Costa Rican Chicken Recipes

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COSTA RICAN CHICKEN



Costa Rican Chicken image

Make and share this Costa Rican Chicken recipe from Food.com.

Provided by Francille

Categories     One Dish Meal

Time 1h10m

Yield 1 casserole, 10 serving(s)

Number Of Ingredients 6

4 chicken breasts (4)
4 chicken bouillon cubes (4)
1 green bell pepper, finely diced
1 red bell pepper, finely diced
1 medium onion, chopped
3 cups converted rice

Steps:

  • Boil chicken, add bouillon cubes- reserve broth - keep broth hot.
  • Remove chicken from bone in bite size pieces.
  • In large pan saute peppers and onion in hot oil until tender.
  • Add rice (uncooked). Stir constantly for about 7 minutes.
  • Add hot broth. Must be enough to cover rice to about 2" above rice. Mix thoroughly.
  • Add chicken, mix thoroughly.
  • Simmer until dry about 30 minutes uncovered.
  • Cover and let sit about 10 minutes.
  • Optional: May add one can English peas (drained) when adding chicken.

Nutrition Facts : Calories 323.9, Fat 6.2, SaturatedFat 1.8, Cholesterol 37.3, Sodium 336.5, Carbohydrate 47.8, Fiber 1.8, Sugar 1.7, Protein 17.2

COSTA RICAN SHREDDED CHICKEN



Costa Rican Shredded Chicken image

Complete with red pepper, onions and --of course-- Salsa Lizano, this mouthwatering Costa-Rican style shredded chicken is sure to be a household favorite! This recipe can be used for everything from tacos to soups... or can just be eaten by itself!

Provided by Christa

Categories     Costa Rican Recipes

Time 40m

Number Of Ingredients 10

1 whole chicken (or four chicken breasts)
1-2 TB salt (see notes)
1-2 TB chicken stock cubes
1 -2 TB soy sauce
1/2 red bell pepper, roughly chopped
1/2 white onion, roughly chopped
1/2 bunch cilantro, with stems, roughly chopped
2 garlic cloves (or garlic powder)
2-3 Tablespoons Salsa Lizano
6-8 cups water (see notes)

Steps:

  • Place all the ingredients into the pressure cooker. (I normally use an electric pressure cooker like the Instant Pot). Cook on high pressure for 25 minutes.
  • Remove the meat from the pressure cooker and set aside to cool slightly.
  • Strain the chicken broth through a fine-mesh strainer and place it in an airtight container where it can last for up to 2 weeks. I usually put the broth in mason jars, or freeze it in plastic gallon bags for later.
  • Shred the chicken using two forks or your hands. Authentic Costa Rican shredded chicken is shredded very finely, so I use my hands for this.
  • Season with extra salt and pepper if desired, and store for up to a week in an airtight container, or freeze.

Nutrition Facts : Calories 253 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 88 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 28 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 2633 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

CARIBBEAN CANADIAN GLAZED CHICKEN



Caribbean Canadian Glazed Chicken image

Chicken pieces of your choice marinated in a golden glaze of molasses, pineapple juice, rum, mustard, garlic and ketchup; then baked, brushed and broiled to sun-kissed perfection! I have just come back from a holiday in the Caribbean, so I was inspired to create a 'taste of the sun'. Enjoy!

Provided by lcpgh

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h30m

Yield 4

Number Of Ingredients 8

½ cup ketchup
4 tablespoons unsweetened pineapple juice
4 tablespoons molasses
2 tablespoons dark rum
2 tablespoons prepared Dijon-style mustard
2 cloves garlic, chopped
salt and pepper to taste
8 chicken thighs

Steps:

  • To Make Glaze: In a medium bowl combine the ketchup, pineapple juice, molasses, rum, mustard and garlic. Season with salt and pepper to taste and mix well.
  • Place chicken pieces in a lightly oiled 9x13 inch baking dish; brush both sides with prepared glaze, using about 1/2 of the glaze. Cover dish and refrigerate to marinate for at least 2 hours or overnight. Also, refrigerate remaining glaze.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Lightly brush chicken pieces on one side with some of the reserved glaze and bake uncovered in preheated oven for about 25 minutes. Turn pieces, brush with remaining glaze and bake for another 25 minutes or until chicken is tender.
  • Preheat oven to broil.
  • Put chicken under broiler and lightly brown on both sides, about 2 to 3 minutes each side. (Note: Watch chicken carefully, as this 'sugary' glaze burns easily!)

Nutrition Facts : Calories 519.4 calories, Carbohydrate 26.6 g, Cholesterol 157.9 mg, Fat 28.8 g, Fiber 0.2 g, Protein 33.1 g, SaturatedFat 8.2 g, Sodium 672.6 mg, Sugar 19.5 g

COSTA RICAN MARINADE



Costa Rican Marinade image

This marinade can be used with beef, chicken, or pork. Posted for ZWT 4 - South/Central America and found on Recipe Goldmine's website.

Provided by lauralie41

Categories     One Dish Meal

Time P1DT30m

Yield 6-8 serving(s)

Number Of Ingredients 8

1/2 teaspoon lime zest
1/3 cup lime juice
1/4 cup tomato juice
1 tablespoon fresh cilantro or 1 tablespoon fresh parsley, chopped
2 teaspoons vegetable oil
1/4 teaspoon salt
1/8 teaspoon red pepper sauce
2 garlic cloves, finely chopped

Steps:

  • Using a shallow non-metal dish or reasealable plastic bag add all the ingredients and mix together well.
  • Up to 3 pounds of beef, chicken, or pork can be placed in the marinade and refrigerated for 8 hours but no longer than 24.
  • Cover the dish or seal the plastic bag and turn meat occasionally.
  • Grill meat to desired doneness and discard remaining marinade.

Nutrition Facts : Calories 19.9, Fat 1.5, SaturatedFat 0.2, Sodium 127.2, Carbohydrate 1.9, Fiber 0.1, Sugar 0.6, Protein 0.2

ARROZ CON POLLO (COSTA RICAN STYLE)



Arroz Con Pollo (Costa Rican Style) image

This is a delicious rice with chicken, base on my mom's recipe but my way. It is perfect to use in parties, family reunions, they will love it!! I have put all ingredients in order acording to how we will be using them, to make it easy, since it's done with different steps on the ingredients. Definitivately for those who love to spend some time in the kitchen and make something delicioso!

Provided by Chef Kat.

Categories     White Rice

Time 2h30m

Yield 6-10 serving(s)

Number Of Ingredients 29

2 boneless chicken breasts
1 tomatoes
1 onion
1/2 red bell pepper
1 celery rib
6 garlic cloves
1 bouquet garni
8 -10 peppercorns
1/2 teaspoon salt
1 carrot, peeled and cut in 1/2
2 cups uncooked rice
3 cups chicken stock
1 tablespoon olive oil
1/2 teaspoon achiote paste
1/2 teaspoon salt
1 large carrot
1 lb green beans
2 cups chicken stock
2 cups water
1 cup sweet corn
1 tablespoon olive oil
1 tablespoon butter
1/2 red bell pepper
1/2 onion
1 minced garlic clove
1/4 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon curry
1 tablespoon Worcestershire sauce

Steps:

  • In a large pot with 2 litters of water on medium high; add the chicken breast, tomato cut in 1/4s, onion cut in 1/4s, bell pepper, celery, garlic, bouquet Garni, pepper corns, salt and the peeled carrot. Bring to a boil until the chicken is soft enough to be shredded.
  • When ready, take the chicken out shredded with the help of 2 forks, cover and set aside.
  • Strain stock through a fine mesh strainer into another large container discarding the solids and keep it! we will use it to make our rice.
  • Let's work on the rice now, put all ingredients into a rice cooker.
  • The olive oil, achiote paste, salt and the 3 cups of chicken stock. Remember to use the one from the chicken you just did!
  • Stir the mixture and try to make sure the rice is evenly spread out. Press the "cook" button. You'll have delicious golden rice in about 45 minutes, depending on your rice cooker. When the rice cooker finishes and switches to "keep warm", wait 10 minutes. Then open the lid and fluff the rice.
  • Mean while we are going to work on the veggies.
  • Let's cut the carrot in brunoise and the green beans in rondelle. Add them into a medium pot with 2 cups of the chicken stock left and 2 cups of water let it boil until they are soft. Let's say till they are al dente, add the corn stir and drain. Set aside.
  • Now that we have all the ingredients ready, let's put it all together.
  • In a clean large non-stick pot in medium high temperature, add the olive oil, melt the butter and add the bell pepper, the onion and garlic finely chopped, sauté for 3 minutes, add the veggies we have soften and have ready, sauté 2 more minutes, let's get the shredded chicken and add it to it, add the cumin, paprika, curry and Worcestershire sauce.
  • Get all ingredients combine then add the rice little by little, gently mix ingredients with rice by using a big spoon until it is uniform rice, veggies and chicken. Try and add salt if necessary.
  • Serve with a green salad or some french fries. Enjoy.

Nutrition Facts : Calories 529.9, Fat 14.3, SaturatedFat 4, Cholesterol 42, Sodium 779.8, Carbohydrate 77.9, Fiber 6.1, Sugar 9.1, Protein 22.8

COSTA RICAN STUFFED TORTILLA



Costa Rican Stuffed Tortilla image

This recipe is great for using up leftovers (use beef, chicken, pork or go vegetarian) Any way this is very tasty inexpensive dish to serve.

Provided by Bergy

Categories     Lunch/Snacks

Time 15m

Yield 20 Tortillas

Number Of Ingredients 10

1 lb beef (optional) or 1 lb poultry, cooked and shredded (optional)
salt & pepper
20 corn tortillas
hot pickled banana peppers
2 cups cabbage, shredded
1 cup diced tomato
3 tablespoons fresh coriander, chopped
2 teaspoons lemon juice, fresh
2 teaspoons olive oil
salt & pepper

Steps:

  • Cabbage Salad: Mix all the ingredients together (cabbage, tomato, coriander, salt, pepper, and olive oil).
  • Make this slaw just before serving the tortillas.
  • Place a tbsp of the shredded meat on a warm tortilla, top with the cabbage salad.
  • Top with as many hot peppers as you like.
  • Roll up and serve.
  • To go Vegetarian simply omit the beef and chicken as stated.

Nutrition Facts : Calories 59.8, Fat 1.2, SaturatedFat 0.2, Sodium 12.6, Carbohydrate 11.5, Fiber 1.8, Sugar 0.7, Protein 1.5

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