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Arroz con pollo—Latin American chicken and rice—comes in dozens of variations, all stemming from the original Spanish version. In her Nicaraguan version, María del Mar Sacasa flavors it with carrots, garlic, onions, and piquillo peppers, along with smoky sausage and ham. Pimento-stuffed olives and capers add vinegary bite, while ketchup and tomato paste give the long-grained rice its characteristic reddish hue.
The recipe is a little involved, but isn't that what long fall evenings are all about?
Check out María's original post here, or jump straight to the recipe below.