By far the best arroz con pollo I have ever made. Excellent recipe & easy to make. I added a second cup of cooking wine, because I wanted it ensopado & two tablespoons of Goya Sofrito Tomatoe Cooking Base. Reminded me of my grandmother's recipe, although I don't recall her using turmeric. I added it & it was great. Thank you for the easy and clear instructions.
This looks exactly like the Cuban arroz con pollo I remember getting growing up in Key West. I would have eaten my weight in fried plantains too! My family was blessed. My older sister married a Cuban and she learned how to cook many of his favorite dishes. Luckily, I picked up a few tips over the years. I am thrilled to find Cuban and other Caribbean recipes on YT. Can’t wait to try them. Thanks so much for the upload!
Goya sofrito instead of tomato paste, a bit of recaito, cayenne pepper, adobo, caribbean seasoning peppers and pigeon peas instead of green peas. Everything else is good to go.
Great video, the only thing I would change is wait to add the frozen peas until the very end to retain bright green color, sweet taste and a fresh texture (not mushy like canned peas or overcooked frozen peas that are added too soon). Also, I would add the beer or wine towards the end, just before the rice finishes absorbing all the liquid so the taste of the beer or wine can be enjoyed and noticed. Last thing, can you tell me why you spoon in the oil like that 1/2 through? Ok, sorry for all the tips, I mean well. I thought your video was well done and I learned tips from you that I look forward to adding to my arroz con pollo. Thanks:)
Well as a Salvadorian we make our Arroz con pollo separate. Like arroz on the side and pollo as the main part of the dish and maybe beans as the next side. Never had it like this. Shit looks bomb especially now that I'm drunk now i'm hungry.
This made it so much easier. The Cuban cookbooks I have are all in Spanish. I do wish they would give temperatures but Nitza Villapol didn’t have them either.
This is a video tutorial on how to make {Cuban} rice and chicken but sees iconic《Mexican》beer in the recipe I don't blame that's some high quality good beer!
What I make is to saute one cup of rice with 1/4 cup of olive oil, and add four ounces broken-up angel hair pasta or vermicelli. I then add two cups of chicken broth, 2 bay leaves, 1/4 cup parsley, 1/4 cup paprika, salt and pepper, then I add whole chicken breasts; I take one can of green olives and soak/rinse them in fresh water, chop them or add them whole, and do the same with 1/4 cup of capers. I chop up whatever kind of bell peppers I have and add them. Cook it for half an hour, then add a jar of Tostito's mild salsa or Ortego taco sauce. At this point, I stir carefully, keep the flame as low as possible, so the tomato doesn't burn, and cook it about 15 minutes more, then let sit covered for 15 minutes before eating. By now, the chicken should be more or less falling apart and very tender.
Hola, tengo un pregunta mi amor. What size can of tomato sauce should I use. I have mi abuelas receta (she lives in Cuba) pero there’s no measurements so the rice either turns out mushy or crunchy. I’ve only nailed it once where it was perfecto but I don’t remember how I did it. Please help as I would love to carry this recipe down in my family.
i use the same process but i cut the skin of the chicken and remove cartilage and I use a maggi+water for the broth and instead of peppers and onions i use sofrito
So many extra things in this recipe: Chicken broth, turmeric, wine/beer, the peppers, bay leaves, peas... Maybe it's just me but I don't like my arroz con pollo tasting like pollo a la fricasé.
I like arroz con pollo with very tiny pieces of chicken, and no less because I'm allergic to them... other than that this recipe looks amazing! Adding alcohol to it is interesting though, since the way my mom makes it ( Colombian style I guess?) doesn't contain alcohol or olives. Also, to replace the green peas i can't eat, we use zucchini, green pepper and celery :) that way it has the green but won't make me sick!
I always make a HUMONGOUS pot of arroz con pollo (it tastes even better after a few days) and I put a whole beer (Presidente!) and a cup and a half of vino seco (blanco). It really enhances the flavor. Mine is definitely asopado.
In Dominican Republic (My mom's from there) they make arroz con pollo y habichuelas or guandules, and each one is separate from the others and thene you can mix it if you like it. The sauce of the chicken with the pigeon peas is really good.
This is not a traditional recipe. Cubans came to Tampa in the 1800s and the recipes in that area were authentic. By the time people were fleeing Castro, Cuba and Cuban food had taken influences of nearby island countries. That is why the Miami version of Cuban food is subltly different from the Tampa version. The Tampa version is older a and more authentic. Much research has been done on this.
Pedro Bretones not really the Mexican stuff the post on this channel and Cuban stuff isn't very relatable. Along with the accents that totally kills it
This is Spanish, not Cuban. Almost, if not ALL 'Latin' countries make this. Want to be Cuban specific? Fufu de Platano. At least its a variation of a dish within the Caribbean that is not made the same way everywhere.
I mean, the recipe looks fine. But, I couldn’t stop cringing the whole video....it’s filmed terribly!!! And the way she cuts her veggies and meats with THAT knife! And how she just left a everything all grungy and SHREDDED, and all of them damn seeds!!! From the bell pepper?!?! I was anxious the whole video......
By far the best arroz con pollo I have ever made. Excellent recipe & easy to make. I added a second cup of cooking wine, because I wanted it ensopado & two tablespoons of Goya Sofrito Tomatoe Cooking Base. Reminded me of my grandmother's recipe, although I don't recall her using turmeric. I added it & it was great. Thank you for the easy and clear instructions.
She probably used Bijol which is just food coloring, like my grandma did. Turmeric should work good for the food coloring as well.
This looks exactly like the Cuban arroz con pollo I remember getting growing up in Key West. I would have eaten my weight in fried plantains too! My family was blessed. My older sister married a Cuban and she learned how to cook many of his favorite dishes. Luckily, I picked up a few tips over the years. I am thrilled to find Cuban and other Caribbean recipes on YT. Can’t wait to try them. Thanks so much for the upload!
I didn't get to grow up in KW but I sure got to go back for mi tia's delicious food. Also I miss Old Man Higgs but not the stickers at the beach lol.
I'm from Uruguay and this is EXACTLY how my mom does it. It's delicious!!
Definitely, super delicious Ms Crise !!!!
Goya sofrito instead of tomato paste, a bit of recaito, cayenne pepper, adobo, caribbean seasoning peppers and pigeon peas instead of green peas. Everything else is good to go.
noein road Pigeon peas are way better in this recipe. I agree.
You'll also hear it called chicken pilau.
Sounds delicious noein road !!!!
noein road how much of the Goya sofrita do you add?
Petit pois, not regular peas or pigeon peas
I liked how you give the chicken a really good head start before adding the rice. I'll try that next time. Thank you!
Great video, the only thing I would change is wait to add the frozen peas until the very end to retain bright green color, sweet taste and a fresh texture (not mushy like canned peas or overcooked frozen peas that are added too soon).
Also, I would add the beer or wine towards the end, just before the rice finishes absorbing all the liquid so the taste of the beer or wine can be enjoyed and noticed.
Last thing, can you tell me why you spoon in the oil like that 1/2 through?
Ok, sorry for all the tips, I mean well. I thought your video was well done and I learned tips from you that I look forward to adding to my arroz con pollo.
Thanks:)
Im mexican and this was so simple and delicious.
Ummmm...Yummmy😋😋 thanks,😍 for sure I'm gonna do that!!👍✌ I love Cuban food!!!😍😍😍
I did it exactly the way you said and it came out so delicious. Thank you for the recipe.
I've been making this for decades. I like to look at different takes on classic dishes, thanks for sharing!
Mil gracias! Hice la receta y me encantó! 😊
The best ever I tried the lady made it with ...Materva!
Thanl u so much. We have a potluck today and im making this rite now am my house smells sooooo good i can not wait!
Well as a Salvadorian we make our Arroz con pollo separate. Like arroz on the side and pollo as the main part of the dish and maybe beans as the next side. Never had it like this. Shit looks bomb especially now that I'm drunk now i'm hungry.
It's good Tempo4200 !!!!! Para la cruda !!!!
Im cuban and salvadorean, I like it both ways 🤣
This looks so delicious😋 it made me hungry lol
It's delicious Zoie Gomez !!!!! 😍
Tried this, loved it!!
Sweet lawwwd jeeesus, one of my all time favorite dishes! Oh yeah!!!!
When you cover to cook the first time, should you lower the flame? Also at the end when you let it cook, is it uncovered? Thank you!
salt & pepper pal carajo use adobo instead 🍴
This made it so much easier. The Cuban cookbooks I have are all in Spanish. I do wish they would give temperatures but Nitza Villapol didn’t have them either.
That looks easy and delicious!!!
Omg I just made your receipt it came out delicious ,, thank u 🙏
This is a video tutorial on how to make {Cuban} rice and chicken but sees iconic《Mexican》beer in the recipe I don't blame that's some high quality good beer!
One of my favorite dishes I just love it
I made this recipe and it’s delicious! Gracias :)
GRACIAS ME ENCANTO MUCHAS GRACIAS
Eso Luce para chuparse los dedos.
Gracias por compartir
Lily
I like how to got straight to the recipe 👍🏼😊
Love this recipe !
You know how I know this recipe is legit? Esa señora is using a steak knife to do the prep! 😂 Así mismo!
What kind of beer? Can I use any kind of beer brand?
Miabella Candelaria jaja
Any kind of real beer yep
Sure...whatever you prefer. Just one.
Hi I want to try this out ! Question, you never cover the pot while it’s cooking ?
What kindve beer should I buy ? Corona , modelo ?
Looks delicious
Rice looks a lil amogollado. Nice recipe, will try with less broth.
It looks bomb
We have something similar in Ecuador
would it be possible to post some of the recipes with the english ingredients in the description for non- hispanic viewers? x
Tshego Matsha its a latinx channel.... what do u expect
is this not in english? or can you not google "caldero" "sazon" and "pimiento" / see what it is ?
can you guys make a video about any recipe for Puerto Rican dishes??
Marina Sewell mofongo
Que rico! Cuantas recetas fáciles hay aquí! Creo que lo voy a hacer para el cumpleaños de mi bebé.😀
Eso se ve como un asopao! It shouldn't be that wet!
yass
Can you also have the recipe in the description below the video? Thanks!
is the rice supposed to be cooked first ?
Keenan Ketsdever , no put raw rice and continued cooking
@@VisionaryVicky thank you !
Y'all made me hungry now!... Hate you.. I'm joking, or am I? I am only if y'all give me some grub! Ha. xD
What I make is to saute one cup of rice with 1/4 cup of olive oil, and add four ounces broken-up angel hair pasta or vermicelli. I then add two cups of chicken broth, 2 bay leaves, 1/4 cup parsley, 1/4 cup paprika, salt and pepper, then I add whole chicken breasts; I take one can of green olives and soak/rinse them in fresh water, chop them or add them whole, and do the same with 1/4 cup of capers. I chop up whatever kind of bell peppers I have and add them. Cook it for half an hour, then add a jar of Tostito's mild salsa or Ortego taco sauce. At this point, I stir carefully, keep the flame as low as possible, so the tomato doesn't burn, and cook it about 15 minutes more, then let sit covered for 15 minutes before eating. By now, the chicken should be more or less falling apart and very tender.
Hola, tengo un pregunta mi amor. What size can of tomato sauce should I use. I have mi abuelas receta (she lives in Cuba) pero there’s no measurements so the rice either turns out mushy or crunchy. I’ve only nailed it once where it was perfecto but I don’t remember how I did it. Please help as I would love to carry this recipe down in my family.
Shia Moynier Santana one can of tomato sauce. Those small cans
Also we eat this shit daily in school lunch in Miami. To be honest Cubans are exaggerated with their seasoning, but everyone has their own recipes :/
AJ FromThe305 oye porque somos gente sabor niñoooo okeyy???
Yenifer Maria gente que la hecha demasiada sazón a la comida jaja...hasta mis amigos cubanos dicen lo mismo
AJ FromThe305 ur nationality?
Yenifer Maria Nicaraguan
This was exactly how my grandma made this!
Yummy
That looks delicious...
No hay que tapar la olla?
Si. Yes she said cover n cook 20 the. Add rice n cover n cook again
Que rico!
My abuela and mamá cook it just like this. ❤
Yummy...I need to make this.
i use the same process but i cut the skin of the chicken and remove cartilage and I use a maggi+water for the broth and instead of peppers and onions i use sofrito
So many extra things in this recipe: Chicken broth, turmeric, wine/beer, the peppers, bay leaves, peas... Maybe it's just me but I don't like my arroz con pollo tasting like pollo a la fricasé.
Alma Guillot turmeric will throw the flavor off
Do you have to add the beer or wine and instead of vegetable oil can I use regular oil ?
This arroz con pollo is like a party compared to the Mexican version.
I put my foot in mine. Que Rico
Suavé!
Lol the little knife used to cut things...
Salchipapas next!!
Don't care what version this is but it look guud👍
Hadn't made this in years!
love this
Thanks grandma! I tweeked the recipe a little bit, but I followed her technique...perfecto!
Que rico!
looks good
Looks amazing but where’s the ingredients list?
how come they dont have the recipe written down?
esta bueno esooo
I like arroz con pollo with very tiny pieces of chicken, and no less because I'm allergic to them... other than that this recipe looks amazing! Adding alcohol to it is interesting though, since the way my mom makes it ( Colombian style I guess?) doesn't contain alcohol or olives.
Also, to replace the green peas i can't eat, we use zucchini, green pepper and celery :) that way it has the green but won't make me sick!
I always make a HUMONGOUS pot of arroz con pollo (it tastes even better after a few days) and I put a whole beer (Presidente!) and a cup and a half of vino seco (blanco). It really enhances the flavor. Mine is definitely asopado.
Made by a Palestinian and approved !
In Dominican Republic (My mom's from there) they make arroz con pollo y habichuelas or guandules, and each one is separate from the others and thene you can mix it if you like it. The sauce of the chicken with the pigeon peas is really good.
Lies! You put the chicken in adobo then you fry. Amateurs.
Nice
So this is how my Abuela makes it!
This is not a traditional recipe. Cubans came to Tampa in the 1800s and the recipes in that area were authentic. By the time people were fleeing Castro, Cuba and Cuban food had taken influences of nearby island countries. That is why the Miami version of Cuban food is subltly different from the Tampa version. The Tampa version is older a and more authentic. Much research has been done on this.
No lid?
I need some arroz con cerdo
on Dominican republic we called Locrio de pollo
Definitely going to try it. Wish measurements were smaller. :(
You mean "arroh cong pollo"
This is what we call "arroz con pollo a la chorrera" in my family, we make it dry most of the time.
Arroz con pollo is cuban?
Cuban style is yellow . no olives or capers ...
showgirls around the world a dancer family Cuban style definitely has olives and capers.
This really isn't just Cuban , I'm Dominican and my mom makes this... smh
Paris de Lexi 2 same. My mom makes this too put I'm Honduran.
Paris de Lexi 2 doesnt make it not cuban though
I think it's a Spanish thing that carried over to the new world.
your moms dated a cuban back in the day cuhhhh
John Lang she actually hasn't. She only married 1 Dominican and 2 Ecuadorian.
Lmao they only post Mexican, Cuban, Salvadoran, Puerto Rican, and Dominican things with sprinkles of Venezuelan and Colombian stuff. I wonder why :/
AJ FromThe305 thats a lot of countries, cant have them all
Pedro Bretones well, don't call it relatable for all latinos then
It pretty much is relatable to all latinos, we are all pretty much the same
Pedro Bretones not really the Mexican stuff the post on this channel and Cuban stuff isn't very relatable. Along with the accents that totally kills it
AJ FromThe305 this channel is for latin americans; which are pretty much mexicans and cubans.
How to make mexican tamales (good luck)
What's "sazón" ? It's like knor ?
Spice..its typical in Latin and southern dishes
My mom make it diff, the rice turns out green but id only eat it if I had some papa la huancaina sauce to put on top of the rice lolll
Esto no es jamás un arroz con pollo cubano.
this is so disgusting that my tripas are choking each other to death
Or you can just buy at pollo tropical
This is Spanish, not Cuban. Almost, if not ALL 'Latin' countries make this. Want to be Cuban specific? Fufu de Platano. At least its a variation of a dish within the Caribbean that is not made the same way everywhere.
I was like oooh I can make this, up until they added the booze 😑
Turmeric? Really?
Rachel wagner it's probably for the color?
WrinkleinTime42 I suppose
I'm Puertorican, for the color we usually use "Sazón con Achiote", i've never used Tumeric.
The sazon from goya I use has the coloring but I always add a few shakes of "Bijol" which is what my abuela always used.
I tried tumeric and it was great 👍
I mean, the recipe looks fine. But, I couldn’t stop cringing the whole video....it’s filmed terribly!!! And the way she cuts her veggies and meats with THAT knife! And how she just left a everything all grungy and SHREDDED, and all of them damn seeds!!! From the bell pepper?!?! I was anxious the whole video......
Neh