Arroz con Pollo

Arroz con Pollo is a traditional dish of Spain and Latin America, with regional variations in the recipe from country to country. The dish's main ingredients are rice and chicken, which are cooked together with various spices and vegetables.

Origins

The origins of Arroz con Pollo can be traced back to the Moorish occupation of Spain, where the Moors introduced rice to the Iberian Peninsula. The dish is similar to paella, a famous Spanish rice dish, but differs in its use of chicken instead of seafood.

Ingredients

The basic ingredients of Arroz con Pollo are chicken, rice, onion, bell pepper, garlic, and tomato. The dish is typically seasoned with saffron, which gives the rice its characteristic yellow color, and paprika, which adds a smoky flavor. Other common ingredients include peas, carrots, and olives.

Preparation

The chicken is first browned in a large pot, then removed and set aside. The vegetables are then sautéed in the same pot, followed by the rice, which is cooked until it is golden brown. The chicken is then returned to the pot, along with the spices and enough water or chicken broth to cover the ingredients. The dish is then covered and simmered until the rice is cooked and the flavors have melded together.

Variations

There are many regional variations of Arroz con Pollo. In Cuba, for example, the dish is often made with beer and cumin, while in Peru, it is typically made with cilantro and served with salsa criolla. In Puerto Rico, the dish is often made with sofrito, a sauce made from onions, peppers, garlic, and tomatoes.

See also

• Paella
• Jambalaya
• Pilaf
• Biryani

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