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Arroz con Pollo Estilo Panameño (Panamanian style chicken and rice)

  • Yield: 4 servings 1x


  • 4 medium chicken thighs (skin on, bone-in)
  • 1 tbs avocado, peanut or vegetable oil
  • 1/2 medium onion (diced)
  • 2 cloves garlic (minced)
  • 1 1/2 tbs paprika (we prefer Hungarian but smoked works great too)
  • 1 cup long grain white rice
  • 1 14 oz can crushed tomatoes
  • 1 1/2 cups water
  • 1/2 cup broth of choice
  • 1 large carrot (thinly sliced)
  • 1 cup frozen peas
  • 1/2 cup green salad olives (sliced)
  • 1/4-1/3 cup olive brine/juice
  • 3 large stems of parsley (chopped)
  • to taste salt & pepper


  1. Pat chicken dry and season with salt and pepper.
  2. Heat oil in a heavy skillet over moderately high heat until hot but not smoking; then brown chicken on all sides, about 12 minutes total.
  3. Transfer chicken to a plate.
  4. If necessary, add oil, then add the onion, garlic, and paprika.
  5. Cook over medium heat, scraping the bottom for about 2 minutes.
  6. Add the carrots and cook for 2 minutes, stirring often.
  7. Add the tomatoes, water, and broth and bring to a boil.
  8. When boiling, add the chicken and cook for 5 minutes.
  9. Stir in the rice, cover, lower heat to simmer and cook until most of the liquid is absorbed, about 15 minutes.
  10. Remove the lid, add the peans and then continue cooking until the liquid is absorbed and the rice begins to stick to the bottom of the pan, about 10 minutes.
  11. Add the olives and parsley and mix, then add the olive juice to taste.
  12. Adjust the salt before serving.
  13. Top with chopped fresh parsley when serving.


Source: Suzanne Fulton in Texas Co-Op Power May 2021

  • Category: Main Dish
  • Cuisine: Mexican/South American


  • Calories: 353
  • Sugar: 4
  • Sodium: 598
  • Fat: 10
  • Saturated Fat: 2
  • Carbohydrates: 61
  • Fiber: 6
  • Protein: 9
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