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Guacho de pollo: recipe illustration
Pasta & rice

Guacho de pollo

Green rice flavoured with culantro and achiote, cooked with tender pieces of chicken. A Panamanian family dish, served very often on Sundays and at celebrations.

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Ingredients

Ingredients

Mixage vert

Spices & seasoning

Optional extras

On the side

Instructions

  1. Blend the culantro with the garlic and a little water to make a smooth green paste.
  2. Season the chicken pieces with salt, pepper and oregano, then coat them with the green paste.
  3. In a large casserole, heat the oil and brown the chicken for 5 to 6 minutes over medium heat. Set aside.
  4. Cook the chopped onion, pepper and tomato for 5 minutes, then add the achiote paste and stir.
  5. Add the washed rice, stir for 2 minutes to coat it, then return the chicken.
  6. Pour in the water, cover and simmer gently for 25 minutes, until the rice is tender and the water absorbed. Let it rest 5 minutes before serving.

Variations and tips

Lighter version. Replace half the chicken with cooked green peas for a more vegetable-based dish.

With what you can find here. If achiote is hard to find, use sweet paprika coloured with a pinch of turmeric.

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Original Ecomely recipe.