Arroz Con Pollo

I got this recipe orally from Doña Carmen, my landlady when I lived in Costa Rica. Hence no specific amounts of things.

Ingredients for Broth
red bell pepper
tomato sauce – roughly 4 oz.
a bay leaf
white wine
1 or 2 chicken breasts

Cut up a small quantity of the above ingredients and put in 3-4 cups of water and cook with chicken. Take out chicken when cooked, and then strain the broth, throwing out all the spices, etc. Shred chicken.

1 tbsp. olive or avocado oil
1 tsp. butter
2 cups chicken broth (above)
1 cup frozen peas
2 cups cooked rice (cooked hard, with little water)
1/2 red pepper, cut in strips and then thirds
1-2 tsp. achiote paste (annatto seed paste – find in Latin American food stores)

Heat oil and butter on medium. Add broth for 4 minutes. Turn to medium low then add achiote, mix, then rice, and mix. Add chicken and red pepper, cook until broth is absorbed, turning frequently so the bottom doesn’t burn. Add peas at the end and cook until warm, turning frequently.