Arroz con pollo
Arroz con pollo (rice with chicken) is a traditional dish of Latin America, especially in Puerto Rico, Panama, Colombia, Venezuela, Peru, Cuba, and the Dominican Republic where it is called locrio de pollo, and Saint Martin where it is called lokri or locreo. The dish, which originated in Spain as a form of pilaf, is a staple throughout Latin America.[1][2][3][4][5]
Food writer Elisabeth Lambert Ortiz, while pointing to the international aspects of the dish, notes that its origin in Spain already reflected international influences: chicken was brought from India and rice from Asia; saffron was introduced by Phoenician traders; tomatoes and peppers are natives of the Americas.[1] In some recipes, ingredients include rice,[6] beer, stock,[6] sofrito (a mix of vegetables and fresh herbs), chicken,[6] and annatto. In some recipes, saffron is substituted for annatto.
See also[edit]
References[edit]
- ^ a b Elisabeth Lambert Ortiz (9 September 1998). Cocina latinoamericana. EDAF. p. 251. ISBN 978-84-414-0421-2. Retrieved 9 August 2011.
- ^ Alice L. McLean (30 August 2006). Cooking in America, 1840–1945. Greenwood Publishing Group. p. 139. ISBN 978-0-313-33574-7. Retrieved 8 August 2011.
- ^ Robert M. Weir; Karen Hess (March 1998). The Carolina Rice Kitchen: The African Connection. Univ of South Carolina Press. p. 39. ISBN 978-1-57003-208-0. Retrieved 8 August 2011.
- ^ Kellie Jones; Amiri Baraka; Lisa Jones; Hettie Jones, Guthrie P. Ramsey (6 May 2011). EyeMinded: Living and Writing Contemporary Art. Duke University Press. p. 285. ISBN 978-0-8223-4873-3. Retrieved 8 August 2011.
- ^ D. H. Figueredo (16 July 2002). The complete idiot's guide to Latino history and culture. Penguin. p. 250. ISBN 978-0-02-864360-1. Retrieved 8 August 2011.
- ^ a b c "Arroz con Pollo"/ Foodandwine.com. Accessed August 2011.
External links[edit]
Media related to Arroz con pollo at Wikimedia Commons
Arroz con pollo at Wikibook Cookbooks- Chicken and Rice Cookbook
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