Arroz Con Pollo, Latin Rice with Chicken
This dish originated in Spain and is still relished in every household. When the Spaniards went to Latin America they carried forward their love for this dish and it was so tasty that the Latin Americans welcomed it with open arms or rather open mouths :) This dish is also quite famous in Caribbeans, specially in Cuba and Peurto Rico. Jokes apart, I learnt about this dish, from a Spanish social worker, who came to India for a year and taught in some church run schools. She used to cook Spanish/Portuguese and Latin American food every weekend during her holidays and I was a permanent feature of her dining table. I always liked this dish because it is light and tasty. This is an ideal one pot meal, when you are too tired at the end of the day...
Preparation Time : 15 minutes
Marination Time : 1 hour to Overnight
Cooking Time : 45 - 50 minutes
Resting Time : 10 minutes
Difficulty : Easy
Serves : 4 - 6
1) When you are sauteing the onions, just add 1-2 tablespoons of paprika. This will bring a new dimension to your dish.
2) Use a short-grain rice, like Valencia or Arborio, if you can find it.
3) Substitute a little beer or white wine for some of the stock or water if you like.
Fun Facts :Peruvians also enjoy a similar dish , Called Arroz Con Pato, that substitutes duck for the chicken.