arroz con pollo


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Words related to arroz con pollo

rice and chicken cooked together Spanish style

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Like any respectable Cuban dish, arroz con pollo starts with a combo of garlic, onion and bell pepper sauteed in a little fat.
ARROZ CON POLLO 6 skinless chicken thighs 2 tablespoons olive oil 2 large Spanish onions 1 red pepper 1 green pepper 2 cloves garlic 1/2 cup white rice 1 1/2 cups chicken bouillon 1 small can mushrooms 1 can (16 ounces) stewed tomatoes 1 small can sliced black olives [1] In large skillet, brown chicken in olive oil and remove from pan.
I fly out over the Great Lakes and the Boston Harbor and wonder how I will ever explain these Great Spaces to my students whose sun shrivels the cob and blooms the coconut, whose jungle mountains smell of coffee and culantro, tobacco and arroz con pollo, bananas and yautias, and cradle the coqui-coqui, Taino and Arawak chants, booming forth the plena and bomba drum beats, the merengue and salsa all-night hip swings, and who piled up ant-like 3 million and counting strong on a volcanic island barely 100 miles long by 35 wide, face with naive hearts blue waters so often dangerously deep and stormy, deceptively wide, invitingly OPEN.
Gazpacho (spicy, cold tomato soup); pimiento relleno (stuffed peppers); mejillones (mussels) in sauce, arroz con pollo (chicken with rice) and pickled anchovies.
Perhaps they ate and ran--but not before leaving behind some starter chicken for future plates of arroz con pollo.
I loved eating tamales, arroz con pollo and dulce de leche.
By this point in the ritualistic discussion, which seemed to last my entire childhood, my grandmother was producing some improbable feast from the tiny kitchen: boliche, a kind of Cuban pot roast, or maybe arroz con pollo, with congri and maduros.
Some of our best sellers have been the Goya Arroz con Pollo (chicken with rice), Carne Guisada con Arroz (beef stew with rice) and Goya Tostones (friend plantains).
One of his most renowned paintings is "Arroz con Pollo." On the canvas, he and Suzanne are depicted as skeletons.
The recipes in the third appendix are personal favorites of the author: Havana Codfish Fritters, Cuban Black Bean Soup, Mexican Lime and Tortilla Soup, Coconut Rice, Arroz Con Pollo, Bananas Stuffed with Curried Beef, Ginger Tamarind Chicken, Starfruit Sorbet and others.