*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
To make this more like my Abuela's arroz con pollo I used a little less broth (we use about 1 1/2 cups total liquid per cup of rice) and a small packet of Goya seasoning con azafran instead of the paprika and pepper. It was great!
This is a great foundation recipe - it can be taylored to fit many tastes. I found it took longer to brown the chicken but the rest of the recipe is pretty accurate. I did my own version: Substituted olive oil with canola oil; Supplemented the paprika with cumin; Used the chicken skin to flavor the rice and peppers then discarded the skin; Supplemented the bell pepper with 3 more serano peppers; Supbtituted whole tomates & liquid with diced tomatoes & liquid; Also I believe using my Le Cruset for this dish made it better than a regular pot. I think it will make good leftovers too.
This was a really tasty dish--my lover loved it. I used boneless skinless chicken breasts and canned diced tomatoes with green chilis. This one is a keeper because we love Mexican dishes and this tastes quite authentic.
Wow; Incredible great recipe that I will make again and again. My changes..1 tsp cumin instead of paprika and rotel diced tomatoes with a small can of tomotoe sauce. Rice takes forever to cook in the dry air of Las Vegas so I thought the extra liquid would help and it did!
I used boneless/skinless chicken thighs for this but otherwise followed the recipe exactly. Really easy to prepare great weeknight dinner because of minimal prep. The taste was very yummy! I may try this in the crockpot next time. My family raved at how great this tasted!