Comments on: Arroz con Pollo {for Krystal & Cookie}

By: Peter @ Feed Your Soul Too

Peter @ Feed Your Soul Too — Fri, 04 Oct 2013 20:11:44 +0000

This is such a classic Cuban dish and yours looks awesome. I featured it on my Friday Five – Cuban addition over at Feed Your Soul Too – http://www.feedyoursoul2.com/2…

By: Chicken Entrees

Chicken Entrees — Sun, 08 Apr 2012 16:20:57 +0000

[…] Entrees Arroz Con Pollo – A- Barbecued Chicken Kabobs – A BBQ Drumsticks – B Biggest Loser “Fried […]

By: katie

katie — Tue, 13 Mar 2012 17:30:01 +0000

wow–this looks and sounds fantastic.

By: Jessica @ Sunny Side Up

Jessica @ Sunny Side Up — Tue, 06 Mar 2012 02:04:26 +0000

There was no doubt in my mind that whatever you whipped up for this shower was going to be both delicious and nutritious. Mmmmm, think you hit the nail on the head.

By: Heidi @ Food Doodles

Heidi @ Food Doodles — Mon, 05 Mar 2012 23:59:32 +0000

Mmm, this looks like total comfort food to me. Then again any variation of chicken and rice is comfort food to me. I’ve never had traditional arroz con pollo but this looks awesome. The spices sound so good 🙂

By: Nikki

Nikki — Mon, 05 Mar 2012 20:22:54 +0000

Like you and Brianna, I also came across the three smiley guys! lol! And, you’re right, Krystal DOES glow and I don’t think it’s only because she’s pregnant either. That girl is just awesome.

I love the sound of this dish. So glad we were all able to venture into a new cuisine world and share such delicious new recipe!

By: telesma

telesma — Mon, 05 Mar 2012 19:42:05 +0000

*Meaning, I intend to try this recipe, instead of the one I usually use. Derp.

By: telesma

telesma — Mon, 05 Mar 2012 19:41:30 +0000

I always remove the skin, but I use bone-in thighs for this.

Thighs have better texture and flavor when cooked in something like this than breasts do. Breast can become stringy when cooked a long time, unless you can get an older bird, like a stewing hen, which is impossible in most supermarkets these days. Bone in chicken also gives more flavor for anything cooked a long time like stew, soup, jambalaya, or arroz con pollo. So you might want to try it the “authentic” way and see what the flavor difference is.

Otherwise, it looks quite good and I intend to try it.

By: Samantha Angela

Samantha Angela — Mon, 05 Mar 2012 18:01:09 +0000

I actually have a cake and pastry cookbook from the Philippines that my friend brought back for me after visiting in November. Most of the recipes are the same as ones you would find here, but there were a few with interesting ingredients too like macapuno and buko (which I think are both types of coconut)

By: Dianne

Dianne — Mon, 05 Mar 2012 12:01:11 +0000

I will defnitely be making this one. Nice twist on the recipe. 🙂