My mom makes this awesome Puerto Rican dish called "Arroz con Pollo", which is basically "Rice with Chicken".
We got the recipe from my mom and it was a big success … so I am putting it up here on the internets for everyone to enjoy. This serves about ~4 people or 2 people for 2 days. 
You will need:
- One whole chicken, cut up into small pieces.
- 2 cloves of garlic
- 1/2 cup of chopped onion
- 1/2 cup of chopped green peppers
- 3/4 cup of tomato sauce
- 1 Tablespoon of paprika
- 2 Tablespoons of chopped parsley
- 3 cups of rice
- 1 chicken bouillon cube
- Salt and Pepper (depends on taste, we used 1 Tablespoon of salt and no pepper)
1. Brown chicken in a pan or pot w/ a bit of oil. Set aside.
2. Sauce for the rice – In a 6 quart pot add 3 Tablespoons of corn oil, the garlic, green peppers, tomato sauce, paprika, and parsley. Heat on medium heat and mix it all up.
3. Add the chicken along with 2 Cups of water, cover the pot and let it cook for 25 minutes.
4. Add another 1.5 Cups of water and the bouillon cube, bring to a boil.
5. Add 3 Cups of white rice, cover and cook at medium heat until all the sauce is absorbed, stir, the cook at low heat. This takes about another 25 minutes.
6. Enjoy!
OMG, I am SO hungry now!
Hi Jorge!
So nice to see that Puerto Rico has such a traditional dish…
Take a look at this one: http://unamiradadesdeelsur.wordpress.com/recetas-y-enologia/perol-cordobes-de-pollo/
That rice and chicken “perol” is the perhaps most traditional and popular dish of my home land, Cordoba, Spain (apart from “salmorejo” and other delicious dishes like stewed bull’s tail). There is an everlasting tradition by which entire families and friends usually gather in the countryside (on Sundays, and most typically on the St. Raphael holiday) to eat this rice and chicken. In fact, it is for Cordobans as “paella” is for Valentians… “Perol” is the name of the big pan, the contents
and the whole gathering…
Basically it is the same as your rice with chicken, but before adding the rice, we add a generous glass of “fino” white wine from Montilla, which usually is very dry, strong and full of aroma. Also, we add natural tomatoes instead of just tomato sauce. Some people like to add peas or mushrooms (aka “champignons de Paris”, in French), but these are not compulsory
Also, we use natural saffron -and normally people use saffron colour additive too, although curcuma is what was traditionally used, long ago. Usually, no pepper, despite of what you’ll find in the recipe link above.
I’ve also tried “Pollo a la secretaria” in Alcalá la Real (province of Jaen) which became a local dish. Someone told me that a male Senior Secretary from the city council of Alcalá organized a gathering in the countryside for a considerable number of people and only forgot to bring rice with him… So you can imagine what it is like XD
I have tried an almost identical dish in Morocco too. No wine, I suppose, although some “confit” lemons were added while frying the chicken and gave some perfume and an acid touch. Some black salted olives were added too, and curcuma @)
Happy cooking! (and yummy hacking!)
Great post – going to try this on the weekend. Thanks!
Looks deliciuos
tray also the peruvian Arroz con pollo
http://www.cocinadelmundo.com/paises/peru/car/7483.html
Deberias mandar la receta a
http://www.opensourcefood.com/
I made this tonight! It was so yummy!
Ian
Que le pongan salsa!
Please consider adding a bunch of green olives, with pimento, chopped, to the recipe. It makes it authentic and yummier.