Melba's Jammin' wrote:
> piedmont wrote:
>
>> (Fancy) Arroz con Pollo
>
>Mike, I'm curious about one thing: Why the (Fancy) in front of it? What
>is it about your recipe that makes it fancy? (I don't know from arroz
>con pollo so I have no benchmark.) Thanks.

Well, with Arroz con Pollo, to be meaningful Fancy needs to be written
"Elegante".

This is ordinary: http://www.elboricua.com/arroz_de_pollo.html

When I do fancy schmancy I leave the chicken whole, brown it in a
large heavy pot, add all the ingredients plus sausage, shrimp,
gandules, plantinos, saffron, etc., then cover tightly and bake in a
325ºF oven for like three hours, so when pot in inverted all unmolds
and the rice formed a thick delicious chewy crust (bun). Elegante!

This is authentic PR cookery... years ago I dated a PR gal, Dolores
Sanchez could really cook, in more ways than one.