A flamboyant Latin-American answer to the Spanish paella, the festive one-pot treat known as arroz con pollo is adored across Latin America and the Spanish Caribbean. This Cuban iteration was a famous late nineteenth-century dish served at Casa Arana, a stately restaurant located at the mouth of the Almendares River near Havana's emblematic seventeenth-century Chorrera Tower. According to novelists and historians, the chicken rice named after the tower was a big hit among Spanish colonial officers in the last dying days of Spain's reign over Cuba. Now often resurrected at restaurants and eaten at homes for a late Sunday lunch, the deliciously soupy arroz features chicken and medium-grain Valencia-type rice brightened with saffron. It is moistened with broth, wine, and always a splash of Cuban beer, and decorated with peas and strips of roasted red pepper. What a great dish to bring to a potluck!
Most countries have their own version of rice pudding, and this has a bit of a Scandinavian vibe, with the inclusion of cardamom, a favorite Nordic spice.
This dish can be made wet and soupy if serving with fish, or firmer and more creamy like risotto if serving with chicken.
Chef Omar Allibhoy's friends and family say his is one of the very best seafood paellas they have tasted. The intensity of flavour in the stock you make will be the most important thing, as well as how wide your paella pan is. Believe it or not, it makes all the difference.
This dish should be like a risotto, but a little more soupy. You should still be able to eat it with a fork. Leave out the pancetta and Parmesan and use vegetable stock to make it veggie.
This recipe for the Louisiana classic dish serves 10 on a Monday night in New Orleans, or anywhere and anytime lovers of New Orleans gather.
Wild rice preservation advocate Marcia Lavine has this recipe for a savory dish showcasing the grain and three types of sausage.
Too often, this American grain resembles mulch and has a taste to match. We figured out how to tame the flavor and turn out properly cooked rice every time.
Ingredients