World Flavors Cookbook

Arroz con Pollo Panameño

Panamanian chicken and rice baked together in a rich sofrito with achiote, olives, and capers — the festive one-pot meal.

Cuisine: Panama

Ingredients

• 1 whole chicken, cut
• 400g rice
• 1 onion, diced
• 1 red and 1 green pepper, diced
• 4 cloves garlic
• 3 tomatoes, diced
• 100g green olives
• 2 tbsp capers
• 1 tsp achiote paste
• 800ml chicken broth
• Salt, cumin, oregano
• Cilantro

Instructions

1. Brown chicken. Set aside.
2. Saute onion, peppers, garlic.
3. Add tomato, achiote, cumin, oregano.
4. Add rice. Toast briefly.
5. Add broth and chicken. Add olives and capers.
6. Cover tightly. Cook on low 25 minutes.
7. Rest 10 minutes. Fluff with fork.