Chicken with Rice (Arroz con Pollo)

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Excellent recipe! First time I've used culantro, and frankly i like it better than cilantro. I shredded a roasted chicken and stirred it in with the rice. I baked mine in the oven and once finished, topped it off with a little ranchero amd cheese, like you get in Mexican restaurants in the US. The results were divine. Definitely a keeper.

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I had to make a special trip to the Hispanic foods store in my town for the annatto seeds, but it was SO worth it! I also used boneless skinless chx breasts cut in half, and used goya sofrito (had it on hand already instead of preparing my own. I cut the rice down to 2 cups and the chx broth (just used chx bullion cubes and water to 4 cups because i didn't have a pan large enough to accommodate any more rice/liquid/chx mixture. It turned out WONDERFUL!! SO TASTY! Very flavorful and lots of flavor depth. Don't skip on the annatto seeds, i think it makes a big difference! (and the packet of them only cost me .89 cents. I doused my finished product in puerto rican hot sauce called pique and it was phenomenal! I'll be sure to try more of Daisy's recipes soon.

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Daisy Martinez is a delight to watch cook and I love her authentic, honest food. She's clean looking and neat and and very explicit in outlining her recipes. Her dishes are absolutely flavorful and I've proudly made them several times. Viva Daisy should be on Food Channel or Food Network more often.

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Easy to make and you get two great recipes: Sofrito which can be used with many dishes and the arroz con pollo.

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This was the BEST arroz con pollo I've ever had. I'm not talking about the "mexican/american" food you get in one of the unauthentic restaurants. Unfortunately, that is what most folks are use to if they are not familiar with Latin cuisine. This was fabulous!! Full of flavor and spices. Thank you for sharing your recipes Daisy.

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This was wonderful with a mix and balance of flavors. Our family is a mix, my husband is Spanish and I am Italian, but its only fair that he gets at least some dishes that represent his culture too! I am so glad I turned to Daisy to learn. I did skin the chicken and I used brown rice for health reasons but it was still good. I used to watch Daisy when she was on the other station,glad to see her here and to have access to her recipes!

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I'm reviewing the recipe from Daisy's book Daisy: Morning Noon and Night, which I can only assume is the same. SO delicious, as has been every recipe of hers I've made. She really opened up my eyes to Latin cooking. If what you made is bland you are doing something seriously wrong. Make sure to use homemade sofrito! Between the sofrito, achiote oil, alcaparrado, spices, and chicken stock, this dish should be FULL OF FLAVOR. Wow, so delicious... Bravo!

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This was quite a bit of work....did not care for the flavors at all...also, quite oily....in future I will stick to my usual way of making chicken and rice....much simpler, and much, much better flavor

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The only serious problem I had with this is that after browning the chicken, which I did slowly, there was soooo much fat in the pan that I didn't want to procede. I tossed the annato oil and chicken fat that accumulated and started with some fresh annato oil to saute the sofrito. It would have been greasy beyond belief otherwise and also the freah annato has a better flavor

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This recipe worked very well for our family. I was very happy with my first making of Achiote Oil.. it turned out nicely and is something I will be making in the future. The dish itself was very special and we all enjoyed the subtle combination of flavors.