Arroz con pollo is one of my favorite comfort foods of all time. It can come in many forms and I like nearly all of them. The main definition here is that rice and chicken get cooked in the same pot together and their flavors combine into seriously addictive compounds. Generally dark meats like chicken thighs are used because they stay juicy during the cooking process. Other keys are keeping the rice from getting overcooked and using a "brightening" agent at the very end - something like lemon juice or vinegar that really makes the flavors pop. This recipe from Cook's Illustrated is pretty great. I found two bloggers that have posted the recipe. One is pretty excited about the recipe and has posted it with some modifications. The other has some great pictures of the recipe process, but is a little negative about the amount of work it takes to accomplish this dish. In my opinion there is no downside to eating this for a week. It never even lasts that long.
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