Pura Vida View

• 1.5 cups white rice

• 1.5 - 2lbs chicken *see note

• 1 tbsp. achiote paste **see note

• 1 tsp. Coriander and annatto powder **see note 

• Salsa Lizano *** see note

• chicken stock/broth

• 3-4 cloves crushed garlic 

• 1 tsp. onion powder

• 1 tsp garlic salt

• 1 tsp black pepper

• 1 white onion

• 1/2 cup diced carrot

• 1/2 cup diced celery

• 1/2 cup diced red bell pepper

• 1/4 cup chopped cilantro

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Dice the onion, pepper, carrots, celery, garlic and cilantro.  In a large ziploc bag pound the chicken breasts thin.  Season the chicken with spices (I add 1/2 tsp of the achiote powder on the chicken with the onion powder, black pepper and garlic salt).  Cook the rice in the chicken stock or broth...*check out these instructions for the perfect pot of rice

In a large skillet heat 2 tbsp. of olive oil sauté the vegetables starting with the onion, sauté until tender, add the celery and carrot sautéing another 2 minutes add the red pepper, and garlic and cook for another minute or two, be sure to season the vegetables with salt and pepper as  you add them to the pan. Add the achiote paste or powder and mix well.  Next, add the chicken.  Cook for 7 - 10 minutes.   Add the cooked rice to the pan and mix well.  Finally, add the Lizano and cilantro and stir everything together.

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