Costa Rican Tico Chicken and Rice Skillet

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A beloved Costa Rican classic, this one-pot chicken and rice dish gets its signature sunset color from achiote and its tangy depth from Salsa Lizano, the country's favorite condiment. Tender bone-in chicken simmers with rice, bell peppers, carrots, peas, and corn for a comforting weeknight dinner that tastes like a trip to San José.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 18 gFat
• 4 gSaturated Fat
• 55 gCarbs
• 4 gFiber
• 5 gSugar
• 32 gProtein
• 720 mgSodium
• 680 mgPotassium
• 70 mgCalcium
• 3.5 mgIron
• 45 mgVitamin C
• 350 mcgVitamin A

Ingredients

For the Chicken

• 2 1/2 lbs bone-in chicken thighs and drumsticks, skin on
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp fresh lime juice
• 2 tbsp vegetable oil

For the Sofrito

• 1 large yellow onion, finely diced
• 1 red bell pepper, seeded and diced
• 1 green bell pepper, seeded and diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 5 garlic cloves, minced
• 3 tbsp achiote (annatto) paste
• 3 tbsp Salsa Lizano, plus more for serving

For the Rice and Finishing

• 2 cups long-grain white rice, rinsed
• 1 tsp ground cumin
• 1 tsp dried oregano
• 2 bay leaves
• 1/2 cup light beer or dry white wine (optional)
• 4 cups low-sodium chicken broth, warmed
• 1 1/2 cups frozen peas and corn mix
• 1/2 cup fresh cilantro, chopped, plus extra for garnish
• Lime wedges, for serving

Directions

1. Pat the chicken dry and season all over with salt, pepper, and lime juice. Let stand at room temperature for 15 minutes while you prep the vegetables.
2. Heat the oil in a large heavy pot or Dutch oven over medium-high. Add the chicken skin-side down and brown deeply, about 5 minutes per side. Transfer to a plate and pour off all but 2 tablespoons of fat.
3. Reduce heat to medium and add the onion, both bell peppers, carrots, and celery. Cook, stirring often, until softened and lightly caramelized, about 7 minutes. Stir in the garlic, achiote paste, cumin, oregano, and bay leaves, and cook 1 minute until fragrant.
4. Add the Salsa Lizano and beer (if using), scraping up any browned bits from the bottom of the pot. Stir in the rinsed rice and toast for 2 minutes so every grain is coated in the spiced sofrito.
5. Pour in the warm chicken broth and return the chicken pieces and any accumulated juices to the pot, nestling them into the rice. Bring to a boil, then reduce heat to low, cover tightly, and simmer gently for 25 minutes without lifting the lid.
6. Uncover, scatter the peas and corn over the top, re-cover, and cook 5 more minutes until the rice is tender, the liquid is absorbed, and a chicken thigh reads 175°F on an instant thermometer.
7. Remove from heat and let the pot rest, covered, for 10 minutes. Discard the bay leaves, then fluff the rice with a fork and stir in most of the cilantro.
8. Serve family-style in the pot or on a platter, garnished with the remaining cilantro and lime wedges, with extra Salsa Lizano on the side.

Cook’s Notes

• Salsa Lizano is the soul of this dish; substitute a mix of Worcestershire sauce and a splash of tamarind or lime juice if you can't find it.
• Bone-in, skin-on chicken delivers much more flavor than boneless; don't be tempted to swap it out for a leaner cut.
• Resist lifting the lid while the rice steams – the trapped steam is what cooks the grains evenly and prevents a crunchy bottom.
• Achiote paste gives the rice its signature sunset hue; if you only have ground annatto, bloom it in the oil for 30 seconds before adding the vegetables.
• Leftovers reheat beautifully with a splash of broth; the flavors deepen overnight in the fridge, making this an ideal next-day lunch.

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