ARROZ CON POLLO
I used to make an Americanized version of arroz con pollo in college that called for hot Italian sausage and turmeric, to lend a neon yellow glow to this Latin-American classic. After experimenting with a few more authentic recipes, I think I’ve found a true winner. The essence of chicken, dried Spanish chorizo, and smoky-sweet roasted red bell peppers all find their way into the nutty brown rice, rendering a dish that is deceptively robust in flavor. This is an incredibly easy and hearty one-pot dish that reheats well if you plan on eating it as leftovers throughout the week.