Puerto Rican Arroz con Pollo

This is my comfort food. When ever we had a special occasion, my mother would make this recipe. My sister and I are home to visit? Arroz con pollo. The day after Christmas? Arroz con pollo. This, like my pernil recipe, comes from Carmen Valldejuli’s Cocina Criolla (here in English). I recently made it for one of our friend-family dinners, and it was a hit even for the pickiest eater in the group. In this version I’ve kicked up the spices to make it extra savory.

The recipe in its original form calls for ajíes dulces and culantro. These are not readily available ingredients in most markets.  I found the ajíes (a small, savory and slightly sweet green pepper, about the size of a super large hatch pepper but without any of the spice) in the local Hispanic market in Mt. Pleasant here in DC. If you’re unable to come upon any ajíes, I’d simply double the green pepper quotient. And be careful which you buy, the Peruvian ajíes are super spicy! Puerto Rican food is pretty much never spicy, so unless you want this dish to be that way, be mindful of which you come across.

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