Arroz Con Pollo
I have a long list of favorite comfort foods, and arroz con pollo is definitely in the top ten, right up there with homemade biscuits, Ajiaco Bogotáno, mashed potatoes, baked macaroni and cheese, warm fresh bread, my grandmother’s fried chicken, and…I could go on for a while!
Arroz con pollo is basically a variation on paella, and the recipe varies depending on location, but the basic ingredients and preparation are the same. Chicken is browned and cooked with peppers and onions, then beer, wine, and chicken stock (in varying proportions) are added and brought to a boil, and then rice is cooked in the liquids. Saffron is typically used for color and flavor, though annatto seeds are substituted in some parts of Latin America, which is how I fix it. Many grocery stores now have international foods, and annatto seeds can usually be found in the Hispanic foods section. I hope I’ll have some of my own saffron to try out in the dish next fall. Read more
