Arroz con pollo
Arroz con Pollo
Arroz con pollo (pronunciation: /ɑːˈroʊ kɒn ˈpoʊjoʊ/) is a traditional dish of Spain and Latin America, closely related to paella. In English, the name translates directly to "rice with chicken".
Etymology
The term "arroz con pollo" is of Spanish origin. "Arroz" means rice and "pollo" means chicken in Spanish. The dish is believed to have originated in the Valencia region of Spain, where rice dishes are prevalent due to the abundance of rice fields in the area.
Ingredients
The main ingredients of arroz con pollo are chicken and rice. Other ingredients often include bell peppers, onions, garlic, tomatoes, and a variety of spices such as saffron, which gives the dish its characteristic yellow color. Some variations may also include peas, olives, and pimentos.
Preparation
The chicken is first browned in a pan, then the vegetables are sautéed. The rice and spices are added, followed by a broth, and the dish is cooked until the rice is tender. In some regions, beer is used instead of broth for a unique flavor.
Variations
There are many regional variations of arroz con pollo in Spain and Latin America. For example, in Cuba, it is often served with black beans and plantains. In Peru, it is typically served with salad and French fries.
Related Terms
- Paella: A similar rice dish from Spain, often including seafood.
- Jambalaya: A similar rice dish from the southern United States, particularly Louisiana.
- Pilaf: A dish in which rice is cooked in a seasoned broth, often with meat or vegetables.
External links
- Medical encyclopedia article on Arroz con pollo
- Wikipedia's article - Arroz con pollo
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