Costa Rica, the “Rich Coast” is the second smallest republic in Central America. The dish is equally rich in ingredients, varied and delightful.
Bring salted water to a boil in a saucepan, pour in the soup chicken, rinsed inside and out, and cook in 80 minutes.
Remove meat from bones, divide into bite-sized pieces, keep warm in a little chicken soup, set aside. Clean the onions, celery and peppers, remove the peel, dice finely and add to the chicken soup form, add the long grain rice and gently simmer the whole thing with the lid closed at low temperature in about 25 min. Later add the paradeis pulp, raisins, finely sliced olives and chopped walnuts. Heat everything again for 10 minutes and season with chili seasoning, bell pepper, paprika and salt.
Put the long grain rice on a warmed plate and arrange the chicken pieces on it. Drain the chili peppers and arrange them decoratively on the rice dish.
6 servings
Serving suggestion: mixed leaf salad Recommended drink: Spanish white wine from the Penedés region
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