Arroz con pollo
Arroz con pollo (rice with chicken in Spanish) is a traditional dish that is common throughout Latin America and the Caribbean, especially in Cuba, Colombia, Ecuador, Panama, Peru, Puerto Rico, Costa Rica, Honduras and the Dominican Republic. Common ingredients include rice, beer, stock, sofrito (a mix of vegetables and fresh herbs), chicken, and saffron or more authentic and commonly annatto.
Origin
Many believe arroz con pollo originated in Puerto Rico, making it this island's unofficial, national dish.[citation needed]Also, arroz con pollo is rooted in Spanish cuisine.[citation needed]
Basic cooking methods
There are many variations of the recipe as followed by people from different parts of the latin world, but the main ingredients and basic steps are as follows:
- Heat Olive Oil
- Add annatto seeds for about 30–40 seconds (can be subsisted with paprika or saffron)
- Remove seeds
- Add chicken to pot and saute (chicken should be seasoned overnight in adobo)
- Remove chicken
- Add the sofrito and bay leaves
- Add chicken back to pot and stir together with sofrito
- When the sofrito starts to simmer, add rice (arborio or long grain) and coat with sofrito
- Add chicken broth or chicken broth with beer
- Bring liquid to a simmer
- Cook until the liquid evaporates
See also
References
External links
- Free Arroz con Pollo Recipe
- Cuban Arroz con Pollo Recipe
- Puerto Rican Arroz con Pollo Recipe
- Puerto Rican Arroz con Pollo Recipe 2
- Arroz con pollo (English and Spanish) from Fiesta of Flavors - Traditional Hispanic Recipes for People with Diabetes
- Arroz con pollo recipe