Arroz con Pollo is a simple dish.  I’ve heard it called the “Mac and Cheese or Pot Roast” of the Latin world.  Every family has a recipe and every kid will tell you that their mother’s is the best.  I personally think my wife’s version is the best, but feel free to disagree with me.  I’m sure that if this dish is made in your family, it’s pretty good too. (But my wife’s is still better and you’ll never convince me otherwise!)

My wife’s first husband was Puerto Rican and this dish is made in the Puerto Rican style as taught to my wife from his mother.  It was my first experience with Puerto Rican cooking, but I have to say that now I’m hooked and I get my wife to make any of the foods she learned there whenever possible. (When I’m not hogging the kitchen, that is.)

The combination of chicken, rice, capers, olives and spices in this version is nothing like the Mexican Arroz con Pollo I grew up around.  for one thing, Puerto Rican cooking isn’t all that spicy heat-wise.  In fact most of their condiments are very mild.  The Mexican version will knock your socks off in some cases.  I much prefer this one and I hope you enjoy it, even if your mother’s is better. (And of course it is, it’s Mom’s!)

This recipe has been adapted to use several over-the counter sauces and bases, as we cannot get some of the ingredients called for in this part of the U.S. without ordering them online at a premium.  I’ve linked the ingredients we use to online stores where you can find them if they’re not available in your local area.

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Tostones, little fried plantain chips.  It seems that everyone in the world had had them but me. I’ve seen them on the food network, heard them spoken of on travel shows and even had friends talk about having them when visiting Puerto Rico. To say the least I’ve been feeling left out. This week my wife set out to change that and I have to admit that I was very excited by the prospect.

The theory here is simple.  You cut up a green plantain or three, toss the slices in water to soak, blot ‘em dry and fry them for a few minutes.  Then you cool ‘em, toss ‘em back in the water, dry them, squish ‘em into chips and fry them again.  If you want to get fancy you use a cup shaped Tostonera to press out little plantain bowls to scoop up your condiment of choice with.

Once fried to your choice of perfection, they are sprinkled with a  bit of salt and then they can ether be served hot or at room temp.  The choice of dips ranges from none to whatever your heart desires.  They really are as versitile as a good ol’ potato chip.

In the end I think I’d have to say that the jury s still out for me on these little gems.  I wasn’t wowed on the first round, but then again, I’m not saying there’s nothing there to like.  I think perhaps I had preconceptions that got in the way.  That is something that I’m not OK with, so I’ll be trying these again, with a  variety of sauces.

As for the sauce pictured in the top photo, I can’t tell you what was in it except garlic, sofrito and adobo powder.  I wish I knew more, but even my wife can’t remember what she put in it.  (And I wish she could, it was fan-friggin-tastic!)

But I guess I should get on to giving you a recipe, huh?

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