Arroz con Pollo Tico

Step by stepInstructions

1. Season the chicken with salt and pepper, then brown it in the oil in a large pot over medium-high heat, about five minutes per side. Remove and set aside.
2. In the same pot, sauté the onion, bell pepper, garlic, and carrot until softened, about four minutes.
3. Add the rice and stir for two minutes to toast it, then stir in the lizano-style sauce.
4. Return the chicken to the pot, pour in the broth, and bring to a boil. Cover, lower the heat, and simmer for eighteen to twenty minutes until the rice is tender and the liquid is absorbed.
5. Fold in the peas and culantro, cover, and let rest off the heat for five minutes before fluffing with a fork and serving.