 A plate of Arroz con pollo | |
| Course | Lunch, dinner |
|---|---|
| Region or state | Iberian Peninsula,Latin America |
| Serving temperature | Hot |
| Main ingredients | Rice, chicken, vegetables |
| Variations | Locrio de pollo,arroz con gandules,arroz con maiz |
Arroz con pollo (Spanish forrice with chicken) is a traditionaldish ofLatin America. It typically consists of chicken cooked with rice, onions, saffron, and a potential plethora of other grains or vegetables. In theDominican Republic it is alternately calledlocrio de pollo, and inSaint Martin it is called lokri or locreo.[1][2][3][4][5]
There is some debate as to whether it originated in Spain or Puerto Rico. Many Puerto Ricans note that arroz con pollo cannot be made without beer andannatto oil, andsaffron is no substitute. Beer and annatto are rarely used in Spanish cooking and never in arroz con pollo there. Annatto is frequently used in Puerto Rican cooking especially in rice dishes likearroz con gandules (rice with pork and pigeon peas) andarroz con maiz (rice with corn and sausage). Beer is used in many Puerto Rican dishes like pollo guisado (braised stewed chicken) andasopao de pollo (chicken rice stew). Many Puerto Rican rice dishes are generously seasoned with sofrito, a sauce commonly used in arroz con pollo.
Food writerElisabeth Lambert Ortiz, pointing out the international aspects of the dish, notes the origin of arroz con pollo in the Spanish forms ofpilaf, already reflecting international influences: chicken was brought fromIndia and rice fromAsia; saffron (used for the yellow colour in Spain, instead of annatto) was introduced byPhoenician traders; tomatoes and peppers (also known assofrito) are natives of the Americas.[1][6]
.svg)
