Much as every culture showcases their individual form of the dumpling (um, matzh balls) arroz con pollo, or chicken and rice, is a dish for which every Latin country has it’s own unique spin.
Some use beer versus wine, or crushed annatto rather than saffron, but one thing remains constant: arroz con pollo is one of the most crowd-pleasing dishes of a Cuban home. If you’re not familiar with this iconic dish, it might remind you of paella. With orange-tinged rice, and emerald peas jeweled throughout, I can see where that assessment would make sense, but nothing can be further from the truth. Arroz con pollo has its own merits. It’s affordable, it’s rich with flavor, as well as visually gratifying, and the best part of all is how quickly it cooks up, making it ideal for a family-friendly weeknight meal.
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I have many distinct memories of eating arroz con pollo as a child, holding a chicken drumstick in each hand, and taking alternating bites from side to side. And as they say the apple doesn’t fall far from the tree, since my son now devours this dish. The next time you’re on the hunt for a quick and easy meal to feed a family, big or small, try making arroz con pollo and you may even figure out your own personal spin on the dish.
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Cuban-Style Arroz Con Pollo
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