“Inspired by my father, this version soupy of arroz con pollo is made with a short-grain rice generically called Valencia. Bacon is added to the sofrito to give the dish extra flavor,” says Presilla of this heartfelt recipe from her cookbook Gran Cocina Latina.
Maricel E. Presilla’s is a culinary historian and co-owner of Zafra and Cucharamama, in Hoboken, New Jersey. She holds a doctorate in medieval Spanish history from New York University. The James Beard Foundation named her 2012 Best Chef in Mid-Atlantic Region. She lives in Weehawken, New Jersey.
