Comments on: Arroz con pollo http://www.arrozyfrijoles.com/recipes/arroz-con-pollo Cuban food and ideas that arise from cooking it Thu, 27 May 2010 01:37:12 +0000 hourly 1 http://wordpress.org/?v=3.0 By: Jose http://www.arrozyfrijoles.com/recipes/arroz-con-pollo/comment-page-1#comment-8681 Jose Tue, 05 Jan 2010 04:13:00 +0000 http://www.arrozyfrijoles.com/?p=45#comment-8681 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. 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 http://www.arrozyfrijoles.com/recipes/arroz-con-pollo/comment-page-1#comment-8679 Brent Tue, 05 Jan 2010 03:40:26 +0000 http://www.arrozyfrijoles.com/?p=45#comment-8679 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 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 http://www.arrozyfrijoles.com/recipes/arroz-con-pollo/comment-page-1#comment-8550 carmen Wed, 30 Dec 2009 14:14:51 +0000 http://www.arrozyfrijoles.com/?p=45#comment-8550 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 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 http://www.arrozyfrijoles.com/recipes/arroz-con-pollo/comment-page-1#comment-6532 Jose Wed, 08 Jul 2009 22:51:39 +0000 http://www.arrozyfrijoles.com/?p=45#comment-6532 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! 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 http://www.arrozyfrijoles.com/recipes/arroz-con-pollo/comment-page-1#comment-6531 Ali Wed, 08 Jul 2009 22:46:31 +0000 http://www.arrozyfrijoles.com/?p=45#comment-6531 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 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 http://www.arrozyfrijoles.com/recipes/arroz-con-pollo/comment-page-1#comment-1013 Nathan Sun, 17 Aug 2008 07:03:21 +0000 http://www.arrozyfrijoles.com/?p=45#comment-1013 Oh yeah I blogged about it if it's okay with you all credit given where deserved Oh yeah I blogged about it if it’s okay with you all credit given where deserved

]]> By: Nathan http://www.arrozyfrijoles.com/recipes/arroz-con-pollo/comment-page-1#comment-1012 Nathan Sun, 17 Aug 2008 05:29:47 +0000 http://www.arrozyfrijoles.com/?p=45#comment-1012 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! :D 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!
:D

]]> By: Nathan http://www.arrozyfrijoles.com/recipes/arroz-con-pollo/comment-page-1#comment-997 Nathan Sat, 16 Aug 2008 03:28:06 +0000 http://www.arrozyfrijoles.com/?p=45#comment-997 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. 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.

]]> By: Nathan http://www.arrozyfrijoles.com/recipes/arroz-con-pollo/comment-page-1#comment-872 Nathan Fri, 01 Aug 2008 01:46:15 +0000 http://www.arrozyfrijoles.com/?p=45#comment-872 To me Bijol has a slightly nutty flavor because of the "achiote" (Saffron is kinda expensive, but yeah I would much rather use saffron) And thanks I didn't expect such a quick response :) I am going to make this "Arroz Con Pollo" soon I have EVERYTHING in the pantry. I really like your blog, I look forward to seeing more added to it, the cooking is wonderful, it's authentic even if some of the stuff isn't exactly how my family makes it sometimes, but it is damn close and of course Cuban cooking varies from household to household but there are always thos e awesome staple ingredients in everything. Im gonna add you to my "blog list" on my blog. t might get you more deserved traffic Thanks and keep up the good work. To me Bijol has a slightly nutty flavor because of the “achiote” (Saffron is kinda expensive, but yeah I would much rather use saffron)

And thanks I didn’t expect such a quick response :) I am going to make this “Arroz Con Pollo” soon I have EVERYTHING in the pantry.

I really like your blog, I look forward to seeing more added to it, the cooking is wonderful, it’s authentic even if some of the stuff isn’t exactly how my family makes it sometimes, but it is damn close and of course Cuban cooking varies from household to household but there are always thos e awesome staple ingredients in everything.

Im gonna add you to my “blog list” on my blog. t might get you more deserved traffic Thanks and keep up the good work.

]]> By: Jose http://www.arrozyfrijoles.com/recipes/arroz-con-pollo/comment-page-1#comment-866 Jose Thu, 31 Jul 2008 21:40:10 +0000 http://www.arrozyfrijoles.com/?p=45#comment-866 Nathan: 1) You could use bijol, but you'd get no flavor from it, only color.. 2) Good point about the asopa'dness of the dish. A couple of friends have made this and commented that it was on the liquid side. I've made an adjustment in the recipe: 3.5 cups of water instead of 5. Add the 1 cup of chicken broth (4.5 cups total liquid) and you get a nice rice/liquid ratio of 1:1.8 The beer at the end doesn't really count :) Nathan:
1) You could use bijol, but you’d get no flavor from it, only color..
2) Good point about the asopa’dness of the dish. A couple of friends have made this and commented that it was on the liquid side. I’ve made an adjustment in the recipe: 3.5 cups of water instead of 5. Add the 1 cup of chicken broth (4.5 cups total liquid) and you get a nice rice/liquid ratio of 1:1.8 The beer at the end doesn’t really count :)

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