Arroz Con Pollo, Latin America’s Beloved Chicken & Rice Dish

Arroz con pollo is one of the most popular and beloved dishes in Latin America, alongside tamales and empanadas. It is the essence of comfort food, with steaming hot rice and juicy chicken. There are many different ways to cook this dish depending on where you are from.

 Arroz con pollo is chicken with rice and is one of the most popular dishes in Latin America. While many debate about the dish’s origins, some note Moorish influences when they occupied Spain. Different countries have variations of this popular dish using various seasonings and ingredients.

When reading through this article, you will learn what arroz con pollo is, the history behind the recipe, and a simple recipe for making arroz con pollo at home.

What Is Arroz Con Pollo?

Arroz con pollo, otherwise translated as chicken with rice in English, is a popular Latin American and Spanish dish similar to paella.

It is a very popular and traditional dish throughout many Latin American countries.

It is simply chicken that has been seared and rice seasoned and mixed with many different vegetables.

Each country, region, town, and family has its version of this delicious dish.

This simple dish’s beauty is that it is a great base to add many different seasonings to customize and suit your tastes!

For example, in Mexico, many Mexicans season this dish with a kick of spice by using chili or a combination of various chili powders.

In Colombia, many Colombians opt to mix in “sofrito” to flavor the rice, a sauce made from vegetables and seasonings such as tomato or saffron.

In Nicaragua, many Nicaraguans choose to add ketchup, sausage, and olives to season the arroz con pollo.

Peruvian-style includes dark beer and pureed cilantro for additional flavor.

History of Arroz Con Pollo

The dish originated from when Spain was once under the Moorish influence back in the eighth century, and it is believed that the recipe spread to other Latin American countries.

Others debate whether the dish originated from Puerto Rico instead.

Moor Influence on Cuisine

The Moors invaded Spain back in 711 and impacted Spanish cuisine and way of life.

They brought architecture and technology to southern Spain and an irrigation system to what was already considered a culturally vibrant area.

After the Moors implemented these irrigation and water systems, cooked rice soon became a staple in Spanish dishes.

In particular, the cuisine of the Moors has distinct characteristics. Food was usually family-style or communal, meaning that dishes were shared and passed to each person around the dining table.

Arroz con pollo would have been made in a pot and passed around in this style.

Additionally, herbs like coriander, cumin, and saffron are also widely used in Moorish cuisine.

In arroz con pollo, the rice in the dish is colored slightly reddish yellow due to the ingredient saffron in the recipe.

These herbs, seasonings, and ingredients all point to evidence of Moorish influence on this dish.

Puerto Ricans Debate

Many Puerto Ricans debate that arroz con pollo originated from Puerto Rico instead of Spain.

Arroz con pollo is a Puerto Rican favorite, and their arroz con pollo uses annatto oil and beer to give the dish flavor and make the rice yellow, similar to how saffron is used to season and color the rice.

How To Make Arroz Con Pollo

Making authentic arroz con pollo is easy.

It’s a simple one-pot meal with juicy chicken, fragrant saffron rice, and delicious vegetables that is easy to make.

While some ingredients can be found in your pantry, you will need to purchase the following ingredients:

• Saffron threads
• ¼ cup of dry white wine
• 6 ounces of bone-in skin-on chicken thighs (approximately four pieces)
• Salt and pepper for seasoning
• One dried bay leaf
• 2 cups of chicken broth
• 1 cup of short-grain rice (recommended to use Arborio, Calrose, or Calasparra rice)
• Two tablespoons of chopped parsley (optional)
• ¾ cup of peas (thawed if frozen)
• One tablespoon of extra virgin olive oil
• One medium finely chopped onion
• One finely chopped red bell pepper
• Two teaspoons of minced garlic

Instructions on how to make authentic arroz con pollo:

1. Preheat your oven to 375 degrees Fahrenheit or approximately 190 degrees Celsius. 
2. Combine the wine and a small pinch of the saffron threads in a bowl. Let it sit until you are ready to use. 
3. Sprinkle with salt and pepper to season the chicken thighs on all sides.
4. Heat extra-virgin olive oil in your pan over medium-high heat, and cook the chicken pieces with the chicken’s skin side facing downwards on the pan until it is brown. It will take about 5 minutes to cook.
5. Flip the chicken and cook until golden brown and transfer the chicken out from the pan to another plate. Leave it on the side.
6. Drain any oil remaining in the pan except for about one teaspoon.
7. Reduce the stovetop’s heat from medium-high to medium. Cook two teaspoons of minced garlic, an entire red bell pepper, and an entire onion while often stirring until the vegetables are tender, which will take about 5 to 7 minutes.
8. Stir in the white wine and saffron mixture into the pan with about ¾ teaspoon of salt, ½ teaspoon of freshly cracked pepper, and bay leaf.
9. Cook on medium heat until the wine is almost evaporated, which will take about 5 to 10 minutes. Add the chicken thighs, broth, and 1 cup of rice. Bring it down to low heat, and let it simmer.
10. Cover the pan and place it into your oven. Bake for 30 minutes.
11. After 30 minutes, be careful when removing the hot pan from the oven and stir peas into your rice.
12. Sprinkle with parsley, and serve piping hot!

Tip: In Spain, Calasparra rice is used in arroz con pollo. You can also purchase pearl rice, Calrose rice, or arborio rice—a type of short-grain rice usually available in grocery stores.

Additionally, saffron threads are very pricey, but a tiny pinch goes a long way.

Authentic arroz con pollo requires this essential seasoning and is worth the cost as it gives the dish a unique and aromatic fragrance.

Conclusion

Arroz con pollo is a meal that is a popular dish in many Latin American and Spanish cuisines.

Its origins are heavily debated, but most people note that it has some Moorish influences.

Arroz con pollo can be prepared in many ways, but it will always have chicken, fragrant rice, and vegetables.

Sources

• Huffpost: Celebrate Hispanic Heritage Month With Arroz Con Pollo
• Ehow: Where did arroz con pollo come from?
• Dinner at the Zoo: Arroz Con Pollo

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