This recipe is an all-in-one wonder, a simple dish of chicken and rice with fabulous Cuban flavours! This recipe is quick and easy and can be served with a salad, fried plantains or even a banana - a Cuban favourite with any meal!
This was very good. I took the advice of a few previous reviewers. Before browning seasoned with Goya adobo, Reduced onion down to 1 and increased garlic to 4. I did not use the boullion cubes I increased beer to 1 1/4 cup and used 1 1/2 cups chicken broth. 1 cup of frozen peas instead of canned. Baked covered at 350 degrees for 1 1/2 hours. Flavor was very good. Will make again. - 30 Jan 2003 (Review from Allrecipes US | Canada)
I always saute the uncooked rice just until it becomes translucent.This way, it holds a nice texture throughout the simmering process. This recipe is best, subbing chicken broth for tomato sauce and using frozen peas rather than canned. Top with cheese for a nice addition. - 17 Dec 2004 (Review from Allrecipes US | Canada)
The end result of this recipe was a great tasting meal. However, I had to add 1 1/2 cups of water to the dish because the rice did not cook at all just using the ingredients listed. After adding the additional water, I extended the cooking time by 15 mins., with the pan covered, and it cooked the rice. In the future, I will add the water and cook just as I would any rice dish, covered and for about 20 mins. on low. - 22 Oct 2001 (Review from Allrecipes US | Canada)