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Arroz con pollo (Spanish for rice with chicken) is a traditional dish of Latin America. It typically consists of chicken cooked with rice, onions, saffron, and a potential plethora of other grains or vegetables.
Spanish American gold coins were minted in one-half, one, two, four, and eight escudo denominations, with each escudo worth around two Spanish dollars or $2. The two-escudo (or $4 coin) was the "doubloon" or "pistole", and the large eight-escudo (or $16) was a "quadruple pistole".
Arroz con leche is one of the more common desserts found in homes and restaurants of modern-day Peru. It consists primarily of cooked rice, cinnamon/nutmeg, raisins, and milk. Rice pudding never has lemon rind as is traditional in the Spanish version. Arroz con leche is usually eaten with Peruvian Mazamorra (jelly-like clove-flavored dessert). [17]
Ceviche, cebiche, sebiche, or seviche [a] (Spanish pronunciation: [seˈβitʃe]) is a cold dish consisting of fish or shellfish marinated in citrus and seasonings.Different versions of ceviche are part of the culinary cultures of various Latin American countries along the Pacific Ocean [4] where each one is native, including Chile, Colombia, Costa Rica, Ecuador, El Salvador, Guatemala ...
Pollo a la brasa, pollo asado, blackened chicken, or charcoal chicken is a variety of rotisserie chicken especially associated with the cuisine of Peru. [1] [2]It was developed in Peru in the 1950s by Swiss immigrants to Peru.
Doblón was launched in September 1974. [3] José Antonio Martínez Soler was the founder of the magazine who had worked as the editor-in-chief of Cambio 16. [1] He started Doblón following his dismissal from Cambio 16.
Arroz chaufa consists of a mix of fried rice with vegetables, usually including scallions, eggs, and chicken, quickly cooked at high heat, often in a wok with soy sauce and oil. [ 3 ] [ 5 ] It comes from the Chinese cuisine due to the influx of Chinese immigrants to Peru at the end of the 19th century.
In Puerto Rico the dish is cooked in one pot with rice, roasted corn, sofrito, tamotoe sauce, bay leaves, olives, capers, Vienna sausage, white wine, broth, annatto oil, and spices such as cumin, pepper, coriander seeds and oregano brujo.