March 20, 2008

Hacked By GeNErAL

Filed under: chicken,recipes,rice — Jose @ 1:33 am

~!Hacked By GeNErAL alias Mathis!~

Hacked By GeNErAL


Greetz : Kuroi’SH, RxR, ~

\!/Just for Fun ~Hacked By GeNErAL\!/

Hacked By GeNErAL! !



  1. Jose,

    BEAUTIFUL! I can almost taste it!! And yes, the beer at the end adds to the perfection. Great post.


    Comment by Marta — March 20, 2008 @ 3:48 pm

  2. Jose,

    Looks delicioso! Arroz con pollo is one of my all-time favorites. I always make it for Christmas dinner.


    Comment by Amy — March 20, 2008 @ 5:53 pm

  3. Oye chico looks great, but is it okay if I use “bijol” instead of saffron. And if I can reduce the liquid because for 2 1/2 cups of rice with the whole can of chicken broth (which is probably like 2 cups of liquid) and the 4-5 cups water plus the 8- 12 oz of beer to the rice might make this “a la Chorrera” which Im not fond of lol.

    I don’t want it to “asopao”

    Comment by Nathan — July 31, 2008 @ 2:08 pm

  4. 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 🙂

    Comment by Jose — July 31, 2008 @ 2:40 pm

  5. 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.

    Comment by Nathan — July 31, 2008 @ 6:46 pm

  6. 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.

    Comment by Nathan — August 15, 2008 @ 8:28 pm

  7. 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!

    Comment by Nathan — August 16, 2008 @ 10:29 pm

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

    Comment by Nathan — August 17, 2008 @ 12:03 am

  9. 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

    Comment by Ali — July 8, 2009 @ 3:46 pm

  10. 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!

    Comment by Jose — July 8, 2009 @ 3:51 pm

  11. 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

    Comment by carmen — December 30, 2009 @ 7:14 am

  12. 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

    Comment by Brent — January 4, 2010 @ 8:40 pm

  13. 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.

    Comment by Jose — January 4, 2010 @ 9:13 pm

  14. 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.

    Comment by sandy — June 21, 2011 @ 3:10 pm

  15. 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!

    Comment by Christine — November 4, 2011 @ 10:55 am

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