This dish was wonderful! It tasted just like the "Arroz con Pollo" dish that we used to get an old favorite Mexican restaurant, "La Fiesta". I made a few minor changes: I used 4 whole chicken breasts, pounded flat and cut in thirds. Once I browned the chicken, I did not add any more oil to my frying pan. So, only 2T, not 1/4 cup. The onions were just fine without additional oil. I added a half a red pepper, sliced, with the onions, and 4 crushed cloves of fresh garlic (I later omitted the 2t garlic powder). I used chicken broth instead of water. When I returned the chicken to the pan, I added 1/2 cup of white wine and some saffron threads and simmered it covered, not uncovered. This kept all the wonderful juices from evaporating. I omitted the mushrooms as well since I'm not a big fan. I served this over spanish rice. In a pinch, I cook two boxes of Rice-a-Roni - one chicken flavored and one mexican style. These blended together make a nice subtle spanish rice that blended perfectly with this dish. Thanks so much for this recipe! I'll make it again and again.
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