Description
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.
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.
