Byron Gomez's Arroz Con Pollo

In celebration of Hispanic Heritage Month, this is a dish in which my mom cooked for me growing up. It is like a classical "potato" type of dish in which every Costa Rican has to have at any gathering or party. It meant a lot for me to be able to do this recipe for the first time with such an amazing company like All-Clad. As we say in Costa Rica PURA VIDA!

SERVES 4 to 6


  • 3 cups long rice
  • 3 thighs chicken, boneless
  • 2-3 Chicken Bouillon Cubes
  • 1 onion, finely chopped
  • 2 red bell peppers, diced
  • 1 stalk celery, diced
  • 1 carrot, diced
  • 1 tomato, peeled, seeded and diced
  • 4 cloves garlic, pressed
  • ½ cup peas (fresh or frozen)
  • 2 tbsp Achiote paste
  • Salt to taste
  • Pepper to taste
  • ½ bunch cilantro, finely chopped
  • 3 tablespoons olive oil


  1. Place chicken in a large pot with Chicken Bouillon and cover with 6 cups of cold water. Bring to a boil. Add 1 red bell pepper, half the celery, the onion, 1 garlic clove, salt, and pepper to the Chicken poaching cooking liquid. Cook over medium heat for 1 hour to 1½ hour. Remove the chicken and pick it with your hands or cut it into strips and set it aside. Drain chicken broth and set aside.
  2. In a large pan, heat olive oil over medium heat. Sauté carrot for 3 minutes. Then add the second red bell pepper, and cook for another 3 minutes.
  3. Add the remaining celery, tomato, and finally the garlic. Cook for an additional 5 minutes. Stir in achiote paste. Season with salt and pepper and mix well.
  4. Add uncooked rice and stir for 2 minutes at medium heat. Pour the reserved chicken broth over and cook over high heat until the water evaporates.
  5. Reduce heat to low and carefully add the reserved chicken strips and peas. Cover the pan and cook the rice for another 15 minutes. Mix everything gently with a fork. Finally, add the cilantro


Byron Gomez

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