Reviewed: May 25, 2012

It was absolutely delicious, Thanks so much. I made 2 months ago, I'll make it again on Monday Memorial Day. God bless!

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Reviewed: May 23, 2012

Amazing! I used one entire bunch of cilantro, just chopped about an inch off of the ends of the stems. The stems have great flavor that doesn't need to be discarded. My husband served a mission for our church in Peru and was very happy I learned how to make one of his favorite dishes. Thanks, Katie!

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LisaJoy

Cooking Level: Intermediate

Reviewed: May 14, 2012

This was quite good. I couldn't find the aji pepper so I substituted a serrano pepper. It was not very spicy so I think I'll use two next time.

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nightchild84

Reviewed: Mar. 19, 2012

I just wanted thank all of you for the positive feedback for this recipe. I probably made 30 versions of this dish before this assembly of ingredients fell into place ( and I'm so glad I made a point of writing it down and sending it in when it did!) It's not quite zucchini season yet but if your taste run parallel to mine try the Souffle de Zapallo, not yet kitchen approved but truly worth trying I promise!

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Katie

Cooking Level: Expert

Reviewed: Mar. 17, 2012

It was delicious even after all the changes I made: substituted parsley for cilantro, jalapeno for aji, used a whole head of garlic, and no orange juice. Also only had 3 chicken quarters (split into thigh and chicken pieces, for 6 chicken pieces in total) but felt like plenty, since the rice was the star of the dish. Had to salt the liquid pretty liberally though, maybe because my chicken broth was low sodium. Will make this again, sticking closer to original recipe.

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JuliaIsNotLast

Reviewed: Mar. 11, 2012

I am peruvian and i must say that this is one of the best, if not the best Arroz con Pollo i have ever had. thank you so much for sharing!!! Un besote!!

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santiago

Reviewed: Dec. 11, 2011

I liked this a lot. I used 4 thighs & 6 drumsticks, 1 bunch of cilantro, 1 serrano pepper, 1 onion and substituted 2c brown rice for the white. I liked the brown rice, but had to cook it a little longer to allow it to cook. 3 1/2 c chicken broth was fine for my rice. It wasn't as spicy as we like it. So next time, I think I will use 2 serrano peppers and Ill add some salt (I didn't add any the first time).

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AlliK636

Reviewed: Oct. 28, 2011

I made this for a party with Peruvians and Columbians. Everybody loved it. I used boneless, skinless, organic chicken thighs from Costco. I used beer instead of orange juice. Also, per some other recipes, I left the thighs for a couple of hours after patting with lemon juice, salt, pepper, and cumin. Tomorrow I'm using the recipe for arroz con pato (duck) and will use the orange juice in it.

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ChrisC

Reviewed: Oct. 23, 2011

Hi Katie: I am from Peru and an avid cook from their many recipes, arroz con pollo is one of my daughter Alex's favorites so I only make it when she is around, since it is a lot of food for dad and I. Loved the way the rice came out and the chicken was moist and juicy. My only reccomendation is to use a frying pan and a big pot instead of two frying pans. The volume increases and it is much more comfortable cooking it all at the end on a big pot. Did not change a thing otherwise, It was "riquisimo para chuparse los dedos" taste for salt before putting lid on. ENJOY

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Normita

Cooking Level: Intermediate

Home Town: North Miami Beach, Florida, USA

Reviewed: Oct. 16, 2011

The orange juice and wine was a twist I had to try. I still prefer the simpler method and like to top it with an onion tomato relish (slivers of yellow or red onion and thinly sliced tomatoes soaked in lime and salt to taste). I often top it with a dash of add hot sauce too (a vinagery one). I couldn't find the whole pepper in my area so I used the aji pepper paste (a Tbs, which was a bit much. Prob would use ~2 tsp next time), which was a fine substitute. It is important to use dark meat with this recipe as it would be too bland with white. Overall, the recipe is very good and well written. Thanks!

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