La Cocina Latina

Taking a look at recipes far south of the border!

 


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Latin-Style Chicken and Rice
While it’s fun to point out dishes that can identified with a specific regional or national origin the cuisine of Central and South America is united by some overarching cultural influences. While a version of chicken and rice may not be found in every corner of the region, it is a pretty widely adopted dish. Of course there are endless permutations that make it instantly identifiable as coming from this region or that city, but in general all the recipes follow a similar basic form.
 
 
This recipe is in fact so widely adopted throughout the world that I intend to include a set of recipes on just chicken and rice in an upcoming article but for today a simple, pan-latino example will have to suffice. This is a very simple, straightforward recipe that could be made your own with a few simple additions. coconut milk, shrimp, chilies, corn, and bacon are just a few ingredient that spring to mind as ways to add something special here. It’s a fine recipe on it’s own, soul soothing and satisfying, but like all of the cuisines of South and Central America have done , it could happily adopt another cultural influence to make it something new and exciting. As it is this is a lovely dish to pair with a light, earthy Pinot Noir.
 
Two to try:
 
 
 
 
 

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Comments

  • Snooth User: miria
    503518 8

    If you were to ask Brazilians, they would identify feijoada as the single iconic dish, as long as it's made authentically with all the leftover parts of the pig. Nothing pairs with it better, of course, than a caipinha.

    Mar 07, 2014 at 4:40 PM


  • thanks.

    Mar 13, 2014 at 1:33 AM


  • Snooth User: searchub
    1370139 20

    This looks Yummy!

    Mar 14, 2014 at 1:11 PM


  • Snooth User: roma64roy
    1486068 2

    Make a stunning surprise to your dear mother with the lovely arrangement of Flowers and yummy Chocolates with the help of Online Shopping store and celebrate this Mother’s Day in a unique way.

    Apr 01, 2014 at 6:02 AM


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