Arroz con Pollo

Name: Arroz con Pollo
Yield: makes 4 servings
Ingredients: 1/4 pound good slab bacon, cut into 1/4-inch dice; 3 cups chicken stock, preferably homemade (page 160), or water; 2 medium onions (about 1/2 pound), sliced; 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat; 1 tablespoon minced garlic; 1 red bell pepper, stemmed, seeded, and chopped; Salt and black pepper to taste; 1 1/2 cups white rice; 1 ripe tomato, cored, seeded, and chopped; 1/8 teaspoon ground allspice; 2 bay leaves; Large pinch of saffron threads, optional; 1 cup fresh or frozen peas, optional; Freshly minced parsley or cilantro leaves for garnish; Lemon or lime wedges for serving

December 14, 2011

You can make arroz con pollo, the Caribbean specialty, fast or slow. For weeknights, go with the stripped-down variation. But when you have a little time—and you don’t need much—make the full-chicken stock for extra flavor, and saffron for best color and complexity. If you don’t have stock, don’t worry too much. Since the chicken and vegetables are cooking in the liquid, the dish will taste good even if you make it with water. A few slices of tomatoes would go well here, or any salad you like. You don’t need much to round out this meal.

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