Arroz con pollo

Arroz con Pollo is a comforting, one-pot meal from Latin America. The dish it is said  a traditional dish of Peru, closely related to paella. In the Dominican Republic it is alternately called locrio de pollo, and in Saint Martin it is called lokri or locreo. There is some debate as to whether it originated in Spain or Puerto Rico.

Arroz con Pollo  is made all across South American and the Caribbean. Puerto Ricans have their own way to make arroz con pollo, as does Dominican Republic and Cuba.

An arroz con pollo you find in Cuba may be quite different than one you find in Peru. Many Puerto Ricans note that arroz con pollo cannot be made without beer and annatto oil, and saffron is no substitute. Beer and annatto are rarely used in Spanish cooking and never in arroz con pollo there. Annatto is frequently used in Puerto Rican cooking especially in rice dishes like arroz con gandules (rice with pork and pigeon peas) and arroz con maiz (rice with corn and sausage). Beer is used in many Puerto Rican dishes like pollo guisado (braised stewed chicken) and asopao de pollo (chicken rice stew). Many Puerto Rican rice dishes are generously seasoned with sofrito, a sauce commonly used in arroz con pollo. But finally, it was concluded that the dish has its origins in Peru.