arroz con pollo?

[lagatta]

Yes, chicken with rice, but the Spanish name in other languages tends to refer to Latin American and Spanish variations on this theme. What do you put in yours, what rice do you use, etc.

[bixaorellana]

This is not something I ever make. The closest I come to it is serving rice when I have chicken.

[kerouac2]

"Chicken rice" is considered to be the Singaporean national dish.

Singapore chicken rice

[lagatta]

Bixa, is that because you don't like that dish, or because it isn't typical of the Oaxacan region?

I made another stab at it, and while it was delicious, I actually wound up with too much chicken in proportion to the rice. Not a great problem, as I'll serve it with greens, and a baguette if anyone wants more carbs.

[bixaorellana]

I don't think it's typical of this region & it was never something I ever cared about anyway. I only answered above in case you thought I might be sitting on the definitive version of this dish, but no.

[lagatta]

I don't think it is remotely Oaxacan; I don't recall any mention of it in D Kennedy's massive tome on the region, and it is obviously from the Spanish side of Mexican cooking, not the multifaceted Indigenous sides. And must have come through the Arab presence, and originally from Middle Eastern and Asian sources (chicken, rice, saffron or substitutes etc).

Nor is it particularly Mexican: es.wikipedia.org/wiki/Arroz_con_pollo

There is no definitive version, there are many versions according to country and region, and similar dishes, often with beans, are found in the British and French Caribbean islands as well.

[kerouac2]

In any case, chicken lose out, no matter what.

[lagatta]

Actually the version I made was very good, but that is probably because I had relatively little rice in relation to chicken, so it came out more like a chicken casserole in a sauce of rice (in chicken stock) and finely cut vegetables.

It is chilly here; we have the tail end of the hurricane - imagine the size of that storm system! - and I made more chicken stock from bones, some of them meaty.

[lagatta]

Do any anyporters have a more positive take on this dish?

[fumobici]

I've got an improvised thing I do with rice veg and chicken, no actual recipe though and I just made it up. I use tumeric and paprika to give the rice a nice rich golden color, cook with a ton of garlic and include any combination of yellow onion, green onion, chile peppers, sweet peppers, asperagus, mushrooms, or whatever is in the fridge that needs using. I think it's fine, but other people I feed it to, seem to often like it better than I do.

[bixaorellana]

That sounds somewhat paella-ish and also sounds delicious.

[onlyMark]

I use Basmati rice and roast chicken.
Plus whatever other things I have to hand to chuck in.
Sometimes I will do the rice in a chicken stock, sometimes not.
Garlic, fried onion, fried zucchini, peas, whatever is there and fits in. Spices of course and even a herb or two. It all depends on what I feel like.

[lagatta]

The above are very similar to what I'm planning to make. I bought some saffron because I couldn't find mine - I know I have some, but think I'll have to do a cupboard and fridge clean to find it (and it is a good time to do that). I was horrified to see it described as a "Mexican" dish on an ignorant website, which it certainly is not. Other than iterations in the Caribbean, variations of it seem to be most popular in Colombia and Venezuela, and in Peru, but the latter is a different dish with utterly different herbs and spicing. I certainly know Argentinians and Chileans who make it, but for them it is a Spanish dish.