Arroz con Pollo

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Just made this dish tonight (omitted the peas, not a fan of peas, and I gotta tell ya, it is AWESOME!!! Instead of peas, I opted for mushrooms instead with the onions and peppers. Very unique flavor, and one of the best Latin dishes I've ever had. Keep them coming, Ingrid! You ROCK!

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I love Latin food, and this was a great chicken and rice! Very close to an Arroz con Polo I had at a popular Cuban restaurant in Orlando recently; only BETTER!!! I will use less rice the next time I make this, as I had to add about another 3/4 cup of chicken broth because the rice was still slightly crunchy by the time all the liquid had soaked in. It also made enough food to feed an army! I did use Ingrid's recipe just about to the letter, and her adobo seasoning made the difference with the broth. Just the right amount of sweetness and spice. I will definitely make this again!

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My husband called and told me guests were coming over for dinner....I had seen this on the show and thought I'd give this a try tonight....I used frozen peas and carrots, no green beans, and cut the ketchup in half. It was a hit...everyone loved it and when back for thirds!

It's not that difficult to make...and the results are worth the effort.

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I made this my own because I did not add the ketchup, as a personal preference and also did not add the green beans or carrots but I did add the peas. Measured the leftover broth/beer mixture after cooking the chicken and use a 2:1 broth/rice ratio. I also sliced the olives instead of throwing them in whole. My whole family went back for seconds!

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I saw this recipe today, and It looked like something that would please my family. I made a few changes, like the cilantro, and just substituted some more oregano. I prepared it just like the TV version.
My seventeen year old son says that there was an explosion of flavors. So that says it all.
Thanks Ingrid,
Ms Deb,
LA, Ca

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Donna if i were you i would not worry about the saltyness of the broth. Once mixed the saltyness will go away because the rice needs salt. But i would only add 2 cups of rice to the 4 cups of broth. I always make mine 1 cup rice 2 cups liquid. It not u will need to add more liquid.

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I am part way through some advance prep for this dish for dinner tonight.

First I did not make the adobo as listed in the recipe .. NO store in my area has these annotto seeds called for in her mix. I cooked the chicken using store ADOBO seasoning .. and the chicken has great flavor BUT THE BROTH .. OMG it is salty. I don't think I will cook the rice using all of this broth .. maybe just a cup and the rest a chicken stock I made which has no salt added.

SECOND .. on the tv show she said use 2 cups of rice and the 4 cups of broth .. but the FOOD TV recipe says 4 c liquid and 3 cups rice. This just doesn't work out!!

I have everything set to go and 1/2 hr before dinner time will put it all together and pray that the end result is not too salty!

Any suggestions?

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This was a great recipe. The idea of attempting this one was quite daunting, but it was actually very easy AND delicious! I have made it a few times now and my family really loves it.

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I was a little saddened to see some of the lower rating comments, specially because of the generalized idea that there is one type of dish called Arroz con Pollo. This recipe is very close to the Colombian version of Arroz con Pollo. I have tried the Cuban version and of course it is different; I can't say that one is better than the other because they are simply different, as I would expect the Ecuadorian and Peruvian version to be.
This is a simple dish that my mom used to cook for us at home; I am very happy that I have found a very close recipe to what she used to cook :

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I made this recipe out of the book, Simply Deliciouso, and the liquid to rice ratio was off. I kept having to add liquid and the rice came out awful. The taste was good, but the texture was off.