Recipe from How to Cook Everything.
Arroz Con Pollo
Makes: 4 servings
Time: About 1 hour
There are as many ways to make this as there are to make fried chicken, and they’re all pretty good. This version is stripped to its bare essentials: onion, chicken, and rice. You can add peas, red pepper, tomato, seasonings like bay leaves and allspice—well, see the variation for a more complex version. Stock makes the best cooking liquid, but the commonly used water works well, because as it simmers with the chicken they combine to produce a flavorful broth, which is in turn absorbed by the rice.
Saffron is not essential here, though it is welcome. More often than not, though, people make arroz con pollo with turmeric or annatto oil, which are more about color than flavor; the dish is customarily yellow. Take your pick.