Arroz con pollo

Arroz con pollo is a traditional dish of Spain and Latin America, closely related to paella in the Valencian region and considered part of the Latin American cuisine. The dish is made with rice and chicken, as the name suggests, and often includes a variety of other ingredients and seasonings.

History

The origins of Arroz con pollo can be traced back to the Moorish occupation of Spain, where rice became a staple ingredient in Spanish cuisine. The dish was then brought to the Americas by Spanish colonizers, where it evolved to include local ingredients and flavors.

Preparation

The preparation of Arroz con pollo involves cooking chicken pieces with rice, often in the same pot. The chicken is usually browned first and then removed from the pot. The rice is then cooked in the chicken broth, along with other ingredients such as onion, garlic, bell peppers, and tomatoes. The chicken is then returned to the pot and the dish is simmered until the rice is cooked and the flavors are well combined.

Variations

There are many regional variations of Arroz con pollo throughout Spain and Latin America. In Cuba, for example, the dish is often made with beer and saffron, while in Peru, it is typically made with cilantro and served with salsa criolla. In the Dominican Republic, the dish is known as "locrio de pollo" and includes olives and capers.

Cultural Significance

Arroz con pollo is often served on special occasions and is considered a comfort food in many Latin American cultures. It is also a popular dish in the United States, particularly in areas with large Hispanic populations.

See Also

• Paella
• Jambalaya
• Pilaf
• Biryani