This recipe is validated by Chef Randy Siles Leandro, first Ambassador of Costa Rica’s National Plan for Sustainable and Healthy Gastronomy. Pura vida to all our Costa Rican friends ! To make achiote oil, you just need to fry the seeds, let them macerate in the frying oil for 4 days and then filter the oil which can be consumed for a period of up to 4 months. If you can only find achiote (or annatto) seeds, you can still make your own oil. In some countries or regions, the dish will be green and in others it will be red, yellow or yellow-orange depending on the ingredients and spices.Īrroz con pollo is prepared with achiote oil. Arroz con pollo consists mainly of cooked rice, chicken, whole or cut, vegetables, spices and condiments. There are many recipes of “arroz con…” and there is one for every taste and every budget. Regardless of the geographical location, the main ingredients are obviously chicken and rice, but the other ingredients of the preparation and the presentation vary country by country or even between regions of the same country. In the Dominican Republic, it is called locrio de pollo, and in Saint Martin, it is called lokri or locreo. It is found in the cuisines of Cuba, Colombia, Venezuela, Peru, etc. What is arroz con pollo?Īrroz con pollo is a traditional Latin American and Spanish recipe that is closely related to the famous paella. When the United States gained their independence in 1776, rice became the country’s first agricultural product export.Īfter this quick tour of the history of rice, let’s go back to my arroz con pollo recipe! One of the most typical dishes of Costa Rica is “arroz con…” which means “rice with…” It can be prepared with fish, shrimp, pork, or beef but most of the time, it is prepared with chicken. This was the beginning of rice in North America. To thank the indigenous for their assistance to repair the vessel, the captain offered a few bags of rice. On the American side, it is said that in 1696, a boat from Madagascar ran aground on the coast of South Carolina. Meanwhile, the Turks introduced rice in the greater part of Southeast Europe and the Portuguese brought it to Guinea in the mid-fifteenth century. Finally, the Moors introduced rice to North Africa, Spain and Italy during the eleventh century.
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