Tastes Like Chicken: Arroz con Pollo

No one knows for certain the origin of the term "Arroz con Pollo" or even what language it comes from, but many etymologists believe it means "Hot Ham Water." Today, it is used to refer to a chicken and rice dish which, again, no one knows the true origin of.

We do know this: It's easy, and it tastes great. I'm sick of writing that already, but it seems to happen a lot in How to Cook Everything. Anyway, this one's easy: sautee some onions in olive oil, add rice and coat with the oil, throw in some heated up stock and a pinch of saffron (tastes good; turns it that nice yellow), bring to a boil, turn down the heat, cover, and let cook for something like 30 minutes. It's done when the rice is done, and it takes as little effort as it sounds.

This is a winner right here. You may remember me mentioning my mom's recipe for rice, and that's similar in that you take onions, sautee in some butter, add the rice and sort of toast it a bit like you do here, then add stock and simmer it (covered! no peaking! my mother shouts from inside my head) til it's done. I dare say that this is a better way of doing the same thing, as the chicken gives up even more flavor than just stock. It's certainly more convenient in that way, though there's no accounting for nostalgia, which usually just trumps everything else. So while I'm not throwing away Reva's rice recipe just yet, this is certainly a similar method that yields similar, more chickeny results. Pictures to come.