Panamanian-Style Chicken and Rice with Achiote and Beer

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Panamanian arroz con pollo gets its signature sunset-orange hue and earthy flavor from achiote (annatto) paste, with a sofrito base of bell peppers, tomatoes, and recao. Unlike Spanish or Mexican versions, this Central American classic is braised in beer and chicken stock with briny olives and capers, then served with crispy tostones on the side.

Nutrition Facts

Per serving (estimated)

• 615 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 62 gCarbs
• 4 gFiber
• 7 gSugar
• 38 gProtein
• 780 mgSodium
• 720 mgPotassium
• 80 mgCalcium
• 4 mgIron
• 38 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the chicken

• 3 lb bone-in chicken thighs and drumsticks, skin on
• 2 tbsp achiote (annatto) paste or 1 tbsp achiote powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp vegetable oil

For the sofrito

• 1 large yellow onion, finely chopped
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 4 garlic cloves, minced
• 2 medium Roma tomatoes, grated with skins discarded
• 2 tbsp fresh recao (culantro) or cilantro, finely chopped
• 1/2 cup pimento-stuffed Spanish olives, halved
• 2 tbsp capers, drained and rinsed
• 1/4 cup golden raisins (optional)

For the rice and braising liquid

• 2 cups long-grain white rice, rinsed until water runs clear
• 1 bottle (12 oz) Panama lager or other pale lager
• 2 cups low-sodium chicken broth
• 1/2 cup frozen green peas
• 2 bay leaves

For serving

• 1/4 cup fresh cilantro, chopped
• Lime wedges
• Patacones or fried ripe plantains

Directions

1. In a large bowl, combine the chicken pieces with achiote paste, cumin, oregano, salt, and pepper, massaging the seasonings under the skin. Let marinate at room temperature for 20 minutes (or refrigerate up to 12 hours for deeper flavor).
2. Heat the vegetable oil in a wide heavy-bottomed Dutch oven or caldero over medium-high heat. Add the chicken skin-side down and brown in batches, about 4 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, red bell pepper, and green bell pepper to the pot. Cook, stirring often, until softened and lightly caramelized, about 6 minutes. Add the garlic and cook 1 minute more until fragrant.
4. Stir in the grated tomatoes, recao, olives, capers, and raisins if using. Cook until the mixture thickens into a thick, jam-like paste, about 5 minutes, scraping up the browned bits on the bottom of the pot.
5. Add the rinsed rice and stir to coat every grain in the sofrito, toasting for 2 minutes until the rice turns slightly translucent at the edges. Pour in the beer and chicken broth, add the bay leaves, and bring to a vigorous boil.
6. Nestle the browned chicken pieces into the rice along with any accumulated juices. Reduce heat to the lowest setting, cover the pot tightly with a lid, and simmer undisturbed for 25 minutes. Do not lift the lid during this time so steam can cook the rice evenly.
7. Sprinkle the green peas over the top, re-cover, and cook 5 more minutes. Remove the pot from heat and let it stand, still covered, for 10 minutes to finish steaming.
8. Uncover, fluff the rice with a fork, and taste for salt. Scatter chopped cilantro over the top and serve directly from the pot with lime wedges and patacones alongside.

Cook’s Notes

• Achiote paste (sold in Hispanic markets as 'achiote en pasta') gives a far richer color and earthier flavor than powdered annatto; look for the Mexican or Guatemalan brand with achiote, cumin, oregano, and cloves already blended in.
• Resist the urge to stir the rice while it cooks; lifting the lid releases steam and will leave you with unevenly cooked, mushy grains. Trust the timing and the heavy lid.
• For a more traditional touch, substitute culantro (recaito) for cilantro. Its deeper, more pungent flavor is what gives Panamanian and Puerto Rican arroz con pollo its distinctive aroma.
• If you cannot find a lager, dry white wine works equally well; the acidity brightens the dish and balances the briny olives and capers.
• Leftovers taste even better the next day; reheat with a splash of broth over low heat to keep the rice from drying out.

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