Arroz con Pollo

Achiote or achuete is a common ingredient in Mexican and Filipino cuisine. Used as a natural way to color food by cooking and letting it steep in oil, achiote is nearly flavorless so it won’t affect the taste of the dish at all.


Serves 5  Prep Time 15 minutes  Cooking Time 25 minutes

1/2 cup olive oil
3 tablespoons achiote seeds
1 whole chicken cut into parts
2 red onions, diced
10 cloves garlic, minced
2 green bell peppers, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1/2 cup capers
3 cups long grain rice
1/2 bunch cilantro leaves, cut up
6 basil leaves cut into strips
4 cups chicken broth
1 cup pimiento-stuffed olives
3 bay leaves
salt and pepper, to taste
1 can baby peas
sliced canned pimientos for garnish

1  Place olive oil in a small pan and add the achiote seeds. Heat on medium heat until bubbles form, then transfer to a small bowl and let steep. Drain achiote seeds.

2  Place oil in a large stockpot. Heat on high and brown chicken on all sides (do not cook through). Set aside.

3  Place diced onions, garlic, and peppers in pot with the achiote. Sauté until onions and peppers are soft. (Be careful not to burn the garlic.) Add the capers.

4  Add the rice and let cook for just about 1 minute, then add cilantro leaves and basil.

5  Pour in chicken broth, scraping the pot bottom as you go. Add back the chicken pieces into the pot together with the olives and bay leaf. Season to taste.

6  Let the mixture cook on medium heat until the rice is done. Add peas just before serving, and garnish with sliced pimientos.

Photography by Miguel Nacianceno │ Styling by Sharlene Tan

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