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Express Venezuelan Chicken and Rice

Name: Express Venezuelan Chicken and Rice
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: 🇻🇪 Venezuela
Ingredients: 300g bone‑less chicken pieces, medium; 200g long‑grain rice; 1 tablespoon annatto powder; 1 tablespoon extra‑virgin olive oil; 1 medium onion, finely chopped; 2 garlic cloves, crushed; 400ml homemade chicken broth; 1 red bell pepper, sliced into strips; al gusto salt and black pepper; 10g fresh cilantro, chopped

📍 🇻🇪 Venezuela

⏱️Prep: 20 min

🔥Cook: 40 min

⏰Total: 60 min

🍽️4 servings

● Difficulty: Medium

In the heat of the kitchen, the aroma of freshly chopped cilantro and sparkling annatto mingle with the sound of rice sautéing. When the pot is covered, the steam becomes a golden veil that wraps each grain, while the chicken pieces cook in their own juices, staying juicy and tender.

The secret lies in the combination of simple yet powerful ingredients. Long‑grain, firm rice absorbs the yellow broth that forms when onion, garlic and bell pepper are sautéed, and adding a bay leaf and cumin gives the dish depth. The chicken, cut into uniform cubes, is lightly browned before being incorporated into the sofrito, giving it a crispy exterior and a melt‑in‑your‑mouth interior.

Annatto, with its intense red color, not only adds hue but also an earthy flavor that recalls the plains fields. Freshly crushed cilantro is added at the end to preserve its freshness and citrus aroma. A splash of lemon juice and a pinch of salt balance the flavors, making each spoonful a direct trip to Venezuelan cooking.

This express version of “Venezuelan Chicken and Rice” is perfect for those seeking a comforting dish without spending hours in the kitchen. With just a few minutes of prep and one pot, you get fluffy rice that melds with the chicken, creating a culinary experience that celebrates the simplicity and richness of the llanero tradition.

🛒 Ingredients

4 servings

300g bone‑less chicken pieces, medium
200g long‑grain rice
1 tablespoon annatto powder
1 tablespoon extra‑virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, crushed
400ml homemade chicken broth
1 red bell pepper, sliced into strips
al gusto salt and black pepper
10g fresh cilantro, chopped

👨‍🍳 Step-by-step instructions

In the pressure cooker, heat the oil to 190 °C until it sizzles. Add the chicken and sear each side for 3 min at 210 °C; the Maillard reaction creates a golden crust that locks in the juices.
Remove the chicken and set aside. In the same oil, sauté the onion and garlic at 160 °C until translucent, taking care not to burn them.
Stir in the annatto and bell pepper; cook 1 min longer at 170 °C to release their essential oils and color the broth.
Add the rice and stir for 30 s at 180 °C; the oil coating each grain prevents clumping when the liquid is added.
Return the chicken, pour in the broth, and adjust the salt. Close the lid and cook on medium pressure for 12 min. This allows the steam to reach 100 °C inside the vessel, cooking the rice without overcooking the chicken.
When done, release the pressure using the safety valve. Open the pot carefully, add the cilantro and gently stir so it distributes without breaking the rice’s texture.
Let rest for 5 min before serving, allowing the starches to settle and the broth to coat the surface.

💡 Chef's tip

Sear the chicken at 210 °C because the high temperature triggers collagen denaturation in the meat, turning it into gelatin that provides its characteristic tenderness without drying out.

📝 Our take

Esta receta combina la textura esponjosa del arroz con la jugosidad del pollo y el toque ácido del tomate, creando un equilibrio perfecto entre sabor y aroma. La inclusión de la cebolla roja y el cilantro aporta frescura y un guiño a la cocina caribeña. Al degustarlo, sientes la tradición venezolana en cada bocado. Este plato es la promesa de una comida reconfortante y auténtica.

🍷 Wine & food pairing

Prueba un tinto joven de la DO Ribera del Duero. Su fruta afrutada y taninos suaves cortan la grasa del pollo y complementan la acidez de la salsa de tomate.