The reviewer gave this recipe 3 stars. This recipe averages a 4.18 star rating.
Reviewed: Jul. 10, 2009
Pretty good, but I liked my Chilean neighbor's version of this!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.18 star rating.
Reviewed: Jun. 9, 2009
Excellent. Delicious flavor. I made some of the same changes as everyone else with chicken broth substituted for beer. Since I omitted the bouillon it was not too salty. I didn't add all 15 ounces of frozen peas because it seemed like too much. I used chicken drumsticks. YUM! Thank you for posting!!
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Cooking Level: Intermediate

Home Town: San Mateo, California, USA
Living In: Queens, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.18 star rating.
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Reviewed: May 19, 2009
this was very easy and very good. i made several changes though. i didn't add the beer. and i just added a whole red pepper. i used 2 cups already cooked white rice(leftover in the fridge) and i added some mushrooms, and 1 carrot. i also halved the recipe, i only used 3 chicken thighs. i also added some fresh cilantro. it was very good with these changes, but i'm sure it would be just as wonderful without them. it is a great recipe, and it was very cheep to make. i highly recomend this recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.18 star rating.
Reviewed: May 5, 2009
Skipped the peas and made the rice on the side. Excellent! Even the picky eater went back for 3rds. Great dish, thanks.
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Cooking Level: Expert

Home Town: Demopolis, Alabama, USA
Living In: Trussville, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.18 star rating.
Reviewed: Mar. 8, 2009
Oh my goodness!! This was a wonderful meal. I wouldn't change a thing. I used "fresh" saffron and it made the dish have such a wonderful taste - well worth it!!
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Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.18 star rating.
Reviewed: Jan. 24, 2009
I didn't have a whole chicken just a very large boneless breast. I cut the breast up and sauted it and used it instead. It worked just fine. I would have preferred to have had dark meat for the flavor but the breast I get from my butcher is top quality and worked well. Everyone liked this in my family including my son who does not like rice.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.18 star rating.
Reviewed: Nov. 7, 2008
I used thighs and added mushrooms. Did not use saffron or the juice from the peas. Also, one cup of beer was not enough to cook the rice so I added 1 can of chicken broth and this dish turned out fantastic. I served with plantains (yummy)
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Cooking Level: Intermediate

Living In: Lakewood, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.18 star rating.
Reviewed: Sep. 22, 2008
We liked this recipe and I will add it to our rotation. Like others I added additional water (1.5 cups) to help the rice cook. Also, I did't have saffron. Not sure if I can get it in these parts. This makes for a good weeknight meal.
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Cooking Level: Expert

Living In: Lowville, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.18 star rating.
Reviewed: Aug. 1, 2008
I made this for dinner tonight. I doubled the recipe and used chicken broth as another person recommended. It was very good, but very greasy. Could it be because I left the skin on the chicken? I don't know but this may be less greasy with just boneless/skinless chicken breasts. Will try again with boneless/skinless chicken breasts.
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Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.18 star rating.
Reviewed: Jul. 23, 2008
This dish was delicious! I used the saffron rice someone suggested and I used 3 1/2 cups of chicken broth and it came out beautifully. I will be making this again!
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Cooking Level: Expert

Home Town: Yorkville, New York, USA
Living In: New York Mills, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.18 star rating.
Reviewed: Apr. 30, 2008
excellent
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Cooking Level: Expert

Home Town: White Plains, New York, USA
Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.18 star rating.
Reviewed: Mar. 12, 2008
Great recipe! My supermarket was out of Saffron, so I used the Vigo Spanish saffron rice instead of white rice. I followed the package directions for liquid and used about 3 cups of chicken broth. I also omitted the beer. I have no doubt that the leftovers will not last long!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.18 star rating.
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Reviewed: Feb. 14, 2008
There's something wrong with the way this recipe is written. I would suggest making the rice on the side then adding it to the chicken/veg mixture. Or add more liquid, cover and steam the rice until done.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.18 star rating.
Reviewed: Oct. 17, 2007
The recipe definitely needs more water or the rice will end up crunchy. It was missing some zest... maybe a squeeze of lime would have helped?
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.18 star rating.
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Reviewed: Sep. 28, 2007
Really nice bold flavor. I prepared it a little differently than the instructions say. I cooked the rice, which I first sauteed in a little EVOO, separately, then added it to the chicken/tomato sauce mixture. Good and simple. Thanks, Sussell!
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Cooking Level: Intermediate

The reviewer gave this recipe 4 stars. This recipe averages a 4.18 star rating.
Reviewed: Aug. 7, 2007
This was very good. I will make again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.18 star rating.
Reviewed: Mar. 25, 2007
I found this recipe to be very good. I liked the idea that this is a very easy way to make arroz con pollo. I am a cuban man living in japan and I wanted to eat arroz con pollo so I descided to try to make it myslef. It was very good. I also had trouble with the rice not being cooked fully. So I just added more beer over 15 min period of time. It came out good. I like that this was easy to make to....And you dont have to do a million other things on the side.
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Cooking Level: Intermediate

Home Town: Miami, Florida, USA
Living In: Ayase, Kanagawa, Japan

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The reviewer gave this recipe 4 stars. This recipe averages a 4.18 star rating.
Reviewed: Aug. 26, 2006
This was good, though I did make changes. I didn't have green pepper so used red bell pepper instead. I omitted the red pepper at the end that the recipe calls for to top it iwth. I didn't have saffron so used 1 tsp cumin, 1 tsp New Mexico chili powder and 1 tsp cajun seasoning, whcih is what I had. Also used a Corona beer, but only used 1 c and used 2 c of water. If you are using 1.5 cups of rice, you need 3 cups of liquid. Added in frozen peas. Also for the chicken, I boiled it in garlic powder and water, then shredded it. Cooked it in oil in pan wiht seasonings then added it to the rice mixture. Sauteed the rice with pepper and onion all together for five minutes, as if making spanish rice. It turned out pretty well, though mine also had a strong beer flavor despite the light version I used. Would make again though!!!
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Cooking Level: Intermediate

Home Town: Palm Springs, California, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.18 star rating.
Reviewed: May 7, 2006
i made this dish, and the rice turned out very hard and crunchy.. had to add more beer and water to cook rice throughly.. ended up being very sticky with not much flavor..
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Cooking Level: Expert

Home Town: Santiago, Santiago Metropolitan Region, Chile
Living In: Carrollton, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.18 star rating.
Reviewed: Aug. 10, 2005
This was really good. Although, I did learn that the can of beer really should be something mild like Bud Light. I added Molston XXX that I already had on hand and it left too strong a flavor.
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