Comments on: Cooks Illustrated Arroz con Pollo http://erincooks.com/cooks-illustrated-arroz-con-pollo/ A Picture is Worth a 1000 Calories Wed, 23 May 2012 09:34:51 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: maria garcia http://erincooks.com/cooks-illustrated-arroz-con-pollo/#comment-74066 maria garcia Thu, 13 Aug 2009 04:12:07 +0000 http://erincooks.com/2007/09/12/an-aversion-to-arroz-con-pollo/#comment-74066 This was a delightful dish. It was time consuming starting off with stovetop cooking then transferring to oven cooking...i think that's why the rice didn't cook so well. It took additional time & water to cook the rice in the oven. All in all it was very flavorful, colorful, and pleasantly satisfying. This was a delightful dish. It was time consuming starting off with stovetop cooking then transferring to oven cooking…i think that’s why the rice didn’t cook so well. It took additional time & water to cook the rice in the oven. All in all it was very flavorful, colorful, and pleasantly satisfying.

]]> By: Jennifer http://erincooks.com/cooks-illustrated-arroz-con-pollo/#comment-22351 Jennifer Mon, 10 Nov 2008 14:19:55 +0000 http://erincooks.com/2007/09/12/an-aversion-to-arroz-con-pollo/#comment-22351 Mmm, love Arroz con Pollo! This is fantastic :) Mmm, love Arroz con Pollo! This is fantastic :)

]]> By: Erin http://erincooks.com/cooks-illustrated-arroz-con-pollo/#comment-3820 Erin Sat, 19 Jan 2008 21:48:47 +0000 http://erincooks.com/2007/09/12/an-aversion-to-arroz-con-pollo/#comment-3820 Hi Bren, I know...Ingrid Hoffman is a little frightening. Sort of like a latin Sandra Lee. My boyfriend is actually Puerto Rican and he liked the Cooks Illustrated recipe (obviously it wasn't as good as his mother's) but honestly sometimes when I cook something really involved and time consuming the thought of eating it will totally gross me out. Like I've been enmeshed in the ingredients for so long that I'm physically repulsed by them. Anyway, I'd love to try your recipe! Looking forward to seeing it in the future. Hi Bren,

I know…Ingrid Hoffman is a little frightening. Sort of like a latin Sandra Lee. My boyfriend is actually Puerto Rican and he liked the Cooks Illustrated recipe (obviously it wasn’t as good as his mother’s) but honestly sometimes when I cook something really involved and time consuming the thought of eating it will totally gross me out. Like I’ve been enmeshed in the ingredients for so long that I’m physically repulsed by them.

Anyway, I’d love to try your recipe! Looking forward to seeing it in the future.

]]> By: FlaNBoyant Eats http://erincooks.com/cooks-illustrated-arroz-con-pollo/#comment-3816 FlaNBoyant Eats Sat, 19 Jan 2008 21:40:20 +0000 http://erincooks.com/2007/09/12/an-aversion-to-arroz-con-pollo/#comment-3816 hey Erin... a few things: 1. Being Latin myself and really knowing how to cook--no Latin puts ketchup in their arroz con pollo! Ergo, I'm not crazy about her or her show at all. 2. I see you added stuffed olives to save from having to use separate pimentos. The purpose of separate pimentos is not only for flavor but for garnish and plating. Much like their used in paella, they pop really nicely against the yellow. rice. 3. Do you have a rice cooker? This would cut down the amount of time it took you to prepare it. Baking is sooo not necessary. I'm sorry this really good dish scared you and made you think twice...I'd love to share my recipe with you. When I post it up, I'll let you know! B- hey Erin…

a few things:

1. Being Latin myself and really knowing how to cook–no Latin puts ketchup in their arroz con pollo! Ergo, I’m not crazy about her or her show at all.

2. I see you added stuffed olives to save from having to use separate pimentos. The purpose of separate pimentos is not only for flavor but for garnish and plating. Much like their used in paella, they pop really nicely against the yellow.
rice.

3. Do you have a rice cooker? This would cut down the amount of time it took you to prepare it. Baking is sooo not necessary.

I’m sorry this really good dish scared you and made you think twice…I’d love to share my recipe with you. When I post it up, I’ll let you know!

B-

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