice, peppers, carrot, peas, cilantro, and lime.
25 min prep 45 min cook
Keeps the screen on · step-by-step guide · built-in timer
Boil the chicken thighs with 2 cups of chicken stock, half the salt, and the black pepper for 22 minutes.
Shred the chicken and reserve the cooking liquid.
Cook the rice with the remaining chicken stock for 16 minutes and let it rest.
Heat the achiote oil and vegetable oil in a wide skillet.
Saute the onion, garlic, peppers, and carrot for 6 minutes.
Add the shredded chicken, peas, and half a cup of the reserved cooking liquid.
Add the cooked rice and fold gently for 5 minutes.
Serve with cilantro and lime wedges.
💡 Tip: Fold the cooked rice into the pan without crushing it; a wide skillet is important for separate grains.
🍽️ Serving suggestion: Serve with cabbage salad, fried plantains, or avocado slices.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~410
kcal calories
27
g protein
52
g carbs
11
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
No adaptations yet. Be the first to add one!
To leave a review, sign in.
Give this recipe its first star
No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.
Try a similar recipe in the same category at a different complexity.
Selected from the same category and tags
Found an error in this recipe?