The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Apr. 29, 2009
it took longer than expected to make, but it was great! A delicious recipe that I will definitely try again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Apr. 9, 2009
Fabulous flavor and super easy preparation! I was on a small cooking frenzy today and also make the "corned beef for sandwiches" recipe from this site. When that meat was done, I threw cabbage, potatoes and carrots in the cooking broth while the meat set-up wrapped in foil. Well dinner tonight was a cross cultural event. We has this wonderful arroz con pollo, but the side dish of vegetables was the cabbage, carrots and potatoes from the corned beef! Anyhow, it all tasted great! Thanks for a fabulous recipe!
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Cuernavaca, Morelos, Mexico

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The reviewer gave this recipe 3 stars. This recipe averages a 4.31 star rating.
Reviewed: Mar. 31, 2009
I used Jasmine Rice instead of long grain rice. Rice was so overcooked. Be careful so as not to make the same mistake I did :(
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Cooking Level: Intermediate

Living In: Fallston, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Mar. 19, 2009
I followed this recipe down to a tee and it was delicious. The rice had a lot of great flavor. As the chicken rests on top of the rice for cooking, it didn't have a lot of flavor but I really liked the skin's texture. I think next time I repeat this dish (and I will), I will brine or marinate the chicken for extra flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Mar. 8, 2009
This dish is absolutely delicious. The only change I made was to cut back on the olive oil and I used frozen peas instead of fresh.
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Cooking Level: Expert

Living In: Minnetonka, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Feb. 16, 2009
My family loves this recipe - I make it every other week! For more flavor, I add a packet of Sazon seasoning and a few drops of Maggi while cooking the rice and I add capers with the olives,etc. at the end. AMAZING and AUTHENTIC!
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Cooking Level: Intermediate

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Feb. 4, 2009
This was excellent. I used only 2 or 3 tablespoons of olive oil to sear the chicken, which I had seasoned first with Creole seasoning. I added 1/2 teaspoon paprika and a little parsley, 3 cloves garlic and substitued tumeric for saffron. I used 1 cup frozen peas and 1/2 cup wine in lieu of water. Delicious.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jan. 29, 2009
I will be making this recipe for the second time for a dinner party. The first time, I followed the recipe to the letter and everyone raved about the incredible flavors, so I don't plan to change a thing. Thanks for sharing such a great dish!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Jan. 28, 2009
my husband thought it was to dry. I liked it. I used the left overs in burritos, it was a hit.
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Cooking Level: Intermediate

Living In: Cottonwood, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jan. 26, 2009
Really good as is. I used bone-in thighs and it was great. The whole family enjoyed it.
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Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.31 star rating.
Reviewed: Jan. 10, 2009
Not too crazy about this recipe. The flavor was not what I was expecting.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Nov. 26, 2008
This is fantastic as is, but the second time I made it I added a diced seeded jalapeno when I added the rice and I used white wine in place of the 1/2 cup of water.
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Home Town: Indianapolis, Indiana, USA
Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Nov. 25, 2008
Very good. A little too salty for my taste, so next time I will reduce the amount. I used skinless thighs.
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Cooking Level: Expert

Living In: Garden Valley, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Nov. 23, 2008
After living in So. Florida for over 20 years I've had several homemade Chicken and Rice dishes and this one is up there with them. I did add some additional seasoning and I used left over chicken from the night before. I pulled the meat from the bone and just added it to the rice mixture before putting it in the oven. For this reason I did not have to cook it as long and it was very easy to make. Everyone loved it. It's a keeper.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 12, 2008
This recipe was really yummy! I made a few changes and will make a few additional changes the next time I make it. I don't have a dutch oven so I let all the ingredients boil on the stove top and then added it to a casserole dish and then finally added the chicken back in. Also, I used chicken broth instead of water at the end. Next time I will incorporate the peas, pimentos, and olives into the rice (just my prefernce) instead of putting it on top. Also next time I will marinate the chicken (maybe in Mojo) before browning it. The chicken was cooked perfectly but lacking some flavor. Overall it was really good!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Apr. 11, 2008
This is a great recipe for a cold day, but not heavy. I like to use white wine instead of water and prefer to simmer everything on the stovetop instead of transferring to the oven. It's also good with crab instead of chicken -- even the "fake" crabmeat is good for a lighter alternative.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Jan. 21, 2008
Made this for the first time tonight. My husband loved it! The chicken was so tender you could shred it with a spoon! Make sure to remember that you are only browning the chicken in the first step, not cooking it thru.
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Cooking Level: Expert

Home Town: Davis, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jan. 11, 2008
This is really really good!!! Just remember it does get a little "thick" adding a little chicken stock should do the trick. Really good
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Cooking Level: Expert

Home Town: Elm Grove, Wisconsin, USA
Living In: Minburn, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Dec. 14, 2007
Absolutely great recipe! I ended up using curcuma instead of saffron (didn't find any that night) and added a bit of cumin to the rice. The chicken I mixed in with the rice instead of leaving it at the top and this meant a lovely flavor to the meat, too. While the dish was in the oven I added about a bottle of beer to it, for some authentic taste. Before serving, I generously added dashes of Maggi seasoning sauce (google it, it's too complicated to describe; I've been told by a Cuban friend that they use it a lot at home). It worked out just fine and got rave reviews from my guests who'd tasted the real thing before!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Dec. 6, 2007
Excellent!!!!!
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Cooking Level: Intermediate

Home Town: San Borja, Lima, Peru
Living In: Katy, Texas, USA

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