The Art of The Proper Arroz con Pollo

The Coconut Telegraph ^ | May 10, 2003 | Luis Gonzalez

[Luis Gonzalez]

"You know what that was, don't you. Something every Momma puts into her cooking that can't be bought or grown."

I'm a food broker, food is my business.

I regularly eat at some of the best restaurants in South Florida.

I breakfast on coffee and fresh danishes at the French room overlooking the ocean at The Breakers in Palm Beach, I dine on Prime Rib at The Palms in Bal Harbour, I've met Emeril and cooked dishes made by him. I have access to absolutely everything in the industry.

But when a recipe lists a mother's love as its main ingredient, I know that's one order that can't be filled wholesale.

[Amelia]

Get electric!

Wouldn't work the same. Do you know how long it took me to get used to an electric stove, after having learned to cook on gas?

[dixie sass]

For some reason, I have always thought of you as a journalist or novelist. Perhaps because of the talent you display here on FR.

You are a master at bringing us into your articles... I know what I mean but it's not coming out right.

Just thank you Luis

[Gatún(CraigIsaMangoTreeLawyer)]

Ref post #79.

Thank you. If I ever get to La Habana again, I'll take photos of your neighborhood and share them with you.

[Amelia]

Luis, thanks so much for sharing this beautiful article with us. It made me cry.

You could have at least shared the recipe with those of us who have never had "the real thing". It doesn't sound anything like the "chicken bog" I grew up eating.

[jocon307]

"real Dr. Pepper"

Now, I am no soda lover, but that I would like to try!

[shezza]

Sweet! What a wonderful tribute, Luis. God bless Mothers everywhere, and the memories they have labored to create for us.

[Luis Gonzalez]

Ah!

The capers and beer variation!

I'm familiar with that recipe, it's very good.

I don't think they are hot peppers, if I had a guess, I would guess pimentos.

[Publius6961]

OK so where's the recipe?
And what's bijol finally?
Without the caldo, there's no recipe!

Give us a break!

[NYC GOP Chick]

Where are these Dominican lunch counters that I should avoid? :)

[Publius6961]

Bijol, according to this is just a coloring.

That is an interesting inference, but it begs the question:

What is it?
Where does it come from?
How is it made?

Obviously, from the comments, it's not tasteless.

[alfa6]

Tip of the hat to ya Luis, a fine tale for Mother's Day.

Best Regards,

alfa6 ;>}

[Publius6961]

bijol = achiote = annatto

Damn!
Can't you comedians see a circular definition when you see one?

OK... I'll bite:
What's "achiote"?
What's "annatto"?

[Luis Gonzalez]

"What's "achiote"?"
"What's "annatto"?"

Why..the are "bijol"!

LOL!

Seriously, Gatun has a description somewhere on the thread.

[Gatún(CraigIsaMangoTreeLawyer)]

No hot peppers. Not in arroz con pollo in Panama. You'll get thrown in jail. I've eaten it with very small unpitted green olives thrown in. The olives gives it a good touch.

[Publius6961]

small red seeds that are dumped into boiling oil.??

Oh...
That clears it all up!

[tet68]

Jeez Luis, now you've made me get all.........misty.
Thanks.

[Luis Gonzalez]

BTW, your offer to get pictures of my old neighborhood in La Habana scares me, it was an old neighborhod when we left in 1968, I can imagine what time and neglect borne out of lack of resources has done to my apartment building these past 35 years.

Thomas Wolfe was right.

[Gatún(CraigIsaMangoTreeLawyer)]

Achiote

Tropical shrub or small tree. The fruits are heart-shaped, brown or reddish brown at maturity, and are covered with short stiff hairs. When fully mature, the fruits split open exposing the numerous seeds. Although it does not produce an edible fruit, the achiote is widely grown for the orange-red pulp that covers the seeds. The achiote dye, which is prepared by stirring the seeds in water, is used to color butter, cheese, rice and other foods. In the Philippine Islands the seeds are ground and used as a condiment.

[Publius6961]

Woooo Hoooo!
Thank you.

(I think)