Comments on: arroz con pollo

By: Caroline

Caroline — Wed, 11 Nov 2009 10:50:18 +0000

This was so incredibly delicious, I’ve made it twice before. Thanks for the recipe!

By: Andre

Andre — Mon, 26 Oct 2009 18:33:36 +0000

Would this dish be enough for 4 people, or should I add more rice? Thank you.

By: angelina

angelina — Wed, 21 Oct 2009 16:21:04 +0000

Last night I made your Arroz Con Pollo and followed Nathan’s tips (accidentally got stewed, diced tomatoes instead of tomato sauce so I just drained the stewed, diced tomatoes). My husband is Cuban and he REALLY LIKED it. On TOP of that, I’ve been teased about my inability to properly cook rice. Not last night. He asked for MORE! Crazy. Very cool. I so happy last night! Like SO happy. Kind of ridiculous, but true.

By: Lindsay

Lindsay — Mon, 12 Oct 2009 23:14:08 +0000

I made this for dinner tonight and it was amazing! My boyfriend and I agreed there was no changes necessary, but I’m a wimp when it comes to too much heat. I was a bit worried about the amount of water so I added a splash more chicken broth and it was perfect. Thank you for this recipe!

By: Terri

Terri — Wed, 26 Aug 2009 01:35:49 +0000

I made this dish tonight and I have 1 word to sum it up. DELICIOUS ! I loved it and will make it over and over again. Thank You for putting it on your website. Yum !

By: Irene Again

Irene Again — Fri, 19 Jun 2009 12:25:44 +0000

One last thing- your instinct for something green is right. A lot of Cuban families throw in about a cup of peas near the end of cooking time (5-10 minutes left) to accomplish that. I’ve tried using green pepper, but found it had a little too much bite and made the dish unbalanced.

By: Irene

Irene — Thu, 18 Jun 2009 19:24:01 +0000

Weighing in a little late, but another tip: this dish is traditionally made with valencia (I think its also called arborio or pearl?) rice. Its a little better at sopping up all of that brothy goodness than the long-grain stuff. Also, as a fellow Cuban, I tend to agree with Nathan and Luis. Arroz con Pollo is the ultimate Cuban comfort food. The recipe you have including the paprika and chorizo is interesting, but not necessarily traditional. These ingredients seem to be superimposed on what is otherwise a pretty mild dish, which is why the dish probably needs to be “kicked up” so that the spicy chorizo doesn’t seem so out of place. Your take sounds delicious!

By: sarah

sarah — Fri, 27 Feb 2009 15:14:49 +0000

i just learned about a great recipe similar to the one posted–i was warned to not use boneless chicken because it will be too dry due to the length of cooking time. plus, chicken with the bone-in is cheaper.

By: Jill

Jill — Sun, 04 Jan 2009 03:20:35 +0000

Hi Deb-

Do you think this would work with boneless chicken, skipping chorizo and safron in place of cumin?

I know it won’t be the same – but would it be too bland?

thanks!

By: Jeannette

Jeannette — Wed, 22 Oct 2008 14:45:06 +0000

deb, just so you know… i made this last night. iii am not a master in the kitchen so this took me forever to make. and i omitted (chorizo, bay leaves, cumin, vinegar, white rice, and sliced pimento peppers) and added a few things (lime juice, cajun seasoning, peas, corn, red bell pepper, brown rice). and i must say: I. WAS. WORRIED. your pictures always look fab and that was quite the intimidating factor. but i made it… and it was glorious. not as pretty, but glorious none-the-less. exactly what i had been wanting for the longest time.

the best part was licking my fingers after peeling off the chicken from the bone. and my hands still smell of garlic today :) i can’t wait for the left-overs. eek.