Arroz con pollo

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Arroz con pollo
Place of origin Spain
Region or state Spain, Latin America
Main ingredients rice, chicken, vegetables
Cookbook:Arroz con pollo  Arroz con pollo
Home-made Arroz con pollo and "Papa a la Huancaína", (bottom), Lima, Perú

Arroz con pollo (rice with chicken) is a traditional dish of Spain and Latin America. In the Dominican Republic it is called locrio de pollo, and Saint Martin where it is called lokri or locreo.[1][2][3][4][5]

Arroz con pollo is a variant of Spanish paella and is made only with chicken, as opposed to paella which usually consists of seafood, chicken and chorizo. Some variations of arroz con pollo do utilize chorizo as well.

See also[edit]


  1. ^ Elisabeth Lambert Ortiz (9 September 1998). Cocina latinoamericana. EDAF. p. 251. ISBN 978-84-414-0421-2. Retrieved 9 August 2011. 
  2. ^ 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. 
  3. ^ 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. 
  4. ^ 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. 
  5. ^ 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. 

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