World Flavors Cookbook

Arroz con Pollo Panameño

Panamanian chicken and rice cooked in a sofrito with achiote, olives, and capers — the festive one-pot meal served at every celebration.

Cuisine: Panama

Ingredients

• 1 whole chicken, cut
• 400g long-grain rice
• 3 tomatoes, diced
• 1 onion, diced
• 1 green and 1 red pepper, diced
• 4 cloves garlic
• 1 tbsp achiote
• 100g green olives
• 2 tbsp capers
• 800ml chicken broth
• Cilantro

Instructions

1. Brown chicken. Remove.
2. Sauté onion, peppers, garlic with achiote.
3. Add tomatoes, olives, capers. Cook 5 minutes.
4. Add rice. Toast 2 minutes.
5. Add broth and chicken.
6. Cover. Cook on very low 25 minutes.
7. Rest. Add cilantro.