Arroz con pollo

Arroz con pollo is a beloved dish with roots in Spain that has carved out a special place in Latin American cuisine. In the Dominican Republic, it's known as locrio de pollo, while in Saint Martin it is referred to as lokri or locreo. There is an ongoing debate about whether this flavorful dish originally hails from Spain or Puerto Rico.

In Puerto Rico, arroz con pollo features a unique twist. Puerto Ricans often incorporate beer and annatto oil into the recipe, ingredients not typically used in the Spanish version. Annatto, a key component in Puerto Rican cooking, is also found in other popular dishes such as arroz con gandules (rice with pigeon peas) and arroz con maíz (rice with corn). Beer, too, appears in various Puerto Rican recipes, adding a distinctive flavor.

Another hallmark of Puerto Rican rice dishes is the use of sofrito, a zesty sauce made from peppers and other spices, which gives the dishes an irresistible kick.

Food writer Elisabeth Lambert Ortiz has delved into the rich history of arroz con pollo, noting its international influences. She traces its origins to Indian chicken, Asian rice, and saffron traded by the Phoenicians. In Puerto Rico, saffron is often replaced with annatto. The dish also incorporates indigenous American ingredients like tomatoes and peppers, making it a true melting pot of flavors.

Whether you prefer the Spanish or Puerto Rican version, arroz con pollo is a delicious testament to the blending of cultures and culinary traditions.