There are many examples of this dish (arroz con pollo, notably), which is seductive because of its promise: perfectly cooked rice and chicken, harmoniously together in one pot. The truth is, though, that sometimes the rice is mushy and the chicken is dry, and sometimes the rice is crunchy and the chicken is . . . still dry. The ratio of rice to water is as important as the heat level and vessel you use; nail those variables and you’re on your way to a bragworthy dish. My take is infused with ginger and cilantro and topped with a deadsimple avocado sauce that you can throw together while the chicken is cooking. I cook everything in a 6quart Dutch oven because it can hold the chicken snugly in a single layer.

This recipe is from my book, That Sounds So Good!
https://www.penguinrandomhouse.com/bo...

Listen to my podcast, Borderline Salty (with Rick Martinez!!)
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Head here for a peek behind the curtain at my creative process in the kitchen:
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Theme music performed by Madison McFerrin. Written by Madison McFerrin. Used by Permission of MadMcFerrin Music LLC.
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