Recipe by: Sussell
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This was very good. I took the advice of a few previous reviewers. Before browning seasoned with Goya adobo, Reduced onion down to 1 and increased garlic to 4. I did not use the boullion cubes I...
This recipe is not written very clearly. Based on the recipe as written there is not nearly enough liquid for the amount of rice. It appears that the bouillion cubes need to be dissolved in wa...
This was very good. I took the advice of a few previous reviewers. Before browning seasoned with Goya adobo, Reduced onion down to 1 and increased garlic to 4. I did not use the boullion cubes I...
I always saute the uncooked rice just until it becomes translucent.This way, it holds a nice texture throughout the simmering process. This recipe is best, subbing chicken broth for tomato sauce...
The end result of this recipe was a great tasting meal. However, I had to add 1 1/2 cups of water to the dish because the rice did not cook at all just using the ingredients listed. After addi...
This recipe is not written very clearly. Based on the recipe as written there is not nearly enough liquid for the amount of rice. It appears that the bouillion cubes need to be dissolved in wa...
Thank you Sussell for sharing your recipe. I grew up loving the Cuban Arroz con Pollo, but never fixed it myself. I don't remember the tomato sauce in it, so I left that out and used chicken b...
I have eaten at a Cuban restaurant in Orange, California that features this plate. I followed the recipe to a tee and this came out just like what I had at this wonderful little restaurant on th...
This is a great authentic Cuban recipe. I did add a little water to it and cook it covered so the flavors were not as strong as Cuban arroz con pollo usually is. I also left out the peas and pim...
This was great! I seasoned the chicken with a little bit of onion powder and salt and pepper and I used chicken breasts instead (that's what I had) and paprika instead of saffron for color and ...