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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":509,"pronunciation":534,"substitutions":535,"slug":547,"title":548,"shortTitle":549,"nativeName":550,"countrySlug":551,"region":552,"baseServings":553,"prepMinutes":554,"cookMinutes":555,"restMinutes":556,"difficulty":557,"course":558,"diet":560,"mainIngredients":564,"images":565,"keywords":575,"publishedAt":582,"updatedAt":582,"authorSlug":583,"summary":584,"localeSlug":547,"alternates":585},[394,397,400,403,406],{"answer":395,"question":396},"Three things set it apart: the chicken is poached and shredded into fine threads rather than served in bone-in pieces, the colour comes from achiote instead of saffron or tomato, and it is seasoned with Salsa Lizano, a Costa Rican condiment with a sweet, cumin-and-tamarind tang. The result is drier and milder than Spanish or Cuban versions and is eaten as party food more than as a restaurant dish.","How is Costa Rican arroz con pollo different from other versions?",{"answer":398,"question":399},"Usually too much liquid or stirring after the lid goes on. Measure the broth rather than eyeballing it, keep the ratio at roughly one and a half parts liquid to one part rice by volume, and do not lift the lid or stir during the covered cooking. The ten-minute rest off the heat matters too — that is when the grains firm up and stop clinging.","Why is my rice sticky instead of separate?",{"answer":401,"question":402},"Yes, and it is genuinely better for it. Cook it a day ahead, cool it fast and refrigerate. Reheat in a covered oven dish at 160C with a few spoonfuls of extra broth for about 25 minutes, then fold through fresh coriander. Costa Rican caterers work exactly this way because the seasoning settles into the grains overnight.","Can I make arroz con pollo ahead for a party?",{"answer":404,"question":405},"Achiote, also called annatto, is the seed of a Central American shrub used mainly as a natural colouring. It gives food a deep orange-red tone with a mild, slightly peppery, faintly earthy flavour. Latin grocers sell it as ground powder, as a compressed paste in blocks, or as whole seeds you steep in warm oil. Sweet paprika with a pinch of turmeric is a workable stand-in.","What is achiote and where do I find it?",{"answer":407,"question":408},"Not at all. Costa Rican cooking is famously mild and there is no chile in the pan. If you want heat, add it at the table with pickled chile panameño or a hot sauce, which is exactly how Ticos handle it. Keeping the rice itself mild is important because it is usually served to a crowd that includes small children.","Is this dish spicy?",[410,411,412,413,414,415],"Shred the chicken by hand into short threads, not chunks. It should disappear into the rice rather than sit on top of it.","Bloom the achiote in hot oil for about 30 seconds until the fat runs orange, then use that oil to fry the rice — dry powder stirred in late leaves a dusty taste.","Use the poaching broth, measured, as your cooking liquid. Water makes a noticeably flatter pan.","Rest the finished rice covered off the heat for 10 minutes before fluffing. This is where the grains firm up and separate.","Fold the peas in during the rest rather than cooking them, so they stay bright and pop rather than turning grey.","If you want a slightly moister party-style rice, stir in an extra spoonful of Lizano and a splash of broth just before serving.","🍗","Costa Rican arroz con pollo is not the wet, saffron-scented Spanish version and not the Peruvian green one either. Here the chicken is poached first and shredded fine, the rice is cooked in that poaching broth with achiote until it turns a soft brick-orange, and the two are folded together with diced sweet pepper, carrot and peas at the end so nothing turns to mush. Salsa Lizano goes in twice, which gives the whole pan a gently sweet, cumin-edged tang that Ticos recognise instantly. It is mild, soft-textured, faintly sweet and deeply comforting — party food more than restaurant food, made in enormous batches for birthdays, first communions and any gathering where people will be standing up holding plates.","Arroz con pollo travelled from Spain to the Americas and then split into as many versions as there are countries, which is why arguing about the \"correct\" one is pointless. The Spanish original is a paella relative, cooked in one pan with the chicken on the bone. Latin American cooks kept the name and rebuilt the method around what their kitchens actually did. Costa Rica's answer is unusually specific: shred the chicken rather than serve pieces, colour the rice with achiote rather than saffron, keep it dry enough to eat with a fork while standing, and season with Salsa Lizano, a condiment that exists nowhere else and that Ticos abroad ask visitors to bring in their luggage.\n\nThat last detail is what makes the dish local rather than generic. Lizano has been produced in Costa Rica since the 1920s, a thin brown sauce of vegetables, spices and a little sugar, and its flavour sits somewhere between Worcestershire, tamarind and cumin. Poured into rice it does something no single spice does: it rounds the achiote's earthiness and adds a background sweetness that makes people go back for a second plate without being able to say why.\n\nThe social setting matters as much as the recipe. In Costa Rica arroz con pollo is celebration catering. It appears at children's birthdays alongside a bowl of crisps and a tray of small sandwiches, at office parties, at wakes and at any event where forty people need feeding cheaply and well. It is normally served with a garnish that looks strange to outsiders — a swirl of mayonnaise, some crisps, sometimes tinned beetroot or a lettuce leaf — because it is party food and party food is meant to look decorated. A soda will serve it at lunch with fried plantain and a cabbage salad, but its home is a folding table under a tarpaulin. Making it for four people at home is a slight distortion of scale; the technique below is written for a normal pan, but understand that its natural habitat is a pot the size of a bucket.","Keeps 3 days refrigerated in a sealed container. Reheat covered with a tablespoon of broth or water per portion so the grains steam back to softness instead of drying out. It freezes well for up to 2 months, though the peas lose colour; add fresh peas after reheating if that bothers you.",[421,422,423,424],"Poaching the chicken first gives you a real broth to cook the rice in, which is where most versions lose their flavour.","The vegetables go in at the end so the peas stay green and the carrot keeps a bite instead of dissolving.","Achiote is bloomed in oil rather than stirred in dry, so the colour is even and the rice never tastes chalky.","Scales cleanly from a family dinner to a party pot without changing any of the timings.",[426,427,428],"Large heavy pan or Dutch oven with a lid","Sieve or colander","Two forks for shredding",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},14,82,5,690,38,610,[437],"Fried ripe plantain, a lime-dressed cabbage salad, and crisps on the side if you are serving it the party way.",[439,442,445],{"name":440,"description":441},"Party plate service","The standard Costa Rican celebration presentation: a mound of rice topped with a swirl of mayonnaise, crisps and a few strips of sweet pepper.",{"name":443,"description":444},"Arroz con camarones","The same rice built with prawns instead of chicken, folded in during the final rest so they just turn opaque.",{"name":446,"description":447},"Arroz con pollo con maíz dulce","Some households add tinned sweetcorn along with the peas, which pushes the whole pan sweeter — common in Guanacaste, where corn is everywhere.",[449,455,460,463,468,471,476,479,484,487,490,493,497,499,505],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},600,"chicken","boneless chicken thighs","g","For the chicken",{"qty":456,"ref":457,"name":458,"unit":459,"group":454},1,"onion","onion, halved","piece",{"qty":456,"ref":461,"name":462,"unit":459,"group":454},"bay-leaf","bay leaf",{"qty":464,"ref":465,"name":466,"unit":467,"group":454},3,"garlic","garlic cloves, smashed","clove",{"qty":456,"name":469,"unit":470,"group":454,"noScale":8},"water","l",{"qty":472,"ref":473,"name":474,"unit":453,"group":475},400,"rice","long-grain white rice, rinsed until the water runs clear","For the rice",{"qty":464,"name":477,"unit":478,"group":475},"neutral oil","tbsp",{"qty":480,"ref":481,"name":482,"unit":483,"group":475},2,"achiote","ground achiote","tsp",{"qty":456,"ref":485,"name":486,"unit":459,"group":475},"bell-pepper","red sweet pepper, in small dice",{"qty":456,"ref":488,"name":489,"unit":459,"group":475},"carrot","carrot, in small dice",{"qty":456,"ref":491,"name":492,"unit":459,"group":475},"celery","celery stick, finely chopped",{"qty":494,"ref":495,"name":496,"unit":453,"group":475},150,"peas","peas, frozen or fresh",{"qty":464,"name":498,"unit":478,"group":475},"Salsa Lizano",{"qty":500,"ref":501,"name":502,"unit":503,"group":504},0.5,"cilantro","coriander, chopped","cup","To finish",{"qty":506,"name":507,"unit":508,"group":504},null,"salt and black pepper","to taste",[510,514,517,520,523,528,531],{"text":511,"title":512,"timerSeconds":513},"Put the chicken, halved onion, bay leaf and smashed garlic in a pan with the water and a good pinch of salt. Bring to a bare simmer and cook 20 minutes, until the meat pulls apart with no pink at the thickest point. Lift the chicken out and strain the broth.","Poach the chicken",1200,{"text":515,"title":516},"When the chicken is cool enough to handle, pull it into short fine threads with two forks. Toss the shreds with 1 tablespoon of the Salsa Lizano so the meat is seasoned before it ever meets the rice.","Shred and season",{"text":518,"title":519},"Heat the oil in a heavy pan over medium heat and stir in the ground achiote. Within about 30 seconds the oil will turn a clear deep orange and smell faintly peppery — do not let it go past that or it turns bitter.","Bloom the achiote",{"text":521,"title":522},"Add the diced sweet pepper, carrot and celery and cook 5 minutes until they soften and take on the orange colour. Tip in the rinsed rice and stir for 2 minutes until every grain is coated and looks glassy at the edges.","Fry the aromatics and rice",{"tip":524,"text":525,"title":526,"timerSeconds":527},"Lifting the lid releases the steam that is doing the cooking. Trust the timer.","Pour in 700 ml of the strained chicken broth and the remaining Salsa Lizano, season with salt, and bring to a boil. Cover, drop to the lowest heat and cook 15 minutes without lifting the lid or stirring.","Cook the rice covered",900,{"text":529,"title":530,"timerSeconds":450},"Take the pan off the heat, scatter over the shredded chicken and the peas, replace the lid and leave it for 10 minutes. The residual steam cooks the peas and warms the chicken while the grains firm up.","Fold in chicken and peas, then rest",{"text":532,"title":533},"Fork everything through gently from the bottom up until the chicken, peas and rice are evenly mixed and the grains fall apart cleanly. Fold in the coriander, taste for salt and pepper, and serve straight away.","Fluff and finish","ah-ROSS kohn POH-yo TEE-koh",[536,539,543],{"note":537,"swap":538,"original":498},"Gets the tang and sweetness, misses the vegetal note. Worth ordering the real bottle if you plan to cook Tico food more than once.","Worcestershire sauce with a pinch of cumin and brown sugar",{"note":540,"swap":541,"original":542},"Achiote is mostly about colour with a faint peppery earthiness, so this gets you close visually. Achiote paste dissolved in the oil works even better.","Sweet paprika plus a pinch of turmeric","Ground achiote",{"note":544,"swap":545,"original":546},"Traditional and cheaper, and the carcass gives a much better broth. Budget an extra 20 minutes of poaching and picking.","A whole chicken, poached and picked","Chicken thighs","costa-rican-arroz-con-pollo","Costa Rican Arroz con Pollo Tico (Chicken and Rice)","Costa Rican Arroz con Pollo Tico","Arroz con pollo","costa-rica","Central Valley",4,20,45,10,"easy",[559],"main",[561,562,563],"gluten-free","dairy-free","nut-free",[451,473,485,495,481],[566,569,571,573],{"alt":567,"src":568},"A pan of orange Costa Rican arroz con pollo with shredded chicken, diced sweet pepper, carrot and green peas","\u002Fimages\u002Frecipes\u002Fcosta-rican-arroz-con-pollo\u002Fhero.jpg",{"alt":567,"src":570},"\u002Fimages\u002Frecipes\u002Fcosta-rican-arroz-con-pollo\u002Fhero-16x9.jpg",{"alt":567,"src":572},"\u002Fimages\u002Frecipes\u002Fcosta-rican-arroz-con-pollo\u002Fhero-4x3.jpg",{"alt":567,"src":574},"\u002Fimages\u002Frecipes\u002Fcosta-rican-arroz-con-pollo\u002Fhero-1x1.jpg",[576,577,578,579,580,581],"arroz con pollo","costa rican chicken rice","achiote rice","salsa lizano","party food","tico","2026-08-20","dishroute-kitchen","The Costa Rican birthday-party rice: achiote-orange grains folded with shredded poached chicken, sweet pepper, carrot and peas, seasoned throughout with Salsa Lizano.",{"en":586},"\u002Frecipe\u002Fcosta-rican-arroz-con-pollo",{"items":588,"total":556,"page":456,"limit":865,"hasMore":866},[589,620,648,679,708,718,743,775,798,831],{"slug":590,"title":591,"shortTitle":592,"nativeName":593,"countrySlug":551,"region":552,"baseServings":553,"prepMinutes":432,"cookMinutes":556,"difficulty":557,"course":594,"diet":596,"mainIngredients":599,"images":603,"keywords":613,"publishedAt":582,"updatedAt":582,"authorSlug":583},"costa-rican-agua-dulce","Agua Dulce (Costa Rican Hot Cane Sugar Drink)","Agua Dulce","Agua dulce",[595],"drink",[597,598,561,562,563],"vegetarian","vegan",[600,601,602],"brown-sugar","cinnamon","lime",[604,607,609,611],{"alt":605,"src":606},"A steaming mug of amber Costa Rican agua dulce beside a broken block of unrefined cane sugar and a cinnamon stick","\u002Fimages\u002Frecipes\u002Fcosta-rican-agua-dulce\u002Fhero.jpg",{"alt":605,"src":608},"\u002Fimages\u002Frecipes\u002Fcosta-rican-agua-dulce\u002Fhero-16x9.jpg",{"alt":605,"src":610},"\u002Fimages\u002Frecipes\u002Fcosta-rican-agua-dulce\u002Fhero-4x3.jpg",{"alt":605,"src":612},"\u002Fimages\u002Frecipes\u002Fcosta-rican-agua-dulce\u002Fhero-1x1.jpg",[614,615,616,617,618,619],"agua dulce","tapa dulce","panela drink","costa rican drink","hot cane sugar","breakfast drink",{"slug":621,"title":622,"shortTitle":623,"nativeName":623,"countrySlug":551,"region":552,"baseServings":553,"prepMinutes":624,"cookMinutes":555,"difficulty":625,"course":626,"diet":627,"mainIngredients":628,"images":632,"keywords":642,"publishedAt":582,"updatedAt":582,"authorSlug":583},"costa-rican-casado","Casado (Costa Rican Soda Lunch Plate)","Casado",30,"medium",[559],[561,563],[473,629,630,631,451],"black-beans","plantain","cabbage",[633,636,638,640],{"alt":634,"src":635},"A Costa Rican casado plate with white rice, black beans, fried plantain, cabbage salad and chicken in tomato sauce","\u002Fimages\u002Frecipes\u002Fcosta-rican-casado\u002Fhero.jpg",{"alt":634,"src":637},"\u002Fimages\u002Frecipes\u002Fcosta-rican-casado\u002Fhero-16x9.jpg",{"alt":634,"src":639},"\u002Fimages\u002Frecipes\u002Fcosta-rican-casado\u002Fhero-4x3.jpg",{"alt":634,"src":641},"\u002Fimages\u002Frecipes\u002Fcosta-rican-casado\u002Fhero-1x1.jpg",[643,644,645,646,630,647],"casado","costa rican lunch","soda plate","rice and beans","tico food",{"slug":649,"title":650,"shortTitle":651,"nativeName":652,"countrySlug":551,"region":653,"baseServings":553,"prepMinutes":654,"cookMinutes":9,"restMinutes":494,"difficulty":557,"course":655,"diet":658,"mainIngredients":660,"images":662,"keywords":672,"publishedAt":582,"updatedAt":582,"authorSlug":583},"costa-rican-ceviche","Ceviche Tico (Costa Rican Lime-Cured Fish)","Ceviche Tico","Ceviche tico","Pacific coast",25,[656,657],"appetizer","snack",[659,561,562,563],"pescatarian",[661,602,457,501,485],"sea-bass",[663,666,668,670],{"alt":664,"src":665},"A bowl of Costa Rican ceviche with finely diced white fish, red onion, sweet pepper and coriander with crackers","\u002Fimages\u002Frecipes\u002Fcosta-rican-ceviche\u002Fhero.jpg",{"alt":664,"src":667},"\u002Fimages\u002Frecipes\u002Fcosta-rican-ceviche\u002Fhero-16x9.jpg",{"alt":664,"src":669},"\u002Fimages\u002Frecipes\u002Fcosta-rican-ceviche\u002Fhero-4x3.jpg",{"alt":664,"src":671},"\u002Fimages\u002Frecipes\u002Fcosta-rican-ceviche\u002Fhero-1x1.jpg",[673,674,675,676,677,678],"ceviche tico","costa rican ceviche","lime cured fish","corvina","raw fish","pacific coast",{"slug":680,"title":681,"shortTitle":682,"nativeName":682,"countrySlug":551,"region":683,"baseServings":553,"prepMinutes":654,"cookMinutes":684,"difficulty":625,"course":685,"diet":686,"mainIngredients":687,"images":691,"keywords":701,"publishedAt":582,"updatedAt":582,"authorSlug":583},"costa-rican-chifrijo","Chifrijo (Costa Rican Rice, Beans and Pork Bowl)","Chifrijo","San José",60,[559,656],[561,562,563],[688,473,629,689,690],"pork-belly","tomato","avocado",[692,695,697,699],{"alt":693,"src":694},"A bowl of chifrijo layered with white rice, soupy beans, crisp pork chicharrón, pico de gallo and avocado","\u002Fimages\u002Frecipes\u002Fcosta-rican-chifrijo\u002Fhero.jpg",{"alt":693,"src":696},"\u002Fimages\u002Frecipes\u002Fcosta-rican-chifrijo\u002Fhero-16x9.jpg",{"alt":693,"src":698},"\u002Fimages\u002Frecipes\u002Fcosta-rican-chifrijo\u002Fhero-4x3.jpg",{"alt":693,"src":700},"\u002Fimages\u002Frecipes\u002Fcosta-rican-chifrijo\u002Fhero-1x1.jpg",[702,703,704,705,706,707],"chifrijo","costa rican bar food","chicharron","rice and beans bowl","pico de gallo","bocas",{"slug":547,"title":548,"shortTitle":549,"nativeName":550,"countrySlug":551,"region":552,"baseServings":553,"prepMinutes":554,"cookMinutes":555,"restMinutes":556,"difficulty":557,"course":709,"diet":710,"mainIngredients":711,"images":712,"keywords":717,"publishedAt":582,"updatedAt":582,"authorSlug":583},[559],[561,562,563],[451,473,485,495,481],[713,714,715,716],{"alt":567,"src":568},{"alt":567,"src":570},{"alt":567,"src":572},{"alt":567,"src":574},[576,577,578,579,580,581],{"slug":719,"title":720,"shortTitle":721,"nativeName":722,"countrySlug":551,"region":552,"baseServings":553,"prepMinutes":556,"cookMinutes":723,"difficulty":557,"course":724,"diet":727,"mainIngredients":728,"images":729,"keywords":739,"publishedAt":582,"updatedAt":582,"authorSlug":583},"costa-rican-gallo-pinto","Gallo Pinto (Costa Rican Rice and Black Beans)","Gallo Pinto","Gallo pinto",15,[725,726],"breakfast","side",[597,598,562,563],[473,629,457,485,501],[730,733,735,737],{"alt":731,"src":732},"A pan of speckled Costa Rican gallo pinto, white rice flecked with black beans, red pepper and coriander","\u002Fimages\u002Frecipes\u002Fcosta-rican-gallo-pinto\u002Fhero.jpg",{"alt":731,"src":734},"\u002Fimages\u002Frecipes\u002Fcosta-rican-gallo-pinto\u002Fhero-16x9.jpg",{"alt":731,"src":736},"\u002Fimages\u002Frecipes\u002Fcosta-rican-gallo-pinto\u002Fhero-4x3.jpg",{"alt":731,"src":738},"\u002Fimages\u002Frecipes\u002Fcosta-rican-gallo-pinto\u002Fhero-1x1.jpg",[740,741,646,742,579,581],"gallo pinto","costa rican breakfast","black beans",{"slug":744,"title":745,"shortTitle":746,"nativeName":747,"countrySlug":551,"region":552,"baseServings":748,"prepMinutes":624,"cookMinutes":749,"difficulty":625,"course":750,"diet":752,"mainIngredients":753,"images":758,"keywords":768,"publishedAt":582,"updatedAt":582,"authorSlug":583},"costa-rican-olla-de-carne","Olla de Carne (Costa Rican Beef and Root Pot)","Olla de Carne","Olla de 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