Pollo con Arroz

  • 3 cups long rice, cooked
  • 2 cups shredded chicken
  • 1 cup red/green bell peppers , diced
  • 1 stalk celery , diced
  • 1 carrot, shredded
  • 3 scallions , diced
  • 1 cup tomato puréed 
  • 4 cloves garlic , pressed
  • 4 cups chicken stock
  • Salt and Pepper
  • ½ bunch cilantro , finely chopped
  • 1 tsp achiote/annato paste
  • 3 TB Salsa Lizano
  1. In a extra large skillet, add 2 tablespoon oil to pan over medium heat.
  2. Sauté the onion, garlic, celery, carrot and peppers till tender.
  3. Add in 1/2 the chicken broth, salsa lizano, shredded chicken, cilantro and rice.
  4. Stir in the achiote and cook together.
  5. Continue cooking and add broth to keep moist.
  6. Before serving stir in green onions.