Reviewed: Apr. 18, 2010

Exactly what I was looking for to use up my leftover chicken! I only used half a green pepper, substituted Spanish Paprika, added 1/2 cup of frozen corn and added 1/8 tsp of cayenne for a little tingle on the lips :)

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Reviewer:

bwilms

Reviewed: Mar. 27, 2010

Oh so yummy!

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Reviewer:

KissTheChefette

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Brooklyn, New York, USA

Reviewed: Mar. 15, 2010

I thought this was really good! I was a little hesitant based on some of the reviews, but overall I thought it had great flavor. I did use a yellow pepper instead of green, tumeric instead of saffron, and extra salt and pepper.

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Reviewer:

Crystal Dawn

Cooking Level: Expert

Living In: Lacey, Washington, USA

Reviewed: Mar. 13, 2010

Delicious. I added cumin, chili powder, sazon and cooked in all in one pan after browning the chicken. I added goya's adobe spice - wonderful.

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Reviewer:

Rdonlin

Reviewed: Mar. 12, 2010

This is a great one pan meal. I add cumin, diced green chili, and lime juice to mine. I also use cilantro in place of parsley, just because we love it. Really good with sliced avocado!!

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Reviewer:

Melissa G.

Cooking Level: Intermediate

Home Town: Cocoa Beach, Florida, USA

Reviewed: Feb. 14, 2010

Made this last night and it turned out great! Definitely add the extras seasonings other reviewers talk about (cumin especially). And I used half of a green, red, and yellow pepper for more color. I also took the chicken out and put it back in when I put all the liquids in. Turned out perfect! And no one mentioned the other plus to this recipe - EASY CLEAN UP! Will definitely make again!

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Reviewer:

Kari

Cooking Level: Intermediate

Reviewed: Dec. 18, 2009

Tastes absolutely authentic. I have tried many variations of this dish and this one is one of the best. A less expensive alternative to saffron is sazon goya with tomato, available in the hispanic section of most grocery stores. I use beer instead of wine (the tradition in my Cuban family). I also used whole chicken breast tenders and left them in to boil with everything else. Awesome!

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Reviewer:

ana

Reviewed: Dec. 17, 2009

This was a little time consuming since it was my first time making it but it was well worth the wait!! My husband and I loved it. It was even better as leftovers the next day. Can't wait to make it again!

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Reviewer:

Bruble

Home Town: Minneapolis, Minnesota, USA

Living In: Fort Worth, Texas, USA

Reviewed: Dec. 10, 2009

Great start for an awesome recipe. Needed some heat for me so I added chili powder, crushed red peppers and some cumin. Also used tumeric instead of saffron, and brown rice instead of the long grain rice. Great leftovers, too!

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Reviewer:

Kristi

Cooking Level: Intermediate

Home Town: Clay Center, Nebraska, USA

Living In: Lincoln, Nebraska, USA

Reviewed: Dec. 1, 2009

A very nice, easy-to-do weeknight recipe. These are ingredients I generally always have on hand, except for the saffron (which I now do!). A solid 4 star for this family. I understand that it's not really an Arroz Con Pollo, but who cares when it is tasty. Plus, if an ingredient is missing, i.e., bell pepper, parsley, wine, it would still be tasty. Why is it not a 5 star for us? I reserve the 5 star ratings for those very few recipes my family would be happy to eat once a week or more and always request. This is a recipe they'd be glad to see once a month. Great work, Carol!

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