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Heat 3 tablespoons olive oil in a large 12-inch skillet that has a cover on medium high heat.
Put the flour in a wide bowl, mix in a generous sprinkling of salt, pepper, and paprika. Dredge the chicken pieces lightly in the flour mixture and put them in the pan to brown.
Cook a few minutes on each side, just enough so that the chicken has browned. Use a slotted spoon to remove from pan and set aside.
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Add the uncooked rice to the pan to brown. Stir to coat the rice with olive oil in the pan. Add a little more olive oil if necessary.
Don't stir too much or you will prevent it from browning. Let the rice brown and then stir a little to let more of it brown.
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Add the onion and garlic to the pan. Cook the onion, garlic, and rice mixture, stirring frequently, until the onions have softened, about 4 minutes.
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In a separate bowl, mix together the stock, tomato, salt, and oregano. Pour the stock mixture over the rice and chicken.
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Bring to a simmer, reduce the heat to low, and cover. Let cook for 20 to 25 minutes, depending on the type of rice and the instructions on the rice package, until the rice and chicken are done.
Fluff the rice with a fork. If you want you can sprinkle with some peas. Add more salt and pepper to taste.
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Definitions of arroz con pollo
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noun
rice and chicken cooked together Spanish style; highly seasoned especially with saffron
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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. 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] A plate of Arroz con pollo
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]
- Food portal
- Latin America portal
- Arroz caldo
- Biryani
- Cabidela
- Chicken and rice (disambiguation)
- Jollof rice
- List of chicken dishes
- List of rice dishes
- ^ 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.
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