Arroz con Pollo

This was never one of my favorite dishes, especially when Mami made it with whole pieces of chicken. Never liked dealing with the bones and skin. Eventually, she switched to lean pieces of chicken breast, almost shredded, and my love for Arroz con Pollo grew. Like most Cuban dishes, I get to enjoy this only when my mom cooks it. But I could make it myself, right?! Not usually... I'm not that ambitious, or that talented, in the kitchen. Yet some times, I even surprise myself. 

After returning from a trip to Miami, I find myself craving Cuban food more often. This happens after every trip. I try to be good and not gorge during the trip, but in reality, I want to eat pastries with guava, ham croquettes, and 'Moros' every day until the cravings wear off. 

Our last stop before coming home was a beautiful evening and morning visiting Charleston, SC. In Charleston, I bought a bag of over-priced yellow rice and a rice serving spoon. I believe one must buy some souvenir at every city, regardless of practicality or cost. Two weeks later, the spoon is still in the gift box, the rice unopened, but "yellow rice" consumed my mind and waiting taste buds. In a Cuban household, yellow rice is not really yellow, it's white rice, made yellow thru spices and can be made with an array of meats or vegetables.

This past Thursday, I made yellow rice, my version was pretty close to 'Arroz con Pollo', and came from a food website recipe and what I think my mother puts in her rice. Real Cubans would probably find all sorts of things wrong with my version, but quite frankly, I made it for me, and shared with my husband and good friends. Soon, I will try guava pastries...