Entree: Nicaragua – Southern Culinary Region – Arroz a la Valenciana (Seasoned Nicaraguan yellow rice cooked with chicken, pork and mixed vegetables flavored with annatto oil)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 25 min

Additional 5 min

Total 50 min

Ingredients

- 3 tbsp (45 ml) annatto (achiote) oil
- 2 tbsp (30 ml) vegetable oil
- 3 bone-in chicken thighs, approx. 8 oz (225 g) each
- 8 oz (225 g) pork shoulder, cut into 1/2-inch (1.3 cm) pieces
- 2 cups (400 g) long-grain white rice, rinsed
- 1 cup (240 ml) chicken stock (plus extra as needed)
- 1/2 cup (120 ml) dry white wine (optional)
- 1 medium onion, diced — about 3/4 cup (120 g)
- 2 cloves garlic, minced — about 6 g
- 1/2 cup (80 g) red bell pepper, diced
- 1/2 cup (75 g) green peas (frozen)
- 1/2 cup (60 g) carrots, diced
- 1/4 cup (60 g) pimiento-stuffed green olives, sliced
- 2 bay leaves
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 3 large eggs, hard-boiled, approx. 50 g each, quartered
- 2 tbsp (30 g) chopped fresh cilantro or culantro for garnish
- 2 scallions, thinly sliced — about 2 tbsp (12 g)

Instructions

1. Pat chicken thighs dry, season with 1/2 tsp salt and 1/4 tsp pepper. In a large heavy pot or Dutch oven over medium-high heat, warm 2 tbsp (30 ml) vegetable oil. Brown chicken thighs, skin-side down first, until golden, about 6–8 minutes per side. Remove and set aside.
2. In the same pot, add 3 tbsp (45 ml) annatto oil. Add pork shoulder pieces and brown until seared on all sides, about 5 minutes. Remove and set aside with the chicken.
3. Reduce heat to medium. Add diced onion, garlic, red bell pepper and carrots to the pot and sauté until softened, about 4–5 minutes. Stir in cumin and remaining 1/2 tsp salt.
4. Add rinsed rice and cook, stirring, 2–3 minutes so the grains are coated in oil and slightly toasted. Pour in 1/2 cup (120 ml) dry white wine if using and simmer until mostly absorbed, about 1–2 minutes.
5. Return chicken and pork to the pot. Add 1 cup (240 ml) chicken stock plus an additional 2 1/2 cups (590 ml) chicken stock (total 3 1/2 cups / 830 ml). Add bay leaves and bring to a boil. Reduce heat to low, cover, and simmer gently until rice is tender and liquid is absorbed, about 18–22 minutes.
6. During the last 5 minutes of cooking, scatter the peas and sliced olives over the rice and replace lid. If the rice seems dry, add 2–4 tbsp (30–60 ml) extra stock or water as needed.
7. When done, remove from heat and let stand 5 minutes. Discard bay leaves. Gently fluff rice with a fork, adjust seasoning with salt and pepper, then fold in scallions and half the chopped cilantro.
8. Transfer to a serving platter, garnish with hard‑boiled egg quarters and remaining cilantro. Serve warm.