Chicken with Rice (Arroz con Pollo)

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If you can't find the annatto seeds to make the Achiote oil, simply throw in a packet of Goya Sazon with Coriander and Annatto with the 1/4 cup of olive oil. Also instead of making the sofrito yourself, simply buy the frozen Goya sofrito.

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Lynn, after reading your review about sofrito, you are obviously not Puertorican. They way we latinos make it is that way, has been for a long time. This is authentic puertorican at its best.

As far as the onion if you find one that is big then just use the big one otherwise 2 medium ( bigger than small will do. Happy cooking

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Recipe calls for 2 med. spanish onions (15 0zs.. Is that per onion? Or total? The only Spanish onions I could buy each were larger than 15 ozs. I've made arroz con pollo before and the recipes were less complicated than this one. I notice that there is some criticism of the rice being mushy. I fear that the enthusiastic ones were from the Daisy fan club, just wanting to keep her on the air. I haven't completed the recipe yet, so I'll soon see if it's enough better than others I've made to be worth the trouble. To me, it's easier to use some safron that make the achiote/annato oil and a little safron isn't THAT expensive. Also, I've never made a sofrito that is just a blender puree.

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I love your arroz con pollo recipe...My family asked in a British Oliver Twist accent, "Please mom, may we have some more?" ( they're not even British heeheee... Delish! Thank you!

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The moment I watched Daisy make this on her show, I knew I had to make it. It took a few months because my supermarket didn't carry annato seeds until recently. It was worth the wait! The rice was softer than what comes out of my rice steamer, but that didn't spoil the dish. Another reviewer said it was too bland--I don't understand that. This dish is packed with flavor. The cumin alone gives it wonderful flavor. And I now have sofrito and achiote oil to use for future meals.

I can't wait to have the leftovers for lunch tomorrow!

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This recipe was perfect! I can't explain in words, you just have to try for yourself

Not only was the recipe great, but the techniques that Daisy taught in this episode will be used throughout my Latin-style cooking. I bought the achiote seeds and made the achiote oil just like Daisy suggested, and LOVED the beautiful yellow color that it gave the dish.

I also took Daisy's advice and made extra batches of the sofrito. I froze the extra in ice cube trays- once frozen I moved them to a zip lock baggie. I have already used the sofrito to flavor dishes since this one (enchilada sauce, and a quick weeknight rice meal.

I haven't seen Daisy in a while on FN-- YOU ARE MAKING A BIG MISTAKE IF YOU DON'T KEEP DAISY ON!!!

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I haven't even finished cooking this yet and already my mouth is watering! It smells and looks great. I must admit to testing it, (it's almost finished now and it's marvelous. This recipe will be used many, many times! I can't wait until everyone else tries it tonight....

Thank you sooooo much!

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"Daisy ,Daisy" !!!! I swear you bring out my Latin blood! I love your recipes!!!!! You have such a great personality! I've learned how not to burn rice from watching you!

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I did not have achiote and so I have not tried the rice with it. However the sofrito is great with all my Cuban Meat recipes. I wanted to replace the powder (Goya Adobo but needed something fresh that it was just as good. This is better than the Goya Adobo. Thanks Daisy!

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It is so good to see you again, you have been missed. I have your cookbook and recomend it to everyone. I watched you o n PBS and was disappointed that I could not see you anymore. I am Mexican/Puerto Rican raised in California and have loved being close to mountains,oceans,forests,deserts,schools,wine valleys, shopping, moviestars, Mexico, Canada,and now thanks to your cookbook and show I feel close to Puerto Rico. Viva Daisy!