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Chicken with Rice (Arroz con Pollo) Recipe

Chicken with Rice (Arroz con Pollo)

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (91)

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Average Rating:

Total Reviews: 91

Showing 61-70 of 91

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  • on February 19, 2009

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    first i would like to thank the foodnet work for bringing real latin cooking to the network. Daisy you don't know how exicted i was when i seen you on the foodnet work station, i watched you on pbs and was really upset when you left. i work saturdays. and i get up extra early to get ready so i can sit and watch your show. I'm on the west coast and it comes on a 6:30 am and i have to be at work at 7:30 but it all works out. I made this receipe, it was soooooooooo good. i shared this receipe with some of my friends, may i make some suggestions. for some of the ingriedents that you can't find google them and you can get some alternative for them. Itialian frying are available in the spring and into summer. but subsitute. but anyway so glad to see a BORICUA on the network . and i'm with one of the other commentors i would love to see arroz con gandules and PERNIL PLEASE THANK YOU YOU ARE A KEEPER ON THIS NETWORK

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  • on February 14, 2009

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    Ms. Daisy, Congratulations on your new show! I'm glad to see a Latina sharing traditional family recipes on the Food Network. I made the arroz con pollo and it was delicioso! Looking forward to watching you prepare meals with your twist on them which we're sure to enjoy. Thank you, Christina

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  • on February 14, 2009

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    While the flavor was good, it's obvious (in retrospect the proportions of broth to rice is wrong in this recipe. Will make again, but next time with half the rice or twice the broth. Perhaps Food Network should alter the recipe?? And, folks, please, please do not rate the recipe if you haven't made it.

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  • on February 14, 2009

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    This was so delicious! I think it was a combination of the annatto seeds and the sofrito. I couldn't believe I could find annatto seeds here in Vermont! I will definitely be making this again, as well as using sofrito to flavor my rice from now on.

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  • on February 09, 2009

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    Made this for a company dinner and it was very bland. Perhaps if I had used more achiote and sofrito than the recipe called for it would have been tastier. I would not make this recipe again and I was very disappointed to serve my comapny a boring meal. (Although the salad on the same show got rave reviews.

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  • on February 08, 2009

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    I just came back from Puerto Rico & after making this dish, it was a though I were still there. Another great dish, Daisy!

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  • on February 08, 2009

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    This recipe was amazing! ? My husband (who is Porto Rican was blown away by the flavors. When making this in the past we have both used Goya Sofrito, which is good but the homemade product is so much better. I can?t even compare the two, almost like caned tomato sauce and your mothers. I took someone who posted here?s advise and used half the amount of rice ? I would use 3 cups, maybe 4, 2 cups wasn?t enough ? also I would add more Sofrito, as it adds an amazing flavor. Daisy, thanks for the great recipe, I felt like I was back on the island!

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  • on February 07, 2009

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    Great show and great recipe. I enjoyed it, I am looking forward to seeing your shows regularly for new ideas.

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  • on February 07, 2009

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    the meal looked great so we decided to try it since it seemed fairly easy. it was!!!! both great and easy.

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  • on February 07, 2009

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    Ms. Daisy, Congratulations on your new show I'm glad to see a new face sharing traditional family recipes on the Food Network. I made the arroz con pollo but did not taste that good. Two main ingredients I was not able to get such as culantro and ajices. In the state were I live we do not have to many latin stores.
    Can you recommend a alternative for culamtro and ajices?

    Thank you,
    Laura

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