This deeply savory version of chicken and rice gets studded with smoked sausage, ham, olives, capers, carrots, and peas.
Using the aromatic chicken-poaching liquid to cook the rice perfumes it with chicken flavor.
Tomato, olives, capers, and Parmesan balance the richness of the sausage and ham with layered tartness. Arroz con pollo is a classic of the Nicaraguan kitchen repertoire. It frequently goes by the stage name arroz a la Valenciana, which for English speakers will translate literally into Valencian rice, aka paella. Arroz con pollo is far from paella, but one can imagine how our Spanish forefathers may have prepared it in their colony, adapting their traditional recipes to their new regions' ingredients.
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