My Friendsgiving Tradition: A Celebration of Friendship, Food, and Culture in New York City

Thanksgiving is a time for family, but in a city like New York, full of transplants, it has taken on a new meaning for my close-knit group of friends—it’s become our own special tradition: Friendsgiving. There is nothing I enjoy more than sharing meals with loved ones. For the past four years, we have celebrated Friendsgiving with a pot-luck style meal, where everyone brings something to the table in gratitude of each other. Each dish tells a personal story and carries a piece of who we are.

For me, as a Colombian born immigrant, it is a way to share my heritage because, to me, food is more than just nourishment; it is an act of love and connection. In turn, my friends bring their own special dishes, each one reflecting their unique backgrounds. Some dishes are traditional Thanksgiving family recipes, others are adventurous taking a modern twist to holiday favorites, and others are culturally specific like Middle Eastern pork chops and Yorkshire pudding.

My mom’s Arroz con Pollo (Rice with Chicken) is a simple recipe, but evokes memories of large family gatherings, warmth, comfort and belonging. It is a meal my mom makes every time I visit and is a staple on special occasions. The roots of Arroz con Pollo can be traced back to Spain and brought to Latin America during the colonial period. Nearly every Latin American and Caribbean country has its own variation.

Arroz con Pollo Method

1. Place the chicken breast, 5 cups of water and remaining ingredients for the stock in a medium pot. Bring to a boil, cover, and reduce the heat to medium low. Cook for 20 to 25 minutes.
2. Turn the heat off and let the chicken rest in the pot for about 15 minutes covered. Let it cool, shred and set aside. Strain the stock and set aside 2 ½ cups.
3. In a medium pot, heat the olive oil over medium-high heat. Add the onions, green peppers, garlic, and red bell pepper. Cook until the onions are translucent.
4. Add the rice, tomato paste, chicken bouillon, and sazon goya. Stir until the rice is well coated. Add the chicken reserved chicken stock and bring to a boil. Then reduce the heat to low. Cover and simmer for about 15 minutes (or until liquid is nearly absorbed).
5. Add the peas, carrots, and green beans and cook for an additional 7 minutes.
6. Add the shredded chicken and cilantro, mix well and cook for 5 more minutes
7. SERVE with a lime wedge and topped with fresh cilantro, potato chips, and either ketchup (sounds weird, I know, but tastes delicious), or a hot sauce of your choosing