Arroz con Pollo

Arroz con pollo is a Costa Rican chicken and rice dish, with the rice and chicken simmered together in a sofrito. Versions of chicken and rice cooked in one pot are made across Spain and Latin America, and Costa Rica has its own form of the dish. Because the rice cooks in the same pot as the chicken, it takes on the flavour of both the meat and the sofrito.

What it really is

Pieces of chicken are seasoned and cooked in a sofrito built on onion, garlic and coriander. Rice goes into the same pot and simmers in the liquid until it is tender, so the grains absorb the juices from the chicken and the sofrito. The chicken and rice are not cooked separately and then combined. They finish together as one dish, which is what sets it apart from a plain plate of rice with chicken beside it.

The dish is usually a complete meal on its own. Recipes differ from household to household, so the exact seasoning and the amount of liquid can vary.

How it's served

• Hot, with the chicken and rice served together on the plate.
• Often with a green salad and a portion of beans alongside.
• Eaten with a fork or spoon, with the rice moist from the cooking liquid.

How to write it on the menu

• Name the protein as chicken, and say whether it is on the bone or boneless.
• Describe the dish as chicken and rice cooked with sofrito, so guests know the rice is cooked in the chicken pot.
• The classic recipe has no common allergen, but ask the kitchen whether a stock cube or seasoning mix contains celery or milk, and flag it if it does.
• State whether the salad and beans are included in the price or sold separately.
• If you add peas, carrots, peppers or wine to your version, list them, because recipes vary widely.