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Arroz con pollo
This differs a lot from your typical arroz con pollo. This makes a delicious, flavorful broth mixture that is combined with the rice. This is what makes it super delicious and flavorful. It tastes bright and earthy and spicy. The spice definitely chills out as it cooks with the rice. The chicken is so good and falls off the bone. The little guy on top is killer. It transforms anything that might be a bit mundane and not so flavorful. Lucky for us, the rice is flavorful and then you add this and it adds even more flavor. Over the holiday break, my mom made it and we put it on tamales.
A flamboyant Latin-American answer to the Spanish paella, the festive one-pot treat known as arroz con pollo is adored across Latin America and the Spanish Caribbean. This Cuban iteration was a famous late nineteenth-century dish served at Casa Arana, a stately restaurant located at the mouth of the Almendares River near Havana's emblematic seventeenth-century Chorrera Tower. According to novelists and historians, the chicken rice named after the tower was a big hit among Spanish colonial officers in the last dying days of Spain's reign over Cuba. Now often resurrected at restaurants and eaten at homes for a late Sunday lunch, the deliciously soupy arroz features chicken and medium-grain Valencia-type rice brightened with saffron. It is moistened with broth, wine, and always a splash of Cuban beer, and decorated with peas and strips of roasted red pepper. What a great dish to bring to a potluck! In a large bowl, combine the chicken thighs, sour orange juice, minced garlic, cumin, and oregano.
Arroz con pollo Spanish for rice with chicken is a traditional dish of Spain and Latin America , closely related to paella. In the Dominican Republic it is alternately called locrio de pollo, and in Saint Martin it is called lokri or locreo. 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.