Arroz Con Pollo

A recipe for grief....

I want to begin with the biggest, most heartfelt thank you to all of you—my subscribers, readers, and social media friends—for the outpouring of kind words, thoughts, and prayers during this profoundly difficult time. My family and I are grieving the loss of my beloved dad, Chuck, who just passed away a few days ago on January 4th. After enduring seven challenging months marked by mini-strokes and an inoperable brain aneurysm, he finally let go. As heartbreaking as it was to say goodbye, I take some solace in knowing that it was what he was ready for after such a long and arduous road.

The past few weeks have been a blur of grief, logistical arrangements, caretaking, and, honestly, more grief. I’ve had so little capacity for anything beyond just existing in this moment, and I truly appreciate your patience and understanding as I stepped away from the newsletter—and pretty much everything else of consequence—to catch my breath.

Going forward, I’ve decided to shift the newsletter to a bi-weekly schedule for the foreseeable future. It’s not a decision I made lightly, but I know it’s what I need right now. Creating this space for healing feels more essential than ever, and I hope it allows what I share with you to feel even more thoughtful and meaningful. I hope you’ll understand and support this gesture of self-care—it’s not something that comes easily to me, but I’m trying to honor it all the same.

Which brings me to this issue of The Kitchen Counter…

The first thing I cooked after my dad’s passing was, fittingly, the only thing I had the energy to make and the only thing that actually sounded good: Arroz Con Pollo.

This dish has been a staple in my kitchen for over 15 years, a true one-pot wonder that feels like comfort incarnate. Think savory rice, plumped with rich, flavorful broth and speckled with tender shreds of chicken thighs seasoned with gentle spices. Add to that the pops of briny green olives and capers—it’s all the things I crave in moments like this. Just a steaming bowl of solace.

I like mine finished with a squeeze of lime and maybe a simple green salad on the side, if you’re so inclined. But truthfully, it’s best enjoyed in soft clothes, on the couch, with a loved one nearby doing exactly the same.

From my table to yours, with so much gratitude for your kindness and support,

Chef V xo

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Some Notes On The Recipe:

• This dish requires a 7 qt Dutch oven to be baked in, so if you don’t have one that big, halve the recipe.

• Don’t be tempted to substitute brown rice for the white rice, as brown rice takes much longer to cook than white rice and therefore will not work for this recipe

• Long grain white rice will not render the same results in this recipe as short grain white rice, so make an extra effort to seek it out. I have used everything from Calrose, Sushi or Aborio rice for this recipe and they all work equally well.

• If you have the time, let the chicken marinate for a few hours or overnight. It’s not mandatory, but it’s a little extra step that makes the flavors even more robust. That said, this recipe is forgiving, adaptable, and impossible to mess up, even if you dive right in without the marinating step.

• Try not to substitute the boneless skinless chicken thighs with bone-in, skin-on, as it will render the dish greasy and the chicken will not be as tender.

• The best part about this dish? It’s even more delicious the next day. And if you manage to have any leftovers (it’s rare!), they freeze beautifully, making this recipe the gift that keeps on giving.