How to Make Our Recipe for Arroz Con Pollo

[@kimmnm4859]

OK I watched several vids and hesitated to follow this recipe simply cuz they are not PR BUT I am sooooooooooo glad that I chose this arroz con pollo!!!! OmG I'm black and I was blessed with the BEST soul food cooks in CA.....but THIS took me to HEAVEN!!! We LOVED IT!!!!!!!! The best tasting chicken I have EVER had and the perfect rice! No words.....JuliA!!!! U did THAT!! This is PROOF that u don't have to be a native from a country to make their food just as authentic as the rest....smH at how good this is....ppl don't listen to complainers on this vid.... try it 🤤

[@michaelfairbairn4283]

If you want to take this to another level, here's a trick a Cuban friend in Miami taught me: Substitute one can of flat beer for some of the liquid. The sweetness and yeastiness of the beer makes the yellow rice irresistible.

[@1963Lvc]

We do not have an enameled cast iron Dutch oven, but we made it in an All Clad stainless steel Dutch oven. It took 50 mins in the oven at 350 C and 15 min outside resting with the lid on. Other than that we followed the receipt exactly as stated in the video. The rice came out perfect, and we loved it. Flavor and consistency are excellent. Our new favorite dinner. Thank you ATK for sharing a winning recipe.

[@jeanineskitchen2607]

i want to make this and im wondering why yours took an extra 30mins in oven? i have a dutch oven ,so im gonna try,maybe because the cast iron heats evenly and continues to cook once taken out?? im gonna see

[@edwintorres8715]

Hi ! Geetings from Puerto Rico ! Your recipe looks delicious; indeed pretty much closer to our version than others ! I would make a delicious suggestion for your "sofrito dressing" (which, by the way, is very original): try it with "tostones" ( green plantains fritters; you can look for its recipe in any Puerto Rican cookbook). Congratulations for your recipe of "arroz con pollo" !

[@prettyinpink230]

Im Puertorican and wouldve never sauteed rice or baked it until i did with this video and those little changes made a huge difference! thank you for this video!

[@The.Ambassador415]

Thank you!!! I'm boricua too and this should be illegal. It's an insult to arroz con pollo. The "say-zone' was horrendously

[@bostonrailfan2427]

i can understand why it’s done but they aren’t brave enough to cook it until it develops a crus at the bottom

[@bostonrailfan2427]

@@The.Ambassador415 it’s common to use(my tio uses it on a bunch of stuff), but their pretentious attitude and pretending that all steps are normally done is insulting

[@Dr.Nagyonfaj]

@@bostonrailfan2427 Oh my - how easily you get insulted. They never once said that everything they do is "normally done". They said this is THEIR take on this dish. Please don't pretend that you have never prepared YOUR version of another country's dish. 🙄

[@bostonrailfan2427]

@@FlyBoyMT no, it’s pretentious. it’s snobbery and trying to sell you that unless you use certain expensive and unnecessary ingredients that just so happen to be giving them steep discounts then your food isn’t good.. they’re fakes.

[@Skyline.22]

Nothing better than home food.. the ultimate comfort food ever.. My grandma and my mom cooking.. family gathering, uncles, cousins, backyard, BBQ.. Miss those days..

[@californialove964]

Looks good. Not like what my grandma used to make, but nobody makes anything exactly the same. but i just about cried when the ladies took those chicken skins off.

[@teristeger1680]

THIS DISH NEVER DISSAPOINTS DELISH EVERY TIME. THANK SO MUCH LADIES

[@rosareyes2394]

I am Puerto Rican, I somewhat followed the recipe but did sauté the sofrito with my onions. Also added drained gandules, and capers, also 1/2 cup of tomato sauce in place of the same amount of broth. Came out perfect and actually like the Dutch oven approach. I doubled the recipe and removed the chicken to pull off the bone and gentle flipped the rice while putting it back into the dish. Let’s just say, the Dutch oven pot was over half way empty after it was consumed. Delishes.

[@dondeboer3480]

Thank you. As a fellow Puerto Rican I've been trying to perfect the art of arroz con pollo and sometimes I'm successful but too many other times I've ended up with the sticky wet batch with the burnt bottom. I like exact interpretation which is almost impossible because everyone's pots are different and everyone's ratio of solid to liquid is different and that's assuming you even measure the liquid (e.g. liquid from the can, tomato sauce, chicken broth). Ninja Foodi was doing it perfectly for me until recently when it seemed to malfunction by asking me for more and more water in order to pressure cook. So I'm going to combine this Test Kitchen recipe using the dutch oven along with your recommendations to bring it closer to the kind of arroz con pollo I grew up eating. Thanks!

[@AlexPerez-fc3ov]

@@dondeboer3480 I think some people forget to count the water in the can of gandules and forget to count it.

[@theLunaMoth]

I made this rice with a little bit of leftover bacon drippings to serve as a side with something else. I sautéed the sofrito, deglazed the pan with some dry white wine and tossed in the rice so it could absorb the flavors. I don’t have a Dutch oven, so I threw the rice in my rice cooker. When it was done, I put the capers, olives and peas in to steam for a few minutes. THIS RICE IS FANTASTIC!! I would for sure make this again! My in-laws and husband love it!

[@klmhookedmoore5847]

Damn people. Chill out. They said "our" version of arroz con pollo. Unlike baking, cooking is not always an exact science. Variations and tweaking aren't bad things. I love bacalao....Puerto Rican style, Domincan style, Haitian style and Italian style. They're all different and all delicious.

[@kenchun24]

Agreed, most of my fave dishes are just using whatever I got in the kitchen to accommodate the base recipe. I made an arroz con pollo dish with sticky japanese rice because that's all I had...and still turned out good and tasty!

[@rachelsweets]

😍😍😍

[@sunrae7680]

It's all about the taste !! I work too much to be worried about having something being "authentic."

[@bostonrailfan2427]

when you omit major steps, add ones and claim it’s common, then slop on sauces that aren’t used and act like it’s better than the real stuff from Latin America it’s cause for complaining

[@sabrewolf7160]

So basically you're crying because it's not how your mommy makes it. Got it.

[@passiveagressive4983]

I had to use red peppers and it turned out fine. The final result was delicious. I also rendered the chicken skin. Chopped it and added as a topping to the rice. OMG it was great

[@markfox6786]

Excellent idea with the chicken skins

[@aqnaqnaqn]

@@markfox6786 I crisped up the skin in the microwave on a plate, sandwiched in paper towel: quicker, more controllable and less cleaning up.

[@calfaro1979]

Sofrito should've been added when sauteing the onions and dry rice. It's basically the latin version of a mirepoix or Italian holy Trinity so it would've been perfect adding it to the chicken fond

[@cindia6697]

I was going to say that too. I think this is close to authentic. They butchered tamales

[@discipleofshaun5252]

A bit of lime in place of some of the lemon juice wouldn’t hurt.

[@calfaro1979]

@@discipleofshaun5252 yes although to be honest in nearly 40 years I've never seen anyone (mom, aunt's, grandmas etc) use lime or lemon juice in this. There is more than enough acid in the olives, capers and their brine.

[@brt929]

Carlos Alfaro She definitely said she rinsed the capers, so I imagine she probably rinsed the olives.

[@ElPasoJoe1]

I grew up eating this. I don't ever remember seeing the green peas. Anywhere in Colombia or Venezuela...

[@anthonypiccolo5158]

Just made this dish and followed the recipe exactly...it really was delicious

[@We-Cook-It]

Im from 🇵🇷 and it is awesome you ladies make this dish 👌👍👏, a tip it is good to saute the sofrito as soon as you sauteed 1st the onions and if you don't have Sazon for Color and flavor and want something more natural substitute these ingredients you might have it in your pantry you could use from Spain Pimentón Ahumado-(SmokedPaprika) and Comino-(Cumin) mixed together and there you have your homemade Saxon you just got to do the right ratio also tomato paste or plain tomato sauce from San Marzano I find this particular tomatoe in can to give a touch on any dish and by itself so good it is a region in Italy's that specializes in tomatoes and for deglazing you could substitute white wine or a light lager beer believe me you won't regret it

[@gena7359]

Thank you!

[@We-Cook-It]

@@gena7359 Your welcome, buen provecho~(bon apetit)!👌

[@bostonrailfan2427]

the biggest issue was not sautéing the sofrito, it’s supposed to be done to par-cook it to soften it and give the dish flavor while indirectly helping develop the fond…it’s missing a huge amount of flavor without that step

[@megdonnelly8519]

Ii made this in the instant pot yesterday..6 min ..addes peas capers and olives when it was done cooking but still hot.came out awesome

[@TrishRadil]

I made this for Christmas dinner last night (husband had Covid) and even though I messed up a couple things it was soooo good. I grew up in a Puerto Rican neighborhood so I wasn’t sure how a couple white people were going to pull this off 😂, but it was so good. I was also shocked I had most of the ingredients needed to pull this off (since all the stores are closed I didn’t have many options). I made this with poblanos instead of cubanelles, just because I’m a gardener and we had tons of poblanos in the freezer. I think I am going to start making sofrito with my garden peppers going forward… such a great way to use up a lot of vegetables and it adds to much flavor. My family is Italian, and we have a version of sofrito too, but I really like this version with the chiles.

[@Ormald]

I made your version today for lunch it was fantastic. I even made the sauce (never had before) which I had with my AcP, it was excellent. I wish my Mami was alive to treat her to this version, I know she would have loved it. I also have other plans for the sofrito sauce, bacalaito's, tostones and other PR foods. Thank you and I look forward to trying other recipies from your sight.

[@LizzieBoredom9]

I made this last night and it was incredible!! Creamy rice and tender chicken. It was packed with flavor, and that sauce just took it to a whole other level. Julia is right. Next time I'm feeling sick, I want this instead of chicken noodle soup!!

[@duckpond7856]

I'm glad people have explained that this is Puerto Rican style. I'm used to the type served in Mexican restaurants here on the west coast.

[@HectorMerced]

I've been eating this dish all my life and your version nailed it for me. Congratulations

[@BillLawrence-z3d]

I made this today and it was terrific! By what other name is a cubanal pepper be called?

[@marymagness7467]

Oh my goodness! My mouth is watering just looking at this! Thank you so much for sharing this and all of your GREAT recipes and ideas. Love love LOVE your shows! 💟

[@carolbrown3640]

I have made this recipe many times. NEVER disappoints. Agree with the comments about adding sofrito when the onions are beginning to go translucent and sauteing it a bit before toasting the rice. I also use creme fraiche in lieu of mao for the sauce.

[@ancherrera]

Every Latin country has it’s own version of AcP. This one is pretty close to a Puerto Rican version, except that in PR they use culantro, not cilantro. Culantro is a long, prickly leaf often seen in Vietnamese pho. Similar flavor profile. Also finishing it in the oven is unusual as the burnt bottom is often a prized part of the dish. I would bet the cilantro is a decent substitute. The sauce on top is something seen is some Cuban versions and are referred to as AcP Imperial. Its a mayonnaise based sauce though its not green. That being said, this is pretty authentic take, using components from various versions. If this version was served at any Latin person’s home, nobody would even blink an eye. It would be eaten right up an not a second thought would be given as to it’s authenticity. As far as the lemon juice, it unusual to add it to the cooking water but very common squeeze it over the finished dish.

[@SkkyJuse]

I love culantro when they serve it with pho garish plate. I wish the average grocery carried it in the PacNW. Alas, I’ll keep using cilantro instead, which is a great sub. Hmm, anyone ever try growing their own culantro? As a leafy green herb it’s got to be cake to do-just need to find the seeds.

[@ivettesantana4319]

they probably couldnot find culantro cuz we cant find it locally either and add extra cilantro

[@bertvillarreal2013]

I can only find cilantro in a Vietnamese market, never have seen the seeds in the Midwest

[@bostonrailfan2427]

@@ivettesantana4319 the show might have been filmed in Vermont but the food came from Boston, as was all of the testing done for the dish. it’s nearly impossible to jot find culantro in any of the supermarkets in Chelsea, Everett, Lynn, Revere, and East Boston. I know from personal experience that it’s not only sold in them, it’s sold year round

[@GooinBoots]

The rice comes out soooo nice! I never made this in a dutch oven but its my favorite way now 😍😍😍

[@semco72057]

Now that is a great looking dish and I can do that and have to try making it myself. Thanks for sharing this recipe with us.

[@juliocrespo1544]

Thank you Ladies!, I’m cooking this tonight. Every recipe I’ve tried of yours has been a hit, I especially like the crockpot ribs⭐️⭐️⭐️⭐️⭐️

[@jlsoler3575]

Love you Ladies..Been a Fan for years...Great Dish..you nailed it....I am Latino from Orlando Florida...

[@nbrace-tl8ku]

Not traditional, still looks good. I really like the sofrito sauce Idea. You learn something everyday.

[@ednamode7292]

They did say it was a mixture of a bunch of traditional versions and therefore was not traditional itself.

[@MC_Home9898]

I cannot stop salivating

[@clairechapin5221]

You're all a bit silly. They said from the beginning this was their version. Seems not only every country has a version but so does every family. Take this or not. It's a matter of taste. I'm Cuban and my mom had her version. I tried this one and really liked it. My mom used long grain rice because she loved it. It's very different. Also, my favorite part is the brown rice that forms when slightly overlooked. We call it raspa.

[@joemoore4803]

This has become my go to dish. I make this as often as I can. I accidently left out the olives and capers once. It was not the same.

[@dayakat]

I’m from Puerto Rico, and this is actually not a bad version of Arroz con pollo.

[@rachelsweets]

😍

[@mikejuliet2619]

Daya Kat thanks chef

[@darlenebrown3993]

Oh my goodness, made this tonight‼️I was delicious 😋Making it this way for now on. I accidentally forgot the peas at the end because I tasted it with the white sauce‼️Got excited‼️Yum😋😜

[@chlobothehobo]

Good recipe. I followed it almost exactly. I could not find the pepper so I subbed it with a green bell or red bell. I also used a quarter chicken because it was on sale and separated the leg and thighs. Amazing.

[@markfox6786]

It may not be traditional P.R. but irs an excellent rendition that I've made multiple times...with a few traditional add ins and techniques.I use this as my standard recipe and use my proportions and additions . I DID try the method their way and it's STILL mighty tasty. Yummy all around.

[@Bohemiangirl10]

I’m Puerto Rican and I like to add red bell pepper, “recao” (long coriander) to the “sofrito” and “ají dulce” and oregano to the rice.

[@geomondiale1768]

I am floored again, I have made this before but not like this.... can't wait to try it

[@dxa33205]

Made this tonight for dinner, and it was awesome. I will be adding this to my arsenal of recipes. Lots of flavor, and addictive.

[@Jackiemk007]

Thank you 😀 I forgot about this wonderful recipe

[@JCamilo1974]

Caldo de pollo is good to eat when sick or when ever. The sofrito sauce you made at the end looks interesting. I usually cook the sofrito when sauteing the onions but I definitely want to give your version a try.

[@nat4581]

My Cuban mother always used azafrán, "saffron" for arroz con pollo. I'll try your recipe with this other seasoning.

[@normadurr818]

You ladies are awesome. Love all the demos on the show.

[@marielamoreno7845]

Omgoodness looks yummy..Will cook it tomorrow

[@TheJohn1567]

What could you use instead of mayo?

[@discodisco9770]

I just made this today!!! It's so amazingly delicious!!! This dish is addicting!!! Thank you for sharing your recipe!!! : )

[@kimmnm4859]

Me too!!!!!!!! No words for how great this tastes!!!!!! Literally just finished eating it for dinner!!!! Me and my honey can't get enough!!!! They really did!!!!! BravO

[@adamg1123]

The sauce looks good. Thanks for the recipe and Gbu all 🕊

[@kathyhenson7225]

I cannot wait to try this dish. The addition at the end of peas sounds delicious with the rice and chicken. Reminds me a bit of paella in looks but with out the seafood.

[@marieshanahan5276]

Wow, I have never tried this dish, but am sold now.😊👍😳

[@PassiveAgressive319]

I’ve followed this recipe. The only thing I had to do was add more salt. It was delicious

[@paulpeckham9947]

Can't wait to try this one ASAP...tomorrow 😍 Thank you very much 😊

[@CBJAMPA]

You guys outdo yourselves every time! What a lip-licking-good show! Keep it up and keep it coming. Love you guys!

[@laurensmiley4708]

Great job! Loved it!! Yummmy!!!

[@DavidFSloneEsq]

I enjoyed this video, with one caveat: If you’re going to use Sazón Goya, just admit that one of things that makes it so delicious is that it’s number one ingredient is MSG!

[@hollym5873]

Thanks for the video, great

[@IlovethesIlovethes]

One of my favorite dish

[@denisedehart-vanlaan544]

Can’t wait to try this! Thank you 😊

[@sabrewolf7160]

Jumped straight to the comments to hear all the people crying about how it's not authentic without realizing there are many, many variations of arroz con pollo. Not everyone makes it like your mommy or grandma and that's ok. Pipe down.

[@SkkyJuse]

I get using the skin on chicken to render the fat and then removing it to avoid the soggy skin thing, but man I was really hoping you’d use it to top the dish off.

[@alfcab]

OMG, fry them until they're crispy and crumble them over like bacon bits! Yes!

[@Nocturne22]

Then they'd have people crying about that not being authentic/how their mom makes it/what they grew up with.

[@alfcab]

@@Nocturne22 It's already inauthentic without the skins. In for a penny, in for a pound.

[@mangopilar]

I never liked the way my mom, used to put chicken 🍗 in the arroz con pollo. I never liked the the way, the skin would feel on my fingers.

[@kyrios0307]

I don't get people who throw away chicken skins period.

[@johnboyd7158]

Just made this. Using what I had on hand. Darn good!

[@gena7359]

This was dinner tonight! I made my own sozan due to the store bought being a chemical. This rice is amazing. The chicken was ok. This rice will be a regular side dish in our house. It was so refreshing. Thank you for sharing!

[@122superboy]

I did it for New Year’s Eve! It was delicious!!!! Thank you for sharing! All the best on 2021 😋

[@greggordon680]

I wish you would show which book the recipe can be found in. Aside from promoting book sales it would make it easier for me to find the written recipe which I prefer working with. Having over 50 of atk's cookbook sometimes it can be hard to find a particular recipe

[@stevenchristophersen7673]

Absolutely love this recipe, however my only struggle is that no matter what I do, the rice doesn't cook evenly. The rice near the pieces of chicken seems to always be just a little crunchy, I've made this twice, and after doing everything to the T (even have the same exact dutch oven). If I let it steam longer, then the rice on the bottom is too mushy... Any advice?

[@LowercaseKev]

I would suggest rinsing the rice first. Maybe 2 or 3 times. Like in Japan. It is the best way to promote even rice cooking.

[@MMSCOTT-mx8dm]

Looks delicious, can't wait to try that sauce!

[@AverageIowaGuyLiveStreams]

The sauce is very similar to a sauce made around Iquitos, Peru. REALLY tasty.

[@canelita1370]

I was very surprised how good it came out, thanks you guys😃

[@7AMDG7]

That is beautiful rice!

[@xiaotuzi.fnb1]

Scheduled for tuesday, i will do it

[@BrianMcNay]

That sauce is new for me but it’s definitely going to be an addition to my chicken rice

[@cindyo6298]

This looks amazing

[@antoniokinsey1673]

Us Cubans like to add beer towards the end of the cooking process. I guess here you’d want to subtract the amount of beer from the chicken stock and add some chicken bullion to make up for taste of now missing chicken stock;)

[@amgooder]

We Puerto Ricans love to add beer to our tummies😂while we cook.

[@NoWay-vz9xw]

Looks delicious...

[@glachhu]

Made this for Dinner last night, and it was amazing! I made my own Sazon to avoid the food dyes, caking agents, and MSG in the pre-packaged one. I sauteed the sofrito with onions and rice instead of dropping it into the broth. Also added some jalapenos to the mayo sofrito sauce for an extra kick. Definitely a keeper.

[@GrandpaChroniclesbyGlennDTorre]

i will try this.. thank you

[@rdc5470]

Loved the dish, specially how flavorful the rice turned out .The only thing was that the bone-in thighs were just a little undercooked. Next time I shall experiment by cooking them for 12 mins per side. Also, I might add 3 cups of stock to cover the thighs better.

[@huntergatherer232]

Looks soooooo. Gooooood!

[@laurieannerodriguez5946]

I can't wait to try your recipe!

[@wendypennell9432]

My great grandma used to make the best arroz con pollo from Puerto Rico she passed with out giving anyone the recipe 😌

[@arlettebeauchamps]

Awesome dish!

[@cody4335]

Of course people are going to nitpick in the comment section, but look at the end result. It's chicken and rice.

[@KougaJ7]

Please send this to me in France, thanks!!

[@ladypily2946]

This made me hungry!!

[@moedoleh8132]

So good.

[@truthbetold6011]

Looks good

[@dondeboer3480]

The variety of methods for cooking this dish is overwhelming for someone like me who likes precision. I've learned the most common errors include: too much water, too much stirring, too much time with too much heat. The ideal solid (rice) to liquid (water or broth) ratio should be 1:1 to 1:1.5 depending on whether you like sticky or fluffy. Don't forget to include tomato sauce and undrained gandules or undrained olives as part of the liquid if you want to use that. I grew up eating arroz con gandules in Hawaii where sticky rice is very common because of the Japanese influence so I suspect the Hawaiian version may be stickier compared to others. I found washing the starch off of medium grain rice before using it also helps so it doesn't become too sticky. This oven method seems to be easier than the stove top method.

[@Cresitan258]

America's Test Kitchen is baller when it comes to stuff like this. They're basically the "We have f'd up in numerous ways so you don't have to" crowd, and they always have such great takes on even classic dishes.

[@streamsidedrchristmaslight2063]

follow the direction to a T and it comes out great ever time!

[@garypaul7001]

Im making this. Im a Chef and this just tickled me!!

[@gigim.7369]

I have every ingredient needed to make this dish except one, the capers. Will not putting capers affect the taste very much?

[@soxxy22]

I keep seeing in the comments that this is not "authentic". Every country in Latin America makes their own version of this dish. And even within said countries, different regions makes it their own way. There is no one way to make arroz con pollo. Its freaking rice and chicken the combinations of spices are endless. I for one like to shred the chicken once its cooked. And, I like to make it with parboiled rice instead of regular rice since its has a little bit of a bite to it. And lots of cilantro

[@JCamilo1974]

I love tasting and trying different versions. I'm Mexican and I'm married to Puerto Rican. I definitely learn alot from my mother in law. I love cooking both versions.

[@bostonrailfan2427]

when you ignore a crucial step that is key to flavoring the dish’s aromatics folks are right to complain especially as it’s not omitted by any actual Latin chefs…but hey: make it your way, it won’t taste as good because it’s missing that step

[@SorayaEsfandiary_]

@@bostonrailfan2427 Get over yourself.

[@bostonrailfan2427]

@@SorayaEsfandiary_ o, why don’t you. excuse me for having fucking family who make the fucking dish and know the importance of the ignored step. these people are arrogant elitists, they insult people who painstakingly perfected the recipe that they’re ripping off.

[@SorayaEsfandiary_]

@@bostonrailfan2427 Again, get over yourself.

[@cindyaltheide5474]

what is a good substitute for cuban pepper. I cant them them anywhere.

[@cindyaltheide5474]

@Kenneth Morris thank you.

[@genemckendry6146]

How does that broth to rice ratio work?

[@vanessaprovost1112]

Yummy yummy yummy 😋 !

[@dantefarnsworth2126]

Way different from my mother and grandmas way but depending on the regions your from Mexico it’s done differently but I’ve never seen bell peppers in this recipe, but it does look good

[@bentleyr00d]

No, no, no, this is not the right way for YOU to make YOUR recipe for arroz con pollo. You have yo do it MY way. But seriously, I wish you'd added gandules. That's what I'ma do.

[@mikemeachem3445]

Taking all the info and making it today

[@mabelh16]

It’s regular green peppers and also roaster red peppers and cooking wine or beer that’s a Cuban dish

[@davidsolomon8203]

Looks terrific, I’m not sure about the oven!

[@GUENILLA]

looks like a very nice and tasty rendition. No negative opinion.. But strays from authentic. just an observation.

[@ilovetheseventies6461]

One of my favorite dishes job well done ladies