Arroz con Pollo
If you're new here, you may want to subscribe to my RSS feed. If you are unfamiliar with RSS feeds, click here. Thanks for visiting!
Arroz con Pollo (Chicken with Rice) is the best example of the Chinese influence on Panamanian cooking. Basically, this is chicken fried rice with a Panamanian sofrito, capers and olives and carrots. This is a very different dish than the arroz con pollo I grew up with, which was a baked dish, with whole pieces of chicken and yellow-colored rice. This dish is spiked with soy sauce, and the rice and chicken are pre-cooked, coming together at the end with the pre-cooked sofrito. Originally, this dish was a way to use left over chicken and rice, but today families will gather on the weekend to cook this up from scratch, as the Grub Bogger did here. You’ll want to be careful that you don’t get too salty with your finished product, so rinse the capers and olives, and don’t salt the sofrito. You won’t need any salt for the chicken, because it will marinate in soy. Read more…
