Arroz con Pollo Panameño con Alcaparras y Aceitunas – Authentic Panama Recipe

Ingredients for Arroz con Pollo Panameño con Alcaparras y Aceitunas (4 Servings)

• 1.25 lbs (or 2.5 cups) shredded chicken thighs, prepped into bite-sized pieces
• 1.5 cups annatto-tinted rice, washed and trimmed
• 1 cup Spanish olives
• 1 medium onion and 3 cloves garlic, finely minced with culantro (recao)
• 1.5 tbsp traditional Panama seasoning (achiote (annatto), garlic, tomato sofrito)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a wide, heavy-bottomed pot or deep skillet over medium heat; sauté the onion, garlic, and culantro (recao) until golden.
2. Add achiote (annatto), garlic, tomato sofrito along with shredded chicken thighs and annatto-tinted rice, searing for 4–5 minutes to build savory depth.
3. Stir in the rinsed grains/rice so every grain is coated in the spiced oil, then pour in warm stock.
4. Bring to a simmer, cover tightly with a lid, and cook on low heat for 18–20 minutes until the liquid is absorbed and tender.
5. Rest off the heat for 5 minutes, fluff gently with a fork, and garnish with Spanish olives.