Guanacastecan Recipes: Corn Rice

Esta publicación también está disponible en: Español

1 large hen

2.2 lbs of corn kernel

1 bunch of cilantro

1 chile pepper

1 celery stalk 

Complete seasoning 

1 head of garlic

Achiote

Chicken broth

1. Wash the corn well to remove the shell “because it’s embarrassing when people get it stuck in their teeth,” says Miss Fidelina. 
2. Cook the hen with the vegetables until it is soft and set it aside with the stock.
3. In a pot, add the chicken broth, achiote and the corn kernels and cook it on medium heat for an hour. Add water constantly so it doesn’t dry out. 
4. Five minutes before turning the heat off, add the spiced hen that you previously cooked, the chopped vegetables and the complete seasoning. 
5. When the corn rice is soft and creamy it can be served with a hard boiled egg and cubed plantain.