View source for Arroz con pollo

{{Short description|Traditional dish of Spain and Latin America}}
{{For|the Filipino rice gruel with chicken|Arroz caldo}}
{{Infobox food
| name             = Arroz con pollo
| image            = Arroz-con-Pollo.jpg 
| caption          = A plate of Arroz con pollo
| alternate_name   = 
| country          =
| region           = [[Iberian Peninsula]], [[Latin America]]
| creator          = 
| course           = Lunch, dinner    
| served           = Hot
| main_ingredient  = Rice, chicken, vegetables
| variations       = [[Locrio]] de pollo, [[arroz con gandules]], [[arroz con maiz]] 
| calories         = 
| other            = 
}}
'''''Arroz con pollo''''' ([[Spanish language|Spanish]] for ''rice with chicken'') is a traditional [[Cuisine|dish]] of [[Latin America]]. It typically consists of chicken cooked with rice, onions, saffron, and a potential plethora of other grains or vegetables. In the [[Dominican Republic]] it is alternately called [[locrio]] de pollo, and in [[Saint Martin (island)|Saint Martin]] it is called lokri or locreo.<ref name="Ortiz1998"/><ref name=mclean>{{cite book|author=Alice L. McLean|title=Cooking in America, 1840–1945 |url=https://books.google.com/books?id=FqWbumBZ0p0C&pg=PA139|access-date=8 August 2011|date=30 August 2006 |publisher=Greenwood Publishing Group |isbn=978-0-313-33574-7|page=139}}</ref><ref name="WeirHess1998">{{cite book|author1=Robert M. Weir|author2=Karen Hess|title=The Carolina Rice Kitchen: The African Connection |url=https://books.google.com/books?id=_yIJBQDY0H0C&pg=PA39|access-date=8 August 2011|date=March 1998|publisher=Univ of South Carolina Press |isbn=978-1-57003-208-0 |page=39}}</ref><ref name="JonesBaraka2011">{{cite book|author1=Kellie Jones |author2=Amiri Baraka |author3=Lisa Jones |author4=Hettie Jones |author5=Guthrie P. Ramsey |title=EyeMinded: Living and Writing Contemporary Art |url=https://books.google.com/books?id=IPaFCHEz8-cC&pg=PA285 |access-date=8 August 2011|date=6 May 2011|publisher=Duke University Press|isbn=978-0-8223-4873-3|page=285}}</ref><ref name="Figueredo2002">{{cite book|author=D. H. Figueredo|title=The complete idiot's guide to Latino history and culture |url=https://books.google.com/books?id=caC_38oDw6sC&pg=PT250 |access-date=8 August 2011|date=16 July 2002|publisher=Penguin|isbn=978-0-02-864360-1|page=250}}</ref>

== Origins ==
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|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 [[Phoenicia]]n traders; tomatoes and peppers (also known as [[sofrito]]) are natives of the Americas.<ref name="Ortiz1998">{{cite book|author=Elisabeth Lambert Ortiz|author-link=Elisabeth Lambert Ortiz|title=Cocina latinoamericana|url=https://archive.org/details/cocinalatinoamer0000orti|url-access=registration|access-date=9 August 2011 |date=9 September 1998 |publisher=EDAF|isbn=978-84-414-0421-2|page=[https://archive.org/details/cocinalatinoamer0000orti/page/251 251]}}</ref><ref name="f&w">[http://www.foodandwine.com/recipes/arroz-con-pollo "Arroz con Pollo"]/ [http://www.foodandwine.com Foodandwine.com]. Accessed August 2011.</ref>

[[File:Arroz con pollo y papa a la huancaina.JPG|thumb|200px|left|Homemade ''arroz con pollo'' and ''[[Papa a la huancaína|papas a la huancaína]]'' (bottom), [[Lima, Peru]].]]
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==See also==
{{portal|Food|Latin America}}
* [[Arroz caldo]]
* [[Biryani]]
* [[Cabidela]]
* [[Chicken and rice (disambiguation)]]
* [[Jollof rice]]
* [[List of chicken dishes]]
* [[List of rice dishes]]
* [[Mandi (food)|Mandi]]

==References==
{{Reflist}}

==External links==
{{commons}}
{{cookbook}}

{{Rice dishes}}
{{Mexican cuisine}}
{{Chicken dishes|state=collapsed}}

[[Category:Cuban cuisine]]
[[Category:Dominican Republic cuisine]]
[[Category:Latin American cuisine]]
[[Category:Mexican chicken dishes]]
[[Category:Mexican rice dishes]]
[[Category:Peruvian chicken dishes]]
[[Category:Puerto Rican cuisine]]
[[Category:Spanish cuisine]]
[[Category:Chicken and rice dishes]]
[[Category:Cuisine of the Southwestern United States]]