Chicken with Rice (Arroz con Pollo)

I made this exactly as written except I had to use jasmine rice since I didn't have long grain in the house.  I also generously salted when I added the broth, tomatoes, corn & mint.  And then again at the end, I added a fair amount of salt to the top of the chicken pieces.  I was pleasantly surprised at the taste.  I wasn't really sure what to expect.  My version didn't have a bright color as in the picture either.  I will make again with the correct rice which should correct the stickiness of the my dish.

Very tasty dish!!! I agree with others that it needs more heat for my taste. I would use the cayenne pepper or one jabanero or scotch bonnet! Next time I will cut up boneless skinless chicken in bite size pieces. Love the mint in this ....gives it a nice little something different:) Will definitely make this again!

This recipe was not quite spicy enough. As one reviewer recommended, I cut the chicken pieces into bite size and that worked well for the pot luck I attended. I would use a little cayenne pepper next time.

I used all drum sticks for this, did not use jalepeno peppers, and used anjou pepper powder instead of chili powder. It was great, and the rice had great flavor.

This was a very good recipe. It made enough for two meals and reheated well. I used boneless, skinless chicken thighs instead. The only things I would change is to salt and pepper the chicken before browning it. I think next time I might also try cutting the chicken into bite size pieces.