Ingredients
* ½ cup of diced carrots
* ½ cup of chopped cilantro
* ¼ cup of chopped celery
* ¼ cup of chopped onions
* ¼ cup of chopped red bell pepper
* 2 chicken bullion cubes
Directions
1.
Boil the chicken in water until it’s soft, save the stock. Steam cook the vegetables until tender.
2.
In a large pot for rice or rice-cooker, sauté the onions, peppers and garlic in one cup of oil for three minutes, add the rice and continue sautéing.
3.
Add the chicken stock to the rice and if needed add extra water to have enough to cook the rice (2 cups of water for each cup of rice, or follow your rice-cooker instructions).
4.
While the rice is cooking, shred the chicken. In a separate large pot, heat one cup of oil and add the remaining herbs, then the shredded chicken, the peas and carrots. Stir fry for 3 minutes.
5.
Add the Worcestershire sauce, the soy sauce, extra condiments and bullion, stir very well and cover for 5 minutes.
6.
Mix the stir fried chicken into the rice and let sit for 10 to 15 minutes well covered.
7.
Serve it Costa Rican style with potato chips and refried beans on the side, and enjoy this delicious Costa Rica Arroz con pollo recipe.
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