Caribbean rice with chicken (Arroz con pollo) from Puerto Rican Cookery by Carmen Aboy Valldejuli

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Notes about this recipe

  • Stephenn31 on December 07, 2024

    Really good. I used a bit more salted pork instead of adding ham. It melted into the rice. I used a packet of sazon (culantro and achiote) at the stage it called for culantro and it added a flavour bump. Otherwise I halved the amount of chicken and rice (and water) but kept the original amount of everything else in the recipe to give it a bit more flavour which worked well.

  • lbr4 on May 12, 2020

    This is a fantastic recipe for Arroz con Pollo! I made it twice in preparation for a Puerto Rican cooking class that I was doing. I had to make a few tweaks based on ingredient availability. The main one was substituting the salt pork and ham for Goya Ham Flavor Concentrate. I also did not have access to culantro, so I used cilantro well enough. I used bone-in, skin on chicken thighs and after browning the chicken I removed the skin before adding in with the rice. I do recommend going with a medium grain rice over long grain, the texture of the rice in this dish was so much better and it seemed to hold the flavors better overall. My only other note is that I am not sure if I am fan of pigeon peas or not, the jury is still out, but I recommend only using a half can instead of the full.

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