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My review
Arroz con Pollo II
Sussell
"This recipe is an all in one. This was a family favorite while I was growing up and I believe it still is one of my favorites. It's simply chicken and rice with fabulous Cuban flavours! This recipe is quick and easy and can be served with a salad, fried plantains or even a banana - a Cuban favorite with any meal!"
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Ingredients
45 m servings 521Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- Heat oil in a large skillet over medium high heat. Saute chicken until lightly browned; remove from skillet and set aside.
- Saute onion, garlic and green bell pepper until soft; stir in tomato sauce, saffron, salt and bouillon and return chicken pieces to skillet. Cook for 10 minutes, then add rice and reduce heat to low.
- Add beer and simmer for 8 to 10 minutes, stirring occasionally, until rice is tender. Finally, stir in peas with liquid and garnish with roasted red bell pepper.
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Reviews
Read all reviews 6173 Ratings
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Most helpful positive review
1/30/2003
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...
Most helpful critical review
6/28/2003
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...
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1/30/2003
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...
12/17/2004
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...
10/22/2001
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...
6/28/2003
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...
3/12/2003
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...
1/2/2001
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...
1/15/2002
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...
4/8/2003
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 ...
2/1/2005
This recipe is REALLY good. My husband and my 15-month-old son gobbled it up. I omitted the beer and used chicken broth instead. Seasoned the chicken with adobo before browning it and I too c...