Happy Hispanic Heritage Month! Whether you’re hosting a party or simply want to whip up traditional cuisine to honor Hispanic culture, you came to the right place. Our CEO Anna Fabrega is letting us in on her go-to family recipe. The Fabregas hail from the hustle and bustle of Panama City. Although Anna’s most excited to see her fam when she visits home, she’s also pretty pumped about the food.
When everyone’s in town, her relatives gather together for the ultimate cookout. The star of the show? A colossal cast-iron pot of the family-fave Arroz Con Pollo. This recipe (and its secret ingredients, olives and capers) has been under lock and key for decades, but we’ve been given the green light to share the deliciousness with you all.
How to Make Anna’s Arroz Con Pollo
Equipment Needed: Chef’s knife, cast-iron pot or skillet, and strainer
2 large chicken breasts (halved)
2 chicken thighs
1 onion (finely chopped)
1 green bell pepper (finely chopped)
2 tbsp of oil
½ tsp of achiote spice
3 cups of rice
½ cup of carrots(shredded)
½ cup of green olives (halved and pitted)
2 tbsp of capers
2 tsp of Worcestershire sauce
½ cup of frozen peas
Salt to taste
Cilantro to taste
- Cook the chicken with ½ of the chopped onion, ½ of the chopped green bell pepper, salt, and 4 cups of water. Cook until tender and let cool.
- Strain the broth and add enough water to make 5 cups of broth.
- De-bone and shred the chicken. Set aside.
- Heat the oil with achiote spice in a large pan. Sauté the remaining chopped onion and green bell pepper until tender. Add rice, shredded chicken, carrots, olives, capers, Worcestershire sauce, salt, and the 5 cups of broth.
- Cover and cook until the rice is tender (about 25-30 minutes). Stir in peas.
- Keep on low heat until ready to serve and garnish with cilantro.
The Perfect Pairing
What’s a celebration without a little vino? Arroz Con Pollo is rich in flavor and pairs fantastically with a full-bodied red wine. We’re big fans of Robledo wines, all made locally at their Hispanic-owned winery in Sonoma, California. For this specific dish, we’d recommend their 2019 El Rey Cabernet Sauvignon. With aromas of blackberry and black pepper and tasting notes of tobacco and vanilla, the dark cab has the perfect mouthfeel for this classic meal.
Yes—this dish is definitely filling, but there’s always room for dessert. Mamallena, popularly known as bread pudding, is a classic Panamanian sweet treat. The bread base is broken up and mixed with evaporated milk, vanilla, raisins, sweet red wine, and cinnamon. The name mamallena actually means “stuffed mama,” which might describe you after this epic dish.
If you do decide to make Anna’s Arroz Con Pollo, dish it to us! If you’re cooking your own family’s dinner or dessert recipe for Hispanic Heritage Month, tag us on social. We’d love to showcase your meal and learn about what makes it so special!