From classic comfort foods to regional standouts and desserts, we'll be sharing a new recipe with you each week. Find other dishes of the week here.
Photo by Flavio Lorenzo Sánchez This simple dish can be elegant, too.
This week, we're sharing a recipe for arroz con pollo.
Literally meaning "rice with chicken," arroz con pollo is a traditional Spanish dish that is also common throughout Latin America. A variation on the Spanish paella -- which consists of seafood, chorizo, and chicken -- this simpler dish is made with only chicken.
Both paella and arroz con pollo and have their roots in 8th century Spain, when the Moorish occupation influenced Spanish imports, exports, and ultimately the way Spaniards ate. Most importantly, the Moors brought an irrigation system, which introduced rice -- a major staple in Spanish cuisine -- to the region. But traces of the Moorish culture can also be seen in the spices used in the rice dish, mainly saffron, cumin, and coriander, which were included for both color and flavor. The Moors also commonly ate communal dishes which were shared and passed around the table, as are arroz con pollo and paella.
Though some variations of arroz con pollo include chorizo as well, recipes generally call for chicken, rice, sofrito (a mix of garlic, peppers, and onions), chicken stock, and sometimes olives, capers, or spices and herbs like saffron, bay leaf, coriander and cumin.