Arroz Con Pollo

1195 Words3 Pages

The first ingredient and arguably the most important one of arroz con pollo is rice. Rice was first domesticated in the southeastern region of Asia. Rice is one of the highest used grains for dishes. Rice has been used as early as 2500 B.C as a food source in the Asian culture. The cultivation of rice began in China but then made its way through India. From there, rice made its way to the Mediterranean and slowly crept up to other European states. Rice made its way to Cuba through the different ships transporting goods through the Atlantic. Rice is a key ingredient in arroz con pollo because it gives the dish its texture and feel. Due to its absorbent state, rice soaks up the flavors all into one spoonful and produces and amazing taste for …show more content…

Bell Peppers are found and cultivated all over the world but were first domesticated in Mexico, Central and South America. In 1493 AD when Columbus came to the New World, he found the Bell Pepper and brought them back to Spain for others to enjoy. From Spain the seeds were planted all throughout Europe. People began using the bell pepper in different foods for different flavors and it ultimately became part of the dish Arroz con Pollo due to its sweet flavor. The bell pepper is one of the ingredients used to make the dish that did not need to travel as far as the others to be domesticated in Cuba. Both Red and Green Bell Peppers are used in arroz con …show more content…

The tomato was domesticated in Mexico and also in South American regions and began actual cultivation in 500 BC. When Spanish Conquerors and explorers came to Central and South America, they took this green fruit back to Europe in 1521 AD. Very soon after being brought to Spain, the sweet and juicy fruit was used to add a new taste to old dishes. Like the other ingredients included in the above paragraphs, the tomato migrated through the ships of explorers to Cuba and was planted for future domestication. The tomato is used in arroz con pollo as a paste to add flavor and also to mix the other spices together.
One more ingredient used in the making of arroz con pollo is the pea. Peas have been picked and eaten in the wild since ancient times. The Romans however believed that peas were poisonous and had to go through specific drying requirements before they could be eaten. It was not until King Louis XIV had a garden developer create a special type of pea that could be eaten without so much preparation that the pea really took off in popularity as an ingredient in different dishes. This new pea hybrid was bought and planted all throughout Europe and then soon was brought over to the Caribbean to be planted as

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