Chicken and Yellow Rice Variations

Living in South Florida most all of my life, some times it's easy to assume what's done here is the way it's done elsewhere.

What we know as C&YR here is the chicken is first seasoned or marinaded and slightly browned on both sides in the same pot that the rice is made in. The chicken is returned into the pot after the veggies are sauted and broth & rice added. The chicken is finished *inside* the rice.

Do I infer that in traditional "American" C&YR, the chicken is done separate(baked?) and served with the chicken? Recipes on the net seem to be similar to what I'm used to doing.

In Puerto Rico, they serve their "national" dish, arroz con pollo. Chicken and rice. The chicken is cooked with the rice. As is, Spanish paella. In both of these two well known chicken and rice dishes, The rice is (please correct me if I'm wrong) added to the pan (or, pot) after the chicken has been cooking.

I'm going to venture a guess that in Florida the traditional dish is a variation of Arroz Con Pollo with it's Spanish influence. I love it cooked in the rice as it gives the whole dish extra flavor especially if the chicken is still on the bone.

IMHO, chicken should always be cooked, "on the bone". And, the cooking liquid should always be, chicken stock. Canned or, homemade.

Almost 50 years to the day, my daughter still makes
Arroz Con Pollo with the recipe I used bacj then.
It is an Irish Family's favorite----thank you PR.

quote:

Originally posted by Twinwillow

IMHO, chicken should always be cooked, "on the bone". And, the cooking liquid should always be, chicken stock. Canned or, homemade.

I totally agree with you Twinwillow although some white wine added to the mix never killed anybody.

quote:

Originally posted by KonaErnie

quote:

Originally posted by Twinwillow

IMHO, chicken should always be cooked, "on the bone". And, the cooking liquid should always be, chicken stock. Canned or, homemade.

I totally agree with you Twinwillow although some white wine added to the mix never killed anybody.

That's right. A little white (or, red) wine never killed anybody. If anything, a little wine will add years to ones life.

There are several threads that mention arroz con pollo including some that mention family recipes but I don't find personal recipes!  I would be much obliged if several would post there own recipes.  If specific seasonings from the store are wanted, please name them.  
 
I'd also like to see some discussion of the variations in this dish.  Are Spanish versions generally different than Puerto Rican or Cuban?   Would a NYC version vary from one found in San Juan and so on.  What the geographical limits of a version with or without safron?
 
Thanks. 

Born in OKC


There are several threads that mention arroz con pollo including some that mention family recipes but I don't find personal recipes!  I would be much obliged if several would post there own recipes.  If specific seasonings from the store are wanted, please name them.  
 
I'd also like to see some discussion of the variations in this dish.  Are Spanish versions generally different than Puerto Rican or Cuban?   Would a NYC version vary from one found in San Juan and so on.  What the geographical limits of a version with or without safron?
 
Thanks. 

Go here for some:


http://www.roadfood.com/Forums/tm.aspx?m=63566&high=TRO

Recently I made Basque Chicken and Rice which as some saffron included so it is sort of yellow rice. This is a one pot meal from the Frugal Gourmet of years ago. I had forgotten how good it was and vowed to make it more often. It was easy to make enough just for one person with leftovers for lunch the next day. This recipe includes garlic, onion, bell pepper, pimento, olives,  a pinch of both saffron and smoked paprika.

teresa