Arroz con Pollo, meaning “rice with chicken” in Spanish, is a classic dish that varies wonderfully across Latin American countries. Each version carries the soul of its cuisine, blending the comforting warmth of rice and chicken with a palette of spices, vegetables, and herbs. This particular recipe offers a harmonious mix of flavors, with cumin, oregano, and turmeric playing leading roles alongside tender chicken and fluffy rice.
The Story
Arroz con Pollo’s roots stretch across oceans, from Spain to the Americas, adapting to local tastes and ingredients along the way. This dish is more than a meal; it’s a cultural symbol, bringing families together and representing the blend of indigenous, African, and European influences that characterize Latin American culinary traditions. This version seeks to capture that rich heritage, promising both familiarity and discovery in each bite.
Why You Should Make It
Perfect for any day of the week, Arroz con Pollo is a one-pot wonder that feeds the soul as well as it does the body. It’s relatively simple to prepare, packs a nutritional punch, and the leftovers (if there are any) taste even better the next day as the flavors meld together overnight.
How to Serve
Serve this vibrant dish directly from the pot it was cooked in, bringing the kitchen to the table. Garnish with fresh cilantro and lemon or lime wedges to brighten the flavors. A simple side salad or fried plantains can complement the richness and provide a refreshing contrast.
How to Store
Arroz con Pollo can be refrigerated in an airtight container for up to 4 days. Reheat gently in the microwave or on the stove, adding a splash of chicken broth or water to moisten the rice.
Tips
- Seasoning the chicken well before cooking adds depth to the dish.
- Browning the chicken before adding it to the rice infuses the oil with flavor that permeates the entire dish.
- Rinse the rice thoroughly to remove excess starch, ensuring fluffy grains that don’t clump together.
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