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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STACIE729

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Reviewed: Jun. 13, 2005

This was a great Cuban dish. I tried this for the first time for a Cuban friend of ours, she said it was like being back in Cuba. Great dish.

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TSHarper

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Reviewed: Feb. 1, 2005

This recipe is REALLY good. My husband and my 15-month-old son gobbled it up. I omitted the beer and used chicken broth instead. Seasoned the chicken with adobo before browning it and I too covered it and let it simmer for approx. 20 mins. I have no idea how that rice would have cooked other wise. I think next time, I'll only use 1 bullion cube to ease up on the saltiness

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CRISTIEF

Cooking Level: Intermediate

Home Town: New Rochelle, New York, USA

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Reviewed: Dec. 17, 2004

I always saute the uncooked rice just until it becomes translucent.This way, it holds a nice texture throughout the simmering process. This recipe is best, subbing chicken broth for tomato sauce and using frozen peas rather than canned. Top with cheese for a nice addition.

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MAGGIE MCGUIRE

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Reviewed: May 10, 2004

I followed past reviews and left out the tomato and instead of beer, used chix stock. Anyhow, this was mediocre at best. My sister, who usually isn't hard please said, "Eww, the rice tastes FUNKY!". Chicken was plain, rice was whatever, smelled nice, tasted otherwise. And to think I wasted saffron on this dish!

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Flaquita

Cooking Level: Intermediate

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Reviewed: May 2, 2004

like everyone else said it's horribly written, but it turned out fan-frickin-tastic with a few modifications. i added 1.5 c chicken broth, some other veggies, and i covered it so the rice would cook right.

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INTHESLITHYTOVES

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Reviewed: Apr. 22, 2004

I didn't like this recipe much. It was waaay too sweet for my taste. I think the sweet juice from the peas may have been too much in combo with the tomato sauce. I did not have saffron, so I am not sure how much this would affect the overall flavor. I gave it 3 stars because I thought it would be a good dish for someone who likes this sort of dish sweet.

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ANGIABC

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Reviewed: Feb. 27, 2004

This recipe was wonderfully tasty. I made it for a group of friends and it was a hi! I will definitely make it again...

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KAMAY1969

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Reviewed: Aug. 17, 2003

This was Great! The flavor is wonderful. Our family loves this dish. I have made this many times but lost my recipe. I was glad to find it here on your site. It was really close to my origional. Thank you for submitting it.

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AMBER91

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Reviewed: Jul. 31, 2003

Great taste, but took longer to cook the rice than 10 minutes. We use CalRose rice.

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DANIELTIBBS

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Reviewed: Jul. 6, 2003

I really liked this recipe. I did as suggested and covered after adding the rice. I also used diced tomatoes instead of sause. Came out very good. I will definately make this again and recommend. LISA

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LISAGALAN1

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Reviewed: Jun. 28, 2003

This recipe is not written very clearly. Based on the recipe as written there is not nearly enough liquid for the amount of rice. It appears that the bouillion cubes need to be dissolved in water then added. The extra 2 cups of liquid would have made a huge difference, as would covering the pan. Additionally, it says to drain the peas, then add them with the liquid. The taste was good, but as written it is a disaster. Probably would benefit from a bit of cilantro as well.

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JUDYJJ

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Reviewed: Apr. 8, 2003

This was great! I seasoned the chicken with a little bit of onion powder and salt and pepper and I used chicken breasts instead (that's what I had) and paprika instead of saffron for color and it was great!!! Thanks!

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Cynsin2003

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Reviewed: Mar. 12, 2003

I have eaten at a Cuban restaurant in Orange, California that features this plate. I followed the recipe to a tee and this came out just like what I had at this wonderful little restaurant on the circle in Orange. I give this the highest rating because of the taste and because 6 members of my family had there mouth watering for more. By the way, I am a 49 year old male who enjoys to cook.

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GRIZHAPPENS

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Reviewed: Jan. 30, 2003

This was very good. I took the advice of a few previous reviewers. Before browning seasoned with Goya adobo, Reduced onion down to 1 and increased garlic to 4. I did not use the boullion cubes I increased beer to 1 1/4 cup and used 1 1/2 cups chicken broth. 1 cup of frozen peas instead of canned. Baked covered at 350 degrees for 1 1/2 hours. Flavor was very good. Will make again.

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MOLSON7

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Reviewed: Oct. 21, 2002

Delicious!

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DPESCATORE

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Reviewed: Sep. 27, 2002

The chicken was good and soft and the rice had great flavor

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LENNONJOSH

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Reviewed: Jan. 15, 2002

This is a great authentic Cuban recipe. I did add a little water to it and cook it covered so the flavors were not as strong as Cuban arroz con pollo usually is. I also left out the peas and pimenton for the kids who found this to be a huge hit! I served it with fresh bread, a green salad and red wine. Next time I will make the maduros to go with it.

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SERNARAMA

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Reviewed: Jan. 13, 2002

Ahhh... just like dad used to make!! (He was Puerto Rican) I never got his recipe & now I can't, but this brought back memories of when he would do the cooking after school! I used water instead of beer cause I only had a superthick, dark variety of beer on hand (and no chicken broth) and it was delicious. And as others said, it did take longer for the rice to cook, but it was worth the wait.

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