Chicken and rice is served in many cultures with lots of variations in the recipe. I must admit I’ve never meet chicken and rice I didn’t like. This dish is an inexpensive meal which is comforting and filling. I used chicken thighs with bone and skin, but you could try it with other chicken parts. Use a Dutch oven, a large iron skillet, or a casserole dish. The meal can be served with broccoli, green beans, or a salad.
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Cuban Arroz Con Pollo
I moved to Miami, Florida many decades ago. I explored the beaches, the Keys, and tried lots of different foods. I remember when we had a pot-luck party at work, I had my first taste of Arroz Con Pollo in the Cuban style. I fell in love. There are many variations of this dish as it is a staple in South America and the Caribbean and each group interprets it in their own way. I would never say this is the only way to make it or even the best way, but it the way I love this yummy one-pot meal.
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