in comforting favorites such as arroz con pollo (15.50) and as a topping. Some say achiote paste tastes like what you might find in a pre-Columbian home it’s so earthy and traditional. Pollo Tico is the chefs first venture as an owner after years of working in. Much like Indians use curry powder, Ticos use achiote paste or powder to enhance many traditional dishes. In like manner, North Americans often use apples, cranberries and oranges in savory dishes, to a similar effect.Ĭilantro, which is a native herb, and Achiote paste, which has a sweet and peppery flavor, are two other common flavors in arroz con pollo. While it might seem odd to put fruits into an arroz con pollo, the sweet tastes can often help balance the spice in a dish. In a medium pot, heat the olive oil over medium-high heat. Strain stock and measure 2 cups and set aside. Turn the heat off and let the chicken rest in the pot for about 15 minutes covered. Exotic varieties of plantains, rambutans and mangosteens found at local farmers’ markets might become featured elements in the dish. Bring to a boil, cover and reduce the heat to medium low. Carrots, green beans and corn might be added to the mixture.īecause Costa Rica is a tropical country, fresh vegetables can be found year-round, and are often incorporated into the flavors. The chef then sautés vegetables, onions, bell pepper, celery, garlic to create a sofrito, which becomes the saucy base of the dish. There are casados and several varieties of Gallo Pinto, a local Tico dish, divine smoothies. Bring to a simmer then fold in the rice, peas and olive (if using) making sure theyre evenly distributed. The chicken is shredded and set aside while the rice cooks in the leftover broth. Rice with Shrimp and Chicken (Arroz con camarones y pollo). A basic recipe for arroz con pollo starts with cooking the chicken in a pot of water. Flavorful Elements Your Tastebuds Will Go Crazy OverĮven though the elements of this recipe are simple, their combination produces a dish you’ll never forget. In Costa Rica, arroz con pollo is one of those personal traditional dishes that every chef, mom and abuelita makes their own way, much like North Americans might make stuffing according to the “old family recipe.” The basic ingredients, beer, saffron or annatto, rice, sofrito and chicken, are adorned with locally grown seasonal vegetables and family favorites. Check Price A Traditional Dish With Lengthy RootsĪrroz con pollo is said to trace its roots back to Puerto Rico, but it might also have some distant relation to paella, a Spanish rice dish.
0 Comments
Leave a Reply. |