Arroz con pollo is a favorite Cuban dish, served family style. It is Spanish in origin and closely related to paella, which is made with the same ingredients and includes the addition of seafood. In just about every Cuban household I know, it is typically reserved for a family gathering on a Sunday afternoon, or for a special occasion/holiday. However, there is no right or wrong time to enjoy this savory one-pot meal.
In our house, my mom made it soupy, my grandmother made it sticky; both made it with beer. It is purely a matter of preference which way you like it and I’m pretty sure the answers would vary greatly depending on who you ask. Fried sweet plantains and an avocado salad were also served as side dishes. If you are cooking for a large crowd, just double the ingredients.
Be sure to check out the Cuban Food Market website to purchase the harder to find ingredients like Bijol and short grain rice.
