When Do You Eat Arroz Con Pollo?

Arroz con pollo translates as "rice with chicken." With Spanish origins, the dish is very popular in Cuba, Puerto Rico and Costa Rica. Spanish paella, which includes saffron, is a complex arroz con pollo recipe and is the forerunner to other Latin American chicken with rice dishes. Traditional arroz con pollo dishes have distinct Latin American ingredients and flavors. The dish is served at a variety of gatherings, large and small, festive and mundane.

History

With rice introduced by China in the 16th or 17th century, Spanish regions created paella, arroz con pollo's ancestor. Spanish Andalusia and Valencia claim to be the origin of this simple and popular dish. Arroz con pollo is the national dish in many Latin American countries. Cuba, Puerto Rico and Costa Rica are among the countries that take pride in their versions of the simple dish. Although there are variations of the original recipe, it is easy to discern Spanish paella's influence in all the recipes.

Function

Considered a staple dish, arroz con pollo is served at many types of gatherings and events and is a single-pot meal. In any of the countries where the chicken dish is regularly enjoyed, it can be found at celebrations, festivals, family gatherings or at the dinner table any day of the week. Often, the distinction between arroz con pollo served at a public event and at a private gathering is the inclusion of the expensive spice saffron.

Features

Contrasted to Spanish paella, Latin American arroz con pollo does not include seafood and chorizo is substituted with ham or another cut of pork. In Puerto Rico, the dish is served with achiote seed oil, rather than olive oil. The addition of tomatoes and garlic gives arroz con pollo a distinctive Cuban touch. Some Costa Rican recipes do not use pork. Saffron is an ingredient in Spanish paella. With vegetables, spices, chicken and other meats or seafood, rice and, of course, each cook's unique touch, arroz con pollo enjoys global popularity yet maintains regional distinction.

Benefits

A one-pot meal, arroz con pollo, with its blend of spices, meats and vegetables, is well-suited for any occasion. It is hard to imagine a festival banquet, family celebration or dinner at the end of a working day that would not have a steaming pot of Latin chicken and rice, which makes for an inexpensive meal. It also is not hard to realize why the dish is so popular in so many regions. The beauty of the dish is that people can eat and enjoy it anytime.

Misconceptions

Although one region might claim that tomatoes, for example, distinguish its recipe for arroz con pollo, other regions use these ingredients as well. Another factor is that arroz con pollo invites cooks to offer their own twists on a basic recipe. Also, do not let the name detract from the fact that chicken and rice single-pot meals are popular in many versions all over the world. For example, China, Hawaii and India are among the places that have unique and delicious versions of the flavorful chicken and rice. Sweet and sour chicken, Hawaiian chicken and rice and curry chicken are as simple to make, easy to serve and tasty as Cuban or Puerto Rican arroz con pollo. Like their Latin cousins, these dishes are eaten at festive banquets and at the family table.

Resources

• Puerto Rican arroz con pollo
• Cuban arroz con pollo
• Costa Rican arroz con pollo