KJL's TV Dinners: Ricky Ricardo's Arroz con Pollo

Back in the old days of my blog (2016, let's say), I used to talk a lot about my favorite television show, I Love Lucy. It was one of my frequent topics and I cataloged my experience as a summer intern at the Lucy-Desi Museum in Jamestown, New York. 

However, since then, I have expanded my blog and I feature all sorts of topics, from book reviews, lifestyle tips, reflections, advice, literary topics, celebrations, recipes, and more. I enjoy where my blog is at right now, but for today's post, I'm taking it back to my roots by featuring I Love Lucy once again. 

The "I Love Lucy" logo (photo/Baltimore Sun).

The 1950's sitcom ran from 1951 to 1957, and then it was expanded into The Lucy-Desi Comedy Hour from 1957 to 1960. The series was the most-watched show in the United States for four of its six seasons, and it was the first to end its run at the top of the Nielson ratings (an accomplishment later matched only by The Andy Griffith Show and Seinfeld). Audiences around the world fell in love with Lucy and Ricky Ricardo, and their two best friends: Fred and Ethel Mertz. The four characters were friends to their viewers. 

The "I Love Lucy" gang (photo/Closer Weekly).

For many fans today (like me), the show still makes us laugh like we're watching it for the first time. The characters are our friends and we still love Lucy. So much. 

And we always will. 

This month's TV Dinners blog post is a tribute to the show, specifically Ricky Ricardo. On I Love Lucy, Ricky's absolute favorite dish is Arroz con Pollo. Translation: Chicken and rice. It was his favorite meal as a kid growing up in Cuba, and whenever Lucy wants to trick Ricky into doing something for her, she usually makes his favorite meal to "butter him up." 

One of the show's most famous and iconic episodes features Arroz con Pollo. In the show's season two premiere, "Job Switching," the women and the men switch places. Lucy and Ethel go to work, leading to the infamous chocolate wrapping scene at a candy factory, and Ricky and Fred take care of the home. Ricky decides to make Arroz con Pollo for dinner. He thinks it will be so easy. How hard could it be? 

The famous scene from "Job Switching" (photo/Chapman University Sites on Edublogs).

Ricky learned his lesson: cooking is hard, especially if you try to cook four pounds of rice in one pot. It doesn't really work and before they know it, Ricky and Fred are chasing after an overflowing pot of rice in the kitchen. It's hilarious! 

In honor of this classic scene in television history, I tried my own version of Arroz con Pollo. I love chicken and it pairs beautifully with rice. The recipe is a cinch to prepare and it's the perfect "comfort food" for a rainy spring day. 

Just make sure you don't add one pound of rice per person, or you'll have more rice on your hands than you know what to do with. Just ask Ricky and Fred! 

Arroz con Pollo 

Arroz con Pollo.

To cook this traditional Cuban dish, you will need the following ingredients for the chicken: 

• 3 Tbsp. extra virgin olive oil
• 2 1/2 to 3 lb. of chicken thighs or breasts, bone-in, with skin on (rinsed and patted dry) 
• 1/2 c. flour 
• Pinch of salt and pepper, to taste 

You will need the following ingredients for the rice: 

• 2 Tbsp. extra virgin olive oil
• 2 cups medium or long-grain brown rice
• 3 c. chicken stock 
• 1 medium green bell pepper, chopped and sauteed 

To brown the chicken, heat three tablespoons of olive oil in a large skillet on medium-high heat. Put the flour in a wide mixing bowl and add the salt and pepper. Dredge the chicken pieces lightly in the flour mixture and put in the skillet to brown. 

Cook for a few minutes on each side, just enough so the chicken is browned. Remove the chicken and set aside. 

Arroz con Pollo. 

To cook the rice, add the rice to the skillet to brown. Add a little more olive oil, if necessary. Stir the rice in the olive oil, but don't stir too much or you will prevent it from browning. Let the rice cook and stir a little to brown it even more. 

Add the chopped green bell pepper pieces to the rice and cook until they are fully sauteed. Stir frequently until the bell pepper has softened. 

Place the chicken pieces, skin-side up, on top of the rice. Add the chicken stock and bring to a simmer. Reduce the heat to low and cover. Let cook for 20 to 25 minutes until the rice and chicken are cooked and done. 

Fluff the rice with a fork. If you want to sprinkle with some peas, oregano, yellow onion, paprika, or parsley, you are more than welcome to do that. Serve warm and enjoy! 

Now you can eat like Ricky Ricardo. Aye, aye, aye, aye, aye! 

-KJL-