Some of my fondest childhood memories involve some sort of family gathering that usually began early in the day, around the kitchen area of a relative’s home. More often than not, that scene involved my grandmother prepping and cooking a meal that always proved too large to eat but too tasty to be discarded. So we went for seconds, and sometimes thirds, and grew up relishing in the fact that Cuban women were built to have curves.
I was recently lucky enough to capture one of these gatherings in my own little kitchen, with Abuela making one of my absolute favorite dishes: Arroz con Pollo a la Chorrera (or, Cuban Yellow Rice with Chicken). Keep reading for pics and step-by-step instructions on how to recreate it sans Cuban Abuela.