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Arroz con Pollo a la Chorrera (Panamanian Style)
85% authentic · Panamanian
A richer, saucier version of Arroz con Pollo, characteristic of Panama, featuring a more complex broth and often incorporating olives and capers.
Ingredients
- Chicken pieces (bone-in, thighs/drumsticks)2 lbs
- Medium-grain rice2 cups
- Chicken broth4 cups
- Yellow onion, chopped1 large
- Green bell pepper, chopped1
- Garlic, minced5 cloves
- Tomato paste2 tbsp
- Pimiento-stuffed green olives, sliced1/2 cup
- Capers2 tbsp
- White wine (optional)1/2 cup
- Annatto oil or powder2 tbsp
- Cumin1 tsp
- Oregano1 tsp
- Saltto taste
- Black pepperto taste
- Fresh cilantro, choppedfor garnish
Steps
- 1
Season chicken pieces with salt and pepper.
- 2
Heat annatto oil in a large, heavy-bottomed pot over medium-high heat. Brown chicken pieces on all sides. Remove chicken and set aside.
- 3
Add chopped onion and green bell pepper to the pot and sauté until softened, about 7-10 minutes.
- 4
Add minced garlic, cumin, and oregano. Cook for 1 minute until fragrant.
- 5
Stir in tomato paste and cook for another minute.
- 6
If using, add white wine and scrape up any browned bits from the bottom of the pot. Let it reduce slightly.
- 7
Add the rice and stir to coat.
- 8
Pour in the chicken broth. Add the sliced olives and capers.
- 9
Return the chicken pieces to the pot. Bring to a boil.
- 10
Reduce heat to low, cover tightly, and simmer for 25-30 minutes, or until rice is tender and liquid is absorbed.
- 11
Let stand covered for 5-10 minutes before serving. Garnish with fresh cilantro.
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