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How to make it

  • Cut chicken in pieces, put in slow cooker with boullion, 4 inches of a celery stick, 2 garlic cloves, 1/2 bay leaf, 2 shakes oregano cook 8 hours on low in a slow cooker with 5 cups of water.
  • Save broth. Take chicken off bone, set aside.
  • In sauce pan heat oil and sautee the achote, chopped celery, chopped onion, onion powder and chopped garlic. Add rice and sautee a few minutes until a little brown. Add strained chicken broth, capers, caper juice, olives, and olive juice and bring to a boil, continue to boil on medium high, when water begins to evaporate, cover and cook on low heat for 15 minutes.
  • When water has evaporated add chicken and stir.

Reviews & Comments 4

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    " It was excellent "
    gagagrits ate it and said...
    Hey Deb this is a winner love all the spices here....:)
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  • homita 10 years ago
    when do you add the onion powder?
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    " It was excellent "
    jimrug1 ate it and said...
    Saving this!! One of my favorite Costa Rican dishes..... thanks... Jim
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    " It was excellent "
    sparow64 ate it and said...
    Great recipe! Thanks for sharing...will be making this one.
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