Comments on: Arroz con pollo

By: Christine

Christine — Fri, 04 Nov 2011 17:55:15 +0000

This is the closest recipe to my grandmother’s I have yet read. She happened to make the best arroz con pollo I have ever come across. Thanks for posting this recipe. I was not sure of the measurements for the spices used. It sounds about right especially the parts of chicken used, the type of rice and definitely the beer at the end. Thanks again!

By: sandy

sandy — Tue, 21 Jun 2011 22:10:32 +0000

your recipe says
1 large chopped green/red/yellow/orange sweet pepper
is that 1 large of each color?
i just see in the pics when u first start the sofri the different colors…so thought i’d ask – maybe I’m over thinking it.

By: Jose

Jose — Tue, 05 Jan 2010 04:13:00 +0000

Hi Brent, thanks for the comments, I’m glad you enjoyed the recipe. I went ahead and updated the recipe to clarify the 2 points you brought up.

By: Brent

Brent — Tue, 05 Jan 2010 03:40:26 +0000

I cooked this yesterday. While i enjoyed the recipe i really hope you would rewrite it to make it easier. Its incomplete and it really makes it hard to make the recipe like you intended it to be made if people have to “guess”.

1) 1 can chicken broth –but then in the instructions there isn’t a place were you say to add the chicken broth. I had to search the comments after i printed the recipe to find the 3.5 cup / 1 cup ratio. I modified it slightly so i could use a whole can of chicken broth but otherwise it was the same.

2) Rice – in the ingredient section you list 2.5 cups of rice but in your instructions you say 2 cups. I leave the reader to guessing which is correct. I used 2.5

By: carmen

carmen — Wed, 30 Dec 2009 14:14:51 +0000

hi, love your recipe and pics. i would love to know what would be the recipe for the “a la chorrera” i do need it “asopao” please advise since i am going to cook it for new years eve dinner and i want it to be the bomb! and do include pics because they are very productive…thanks

By: Jose

Jose — Wed, 08 Jul 2009 22:51:39 +0000

Edmundo! My mother used to use the stuff too… Note that Edmundo makes “vino seco” and “vino tinto”. In reality they approximate dry sherry (it’s also called Jerez) and regular red wine which I use all the time to cook. In this case, you could add the vino seco to the sofrito along with the tomato paste. Still, you would add the beer at the end. Good luck!

By: Ali

Ali — Wed, 08 Jul 2009 22:46:31 +0000

My mother makes this using Edmundo cooking wine, but I am not sure where it is put in. Do you know if it would replace the beer or would it be part of the initial chicken browning process? Thanks

By: Nathan

Nathan — Sun, 17 Aug 2008 07:03:21 +0000

Oh yeah I blogged about it if it’s okay with you all credit given where deserved

By: Nathan

Nathan — Sun, 17 Aug 2008 05:29:47 +0000

Damn dude your technique for “Arroz Con Pollo” is freaken AWESOME I LOVE IT, I used your recipe as my guideline did it almost identical and the “Arroz Con Pollo” came out PERFECT especially after adjusting the liquid mixture to what you told me, it was only slightly asopado but PERFECT just PERFECT not to moist, not to dry for my taste so good.

THANKS LOTS, I only did minor tweaks like I said, but non the less it’s some of the best arroz con pollo I have EVER HAD!

By: Nathan

Nathan — Sat, 16 Aug 2008 03:28:06 +0000

Hey it’s me again so I am finally gonna make your “Arroz Con Pollo” tomorrow I have everything only difference is Im using “Bijol” in place of saffron, gonna use only “chicken thighs” and “drumsticks” bone in for flavor, and Im gonna have to add ground “cumin” maybe no “oregano” if I do very little.

Eh so I guess it won’t be identical but your my guideline.