Arroz con pollo is a dish from Spain, which means rice with chicken. It is a traditional dish from Southern Spaniard heritage and familiar across Latin America and the Caribbean, particularly in Cuba, Colombia, Ecuador, Panama, Peru, Puerto Rico, Costa Rica, Honduras and the Dominican Republic. It is originally spicy, rich with vegetables, seasonings, supple rice and crunchy chicken. However, there may be regional variations to the actual recipe. Popular variants of Arroz con pollo recipe include Arroz a la Valenciana, Arroz Caldo With Chicken, Arroz Con Pollo Chapina, Cuban-Style Arroz Con Pollo and Arroz Con Pollo II.

History 

Arroz con pollo is believed to have originated in the Andalusia region of Spain amongst the peasants, as a pilaf, which was originally prepared by boiling rice in a broth. Over time, this dish had undergone changes and today, this chicken rice dish is a staple all over Latin America. As per Elisabeth Lambert Ortiz, the food writer, this dish has a multi-cultural influence; wherein the chicken was brought in from India and the rice from other parts of Asia, while tomatoes and peppers were indigenously available, saffron, an important ingredient used in its preparation, was introduced by the Phoenician traders. This dish is also believed to be influenced by a similar African rice dish called “jollof rice”. Today, this chicken rice dish is considered to be the national dish of Puerto Rico.

Ingredients Used and Popular Methods of Preparation 

Arroz con pollo recipe generally uses ingredients including rice, beer, stock, sofrito (a combination of vegetables and fresh herbs), chicken, saffron and classic annatto. All-purpose flour is used for dredging the chicken pieces. The chicken is then sautéed and mixed with sofrito or the vegetable and herbs are mixed along with spices fried in olive oil. Once it begins to simmer, long grain rice is added. Further flavors are infused by adding in chicken broth or chicken broth with beer. The liquids are allowed to simmer and cook until the liquid reduces. While the cooking starts getting to complete, the sofrito can be pulled up to cover and make a natural garnish.

Serving and Eating 

Arroz con pollo made in traditional Spanish Arroz con pollo recipe goes well with flat, full-flavored red wine, such as a Merlot or Zinfandel from California or a Rioja from Spain. To make it more appealing, chicken pieces can be arranged on the rice before serving. It can also be garnished with cilantro.

Popular Variations

Arroz con pollo can be made with several variations. The original arroz con pollo recipe does not include too many spices although in the variations paprika and capers can be added.

• This can be done while sautéing the onions.
• Pimentos, capers and a dash of saffron can be mixed into the dish while adding stock or water.
• Short grain rice such as Valencia or Arborio can also be used.
• Water can be substituted with a little beer or white wine for some of the stock.
• Oils of other types such as achiote oil can be made use of instead of olive oil to give the dish more of a Caribbean feel. This also results in a yellowish hue to the dish.
• In Peru, the chicken in the Arroz con pollo recipe is substituted with duck.
• The herbs used in the recipe commonly include cilantro, goya adobo, annatto and paprika.
• The chicken used in Arroz con pollo can be marinated as well. A simple marinating recipe would be a mixture of minced garlic, lime juice and salt. The chicken turns well when marinated for a whole good 3- 4 hours.
• The Cuban style recipe is known as Arroz con pollo Receta where in short-grained Valencia-style rice is used.
• The Peruvian Arroz con pollo recipe recipe happens to be Arroz con pollo peruano which is chicken with rice dish is made in two skillets, and flavored with cilantro, chili pepper, and orange juice.
• Arroz Con Pollo Chapina refers to Guatemala Style Chicken and Rice or Arroz con pollo which incorporates lot of vegetables, herbs, seasonings and also cheese.
• Salsa Arroz Con Pollo is a classic Hispanic variation of the dish.

Health and Nutrition Facts 

The nutrition values in Arroz con pollo vary with recipes. However, a single serving of this dish contains about 186 calories. It has a high content of carbohydrates, which is about 75g per serving and has about 5g of fat. Because of the chicken used in the dish, it also contains a good amount of complete protein, which is around 20g per serving. Vitamin A, niacin, vitamin C, K, E, B6 and B12 are also present in good amounts. It also contains thiamin and riboflavin along with minerals such as magnesium, potassium, iron, calcium, zinc and copper and a good amount of folate.

Miscellaneous Facts 

This is often confused with Arroz con gandules which is a combination of rice, pigeon peas and pork, cooked in the same pot with Puerto Rican-style sofrito. This is the signature dish of Puerto Rican culture often mistaken for Arroz con Pollo.

Paella is another Valencian rice dish that evolved in its modern type around the mid-19th century near Lake Albufera, a lagoon in Valencia, on the east coast of Spain which is similar to Arroz con pollo.

Trivia

The popular “I Love Lucy” comedy show of the 1950s once featured arroz con pollo being prepared by Ricky, one of the main characters of the show. Desi Arnaz, who played the character of Ricky, loved the dish so much that later on a cookbook by the same name as the show i.e., “I Love Lucy”, also featured the recipe of this dish.