Everyone has their own version of arroz con pollo. It varies from region to region, some people use tomatoes, others use chicken broth and in some extreme cases, your grandma stops talking to you for days if you don’t make a sofrito. I'm not even kidding.
This recipe is a mix and match of things that work for me. I can’t say this recipe is from a particular region but trust me, it comes out great every time I make it. I love to use my cast iron skillet when I make my arroz con pollo. Using cast iron is very practical. You can serve it straight from there and it stays warm longer. My favorite part of this all-in-one dish is the caramelized rice in the bottom of the skillet, it’s crispy and very flavorful, much like a paella.
Bright and a little spicy, this salsa verde is the perfect complement to this dish. I love this salsa, it goes very well with a lot of dishes, especially grilled foods. Here is the recipe, try it and make it your own! Buen provecho!