Reviewed: Mar. 24, 2012

This is an excellent dish, my peruvian mother in law taught me how to make it a little differently though. Use one red pepper cut into thin strips and sautee with 2 cloves of fresh garlic, then add the cilantro, cumin, salt and pepper and chicken. Boil until chicken is cooked, add rice, and one package of frozen peas and carrots. YUMMY!

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Reviewer:

mychele

Reviewed: Nov. 17, 2011

I love this recipe! I add salt to the boiling water and I shred the chicken rather than dice it. I love it so much that it has become a Saturday night meal for me!

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Reviewer:

aprilaz2003

Reviewed: Sep. 15, 2010

Awesome, You can use this as a main dish since this is very filling!

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Reviewer:

Darlaxoxo

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Kirkland, Washington, USA

Reviewed: Mar. 24, 2010

So I thought this was kind of bland, but otherwise, pretty good. I added some Johnny's salt to it and some pepper which made it taste a bit better. If I could pinpoint some spices to make it pop, itd be a lot better. EDIT: After letting it sit in the fridge for a night or two, I think this ends up tasting a lot better!

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Reviewer:

Krystal907

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Cooking Level: Beginning

Home Town: Anchorage, Alaska, USA

Living In: Pullman, Washington, USA

Reviewed: Feb. 23, 2010

Very Flavorful! I always have lots of cilantro from the garden to use in this one. I made it a second time using tofu. (really helped the tofu...)

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Reviewer:

ThisDudeCooks

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Mckinney, Texas, USA

Reviewed: Feb. 23, 2010

delicious--and SO easy!! I sauteed the garlic, fresh carrots, and cumin before adding the cilantro mixture and my already cooked rice. It was a hit--we scraped the bottom of the pan! I will definitely make this again!!

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Reviewer:

shelli

Cooking Level: Intermediate

Home Town: Parkersburg, Iowa, USA

Living In: Seoul, Soul-T'ukpyolsi, South Korea

Reviewed: Sep. 16, 2009

This is not good... so excited to make this dish. Took much longer to prepare than noted and the cumin was very overpowering. Needs much more flavor. I will not make this again.Very dissapointing.

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Reviewer:

Amanda

Reviewed: Jul. 13, 2009

This recipe is alright, I think the frozen carrots and pea do it no justice, it makes it more like a cheap food court fried rice plate. This is how I've been making arroz verde (green rice) for years.. in a blender blend chicken broth, 2 cloves garlic, a yellow aji chili pepper (seeded) , & cilantro untill liquefied. set aside. Heat olive oil in pot and saute chopped red onion and rice for about 5 mins. Add the chicken/cilantro broth and bring to boil, reduce to low and let cook. When done fluff with fork, toss with chopped scallions and add salt & pepper to taste.

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Reviewer:

Gina

Cooking Level: Expert

Reviewed: Jul. 4, 2009

I really wanted to try this recipe, because oddly enough, these ingredients were all we had in the house today! After reading other reviews I made some adjustments to steps 2 and 3 to avoid the blandness. For step 3, I used fresh carrots (about 1 cup diced) and sauteed them along with the garlic and also 1 tbsp. cumin (freshly roasted and ground) and 1/2 tsp. cayenne pepper. I then added the chicken, salt and pepper, rice and reserved chicken water. I added the cilantro towards the end of cooking and just heated it through so that it didn't get diluted or turn that off color. I also just added the thawed peas at this point, I see no point in cooking them to death. Perfecto!

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Reviewer:

holarosa

Reviewed: May 7, 2009

My husband is peruvian and we always make this with beer (cusquena or corona.)you add it with the cilantro so the rice can soak it up. (about half a bottle or more if you like)I know this dish as arroz con pollo. If you make it right, its delicious.

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