Arroz con Pollo

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The key to this recipe is the Delicioso Adobo. It adds very real flavor to the chicken and then when used as the cooking liquid for the rice took the entire dish over the top! As other have noted, this is a lot of food. I cut the rice by 75% and everything else in half. This let me use my rice cooker when everything came together. I still had enough for two or three meals for my wife and I.

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Are you kidding? This woman cannot cook. Get a real chef to make Latin food. There are so many cooking shows but there isn't one decent latin show. Honestly, her recipes suck.

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it took me a couple of times to perfect it, but i had to make some changes to it... i had to increase the liquid amount to 6 cups instead of the i think the 4 cups it calls for. every time i made it i increades the liquid a little more because the rice was always too crunchy. i dont know if it was the rice i used, but it take 6 cups of liquid to cook this rice for me and i use chicken broth instead of water. I also use 1/2 cup of tomato sauce and 1/2 cup of ketchup instead of 1 cup of ketchup, i found it was too sweet with all ketchup. also, with the price of red and yellow peppers right now, i just use 1 whole green pepper. i dont add the olives because personally i dont like green olives and i use store bought adobo. you dont have to make your own. but this is a fabulous dish, everyone who i make it for loves it! My husband is Cuban and he eats 2 servings. : it is great to make for a large crowd because it makes so much. i fed 3 adult and 2 children last night, we all had 2 servings and still had left overs for at least 4 people for lunch today. Enjoy!

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I've done this recipe several times and by now I have it in my head already.
It's a pantry friendly recipe, you can substitute turmeric or paprika in place of chiote and it won't alter the taste. Love it and no matter what other say about where the recipe come from... just make it :

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I was skeptical because the way I learned how to make arroz con pollo is nothing like this, but I have to say, Ingrid is on to something by cooking this with beer. I did a few things differently because a I didn't have an achioto powder or lemon pepper, and b my hubby doesn't like green beans and olives. I also toasted the rice before placing it in the boiling water. This helps the rice cook a little faster and remain fluffier. My husband (who was not fond of arroz con pollo was pleased with dinner. I'm keeping this recipe! iQue sabroso!

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Great twist adding Worcestershire to the Arroz con Pollo! Thanks for the wonderful ideas - Betty

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It's definitly not the same. Rice look weird. We don't use beer or ketchup at all. Green Beans are not regularly used in this recipe. Why do I know? because I am caribbean, this is a simply recipe for us, I cook this as regular meal at home. But is a good try to show how good latino food can be. tasty, fresh, and sooo good.

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This is one of the best chicken recipes that my family and I have ever had! The depth of flavor is incredible and it was easy to make! My neighbor is from Mexico City and he said its the best Arroz Con Pollo he has ever had! This has become an instant staple in our house. Enjoy!

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This recipe is wonderful! The rice was cooked fluffy and perfect. Most arroz con pollo i've tasted from my latin friends' arroz is mushy, this is the best recipe ever. My mother doesn't like ketchup in anything, but she didn't even notice it was in there. It was so easy to cook, but it did cook a lot more than i thought.

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I absolutely love this recipe. My daughters have a day during school where all the parents have to bring in food and this recipe was a hit. (Sorry Ingrid, but I had to say it was my recipe. Keep the recipes coming, they are by far the best tasting and easiest I have ever done.