For the Filipino rice gruel with chicken, see Arroz caldo.
Arroz con pollo (Spanish for rice with chicken) is a traditional dish of Latin America, closely related to paella. It typically consists of chicken cooked with rice, onions, saffron, and a potential plethora of other grains or vegetables. In the Dominican Republic it is alternately called locrio de pollo, and in Saint 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 and annatto oil, and saffron 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 like arroz con gandules (rice with pork and pigeon peas) and arroz con maiz (rice with corn and sausage). Beer is used in many Puerto Rican dishes like pollo guisado (braised stewed chicken) and asopao de pollo (chicken rice stew). Many Puerto Rican rice dishes are generously seasoned with sofrito, a sauce commonly used in arroz con pollo.
Food writer Elisabeth Lambert Ortiz, pointing out the international aspects of the dish, notes the origin of arroz con pollo in the Spanish forms of pilaf, already reflecting international influences: chicken was brought from India and rice from Asia; saffron (used for the yellow colour in Spain, instead of annatto) was introduced by Phoenician traders; tomatoes and peppers (also known as sofrito) are natives of the Americas.[1][6]
^Alice L. McLean (30 August 2006). Cooking in America, 1840–1945. Greenwood Publishing Group. p. 139. ISBN978-0-313-33574-7. Retrieved 8 August 2011.
^Robert M. Weir; Karen Hess (March 1998). The Carolina Rice Kitchen: The African Connection. Univ of South Carolina Press. p. 39. ISBN978-1-57003-208-0. Retrieved 8 August 2011.
^Kellie Jones; Amiri Baraka; Lisa Jones; Hettie Jones; Guthrie P. Ramsey (6 May 2011). EyeMinded: Living and Writing Contemporary Art. Duke University Press. p. 285. ISBN978-0-8223-4873-3. Retrieved 8 August 2011.
^D. H. Figueredo (16 July 2002). The complete idiot's guide to Latino history and culture. Penguin. p. 250. ISBN978-0-02-864360-1. Retrieved 8 August 2011.
^"Arroz con Pollo"/ Foodandwine.com. Accessed August 2011.
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Arroz con pollo
May 12, 2023
arroz, pollo, filipino, rice, gruel, with, chicken, arroz, caldo, spanish, rice, with, chicken, traditional, dish, latin, america, closely, related, paella, typically, consists, chicken, cooked, with, rice, onions, saffron, potential, plethora, other, grains, . For the Filipino rice gruel with chicken see Arroz caldo Arroz con pollo Spanish for rice with chicken is a traditional dish of Latin America closely related to paella It typically consists of chicken cooked with rice onions saffron and a potential plethora of other grains or vegetables In the Dominican Republic it is alternately called locrio de pollo and in Saint Martin it is called lokri or locreo 1 2 3 4 5 Arroz con polloA plate of Arroz con polloCourseLunch dinnerRegion or stateIberian Peninsula Latin AmericaServing temperatureHotMain ingredientsRice chicken vegetablesVariationsLocrio de pollo arroz con gandules arroz con maizCookbook Arroz con pollo Media Arroz con pollo Contents 1 Origins 2 See also 3 References 4 External linksOrigins EditThere 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 and annatto oil and saffron 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 like arroz con gandules rice with pork and pigeon peas and arroz con maiz rice with corn and sausage Beer is used in many Puerto Rican dishes like pollo guisado braised stewed chicken and asopao de pollo chicken rice stew Many Puerto Rican rice dishes are generously seasoned with sofrito a sauce commonly used in arroz con pollo Food writer Elisabeth Lambert Ortiz pointing out the international aspects of the dish notes the origin of arroz con pollo in the Spanish forms of pilaf already reflecting international influences chicken was brought from India and rice from Asia saffron used for the yellow colour in Spain instead of annatto was introduced by Phoenician traders tomatoes and peppers also known as sofrito are natives of the Americas 1 6 Homemade arroz con pollo and papas a la huancaina bottom Lima Peru See also Edit Food portal Latin America portalArroz caldo Biryani Cabidela Chicken and rice disambiguation Jollof rice List of chicken dishes List of rice dishesReferences Edit a b Elisabeth Lambert Ortiz 9 September 1998 Cocina latinoamericana EDAF p 251 ISBN 978 84 414 0421 2 Retrieved 9 August 2011 Alice L McLean 30 August 2006 Cooking in America 1840 1945 Greenwood Publishing Group p 139 ISBN 978 0 313 33574 7 Retrieved 8 August 2011 Robert M Weir Karen Hess March 1998 The Carolina Rice Kitchen The African Connection Univ of South Carolina Press p 39 ISBN 978 1 57003 208 0 Retrieved 8 August 2011 Kellie Jones Amiri Baraka Lisa Jones Hettie Jones Guthrie P Ramsey 6 May 2011 EyeMinded Living and Writing Contemporary Art Duke University Press p 285 ISBN 978 0 8223 4873 3 Retrieved 8 August 2011 D H Figueredo 16 July 2002 The complete idiot s guide to Latino history and culture Penguin p 250 ISBN 978 0 02 864360 1 Retrieved 8 August 2011 Arroz con Pollo Foodandwine com Accessed August 2011 External links Edit Wikimedia Commons has media related to Arroz con pollo Wikibooks Cookbook has a recipe module on Arroz con pollo Retrieved from https en wikipedia org w index php title Arroz con pollo amp oldid 1146274181, wikipedia, wiki, book, books, library,
