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.

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..

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.

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.

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!

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

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

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

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! 💟

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

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.

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.

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 🤤

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!

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

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

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

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.

I cannot stop salivating

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

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!!

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.

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😋😜

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

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

This looks amazing

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⭐️⭐️⭐️⭐️⭐️

Thank you 😀 I forgot about this wonderful recipe

Omgoodness looks yummy..Will cook it tomorrow

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.

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.

Thanks for the video, great

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

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

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.

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

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

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.

i will try this.. thank you

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.

Great job! Loved it!! Yummmy!!!

Looks delicious...

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

Looks soooooo. Gooooood!

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

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.

Can’t wait to try this! Thank you 😊

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.

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.

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.

Awesome dish!

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

So good.

One of my favorite dish

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

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

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

Please send this to me in France, thanks!!

That is beautiful rice!

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.

I can't wait to try your recipe!

Scheduled for tuesday, i will do it

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

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

They make it differently we are cuban and my mom makes hers with beer and its so creamy I love it!

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;)

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.

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

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

Yummy yummy yummy 😋 !

Seasoning is only called sofrito when it's sauteed, usually with tomato paste and vinegar. And Mayonnaise isn't really used in traditional Latin American cuisine.

Perfecto!

I can never have enough cilantro.

What could you use instead of mayo?

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

This made me hungry!!

Looks good

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.

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

This is a great technique, but don't you find that cilantro (cilantrillo) loses its flavor after cooking for such a long time? I think that is why people use culantro.

Why not make a suggestion for a replacement for those peppers instead of just saying don't use green bell? I have never seen those peppers in any grocery store I have been too

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

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

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.

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.

Taking all the info and making it today

One of my favorite dishes job well done ladies

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

My kids used to wheedle for bits of fatty skin.

Usually I give you guys the benifit of the doubt cause I know you test everything a million times. That said, why didn't you add the sofrito with the onions to the fond.?

Why did you remove the skin?

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

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?

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!

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

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

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!

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

Great recipe! I prefer the skin still on the chicken that’s the best.

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