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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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Calamity

	Cooking Level: Expert
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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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turttletoy

	Cooking Level: Expert Home Town: Davis, California, USA Living In: Citrus Heights, California, USA
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Reviewed: Jan. 14, 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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BANGER5

	Cooking Level: Expert Home Town: Elm Grove, Wisconsin, USA Living In: Minburn, Iowa, USA
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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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MaraMac

	Cooking Level: Expert
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Reviewed: Dec. 6, 2007

Excellent!!!!!

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flor dania

	Cooking Level: Intermediate Home Town: San Borja, Lima, Peru Living In: Katy, Texas, USA
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Reviewed: Nov. 27, 2007

Made this last night. I left out the jalapenos because the kids do not like hot. I did have a hot pepper that I cooked with the onions. I also added a can of pink beans instead of peas. This was a big hit. I would make it again.

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Joe in Montrose

	Cooking Level: Expert Home Town: Westchester, New York, USA
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Reviewed: Feb. 25, 2007

Very very very good! There is this Cuban style place here in Corpus Christi called Havana Club and they serve tapas. Well, the food there is amazing and prepared by this awesome chef. They have arroz con pollo as one of the tapas, and it is my favorite thing to get there. It is so full of flavor like authentic arroz con pollo. Well, I found this recipe hoping to make it myself, and suprisingly it was very similar. Same great flavor and everything, except for this one had peas. I think the peas add a nice touch though. This is a very good recipe to make authentic arroz con pollo, so I suggest everyone give it a shot. You won't be disappointed.

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Kristen

	Cooking Level: Expert Living In: Corpus Christi, Texas, USA
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Reviewed: Aug. 18, 2006

Delicious! My hubby loved it also and said it's the best of my many attempts at making Arroz con Pollo. I've been trying to duplicate the Arroz con Pollo that my friend's father made many years ago (he was Puerto Rican and made absolutely the best!). This wasn't quite it, but it was delicious nonetheless. The only drawback was that, with the chicken just sitting on top of the flavorful rice, the chicken had no flavor. I recall that my friend's father simmered his on the stovetop with the chicken mixed in among the rice and flavorings so the chicken absorbed some flavor. I used frozen peas, thawed, instead of fresh peas. My husband asked what the "crunchy things" were - it was rice that needed more liquid, so next time I'll increase the amount of chicken broth. The rice would even be great without the chicken! Just the right amount of spiciness. Thanks so much!

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KIMAR


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Reviewed: Aug. 14, 2006

This would had been better with less tomato and add some shrimp to it

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Reviewer:

Teresa


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