BAKED PUERTO RICAN ARROZ CON POLLO:
Check out Food52's new series Recipe Drop, where one of our Test Kitchen experts walks us through a brandnew recipe they developed just for Food52. Tune in for exclusive original recipes, from buttery pastries to showstopping roasts.

We're celebrating Food52 bringing you new recipes 52 weeks out of the year today, 5/2 (get it?). Today on Recipe Drop, César brings you a dish that represents his background and personality in cooking. More on this dish from César: "If I had to identify one unifying culinary tradition between the Iberian Peninsula and all the nations of Latin America, aside from our shared languages, it would undoubtedly be Arroz con Pollo (known as Galinhada in Portugal and Brazil). This seemingly simple dish of chicken and rice, which everyone claims as their original creation and boasts as the best version, actually demands considerable technique and finesse. Variations abound: some countries prefer it soupy, others drier; some use the whole bird, skin included, while others opt for boneless or skinless cuts. My rendition of Arroz con Pollo is inspired by the Puerto Rican version I grew up with. It features a distinctive sofrito rich in sweet peppers and culantro, enhanced with small dices of smoked ham for an umami touch, and olives and capers that add a briny depth—a nod to Spanish influences. In true Caribbean style, a banana leaf imparts a fragrant aroma as the dish steams."

CHAPTERS:
00:00 Intro
00:32 Washing Your Meat
01:12 Building Your Marinade
03:20 Let's Talk About Sofrito
05:27 Starting the Arroz con Pollo
07:19 Sautéing the Sofrito
08:40 Building the Arroz con Pollo
10:24 Banana Leaves!
12:52 Into the Oven
13:24 The Big Reveal
14:23 Tasting the Arroz con Pollo

GET THE RECIPE:
Recipe Name: https://food52.com/recipes/90130bake...

PRODUCTS FEATURED IN THIS VIDEO:
Holcomb Stone Pepper Mill: https://food52.com/shop/products/1313...
Larch Wood EndGrain Premium OneHander Cutting Board: https://food52.com/shop/products/1185...

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