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I make arroz con pollo all the time. All I do is brown the chicken first.
Then in a pot, I add my water, oil, rice, the bouillon and put the chicken on the top. Then you cover it up.
You should let it boil for 25 minutes or more.
Maybe next time.
When I first made it, I was confused also...lol
yes, you have to add water. I don't measure, I just put enough cool water to cover everything well. You don't use a lid because you want some of excess water to leave the pot as you cook, thereby intensifying the flavor of the liquid left.
You get a flavorful broth because you are using meat and not just bones (which would be chicken stock).
I suggest you start by doing two bone-on chicken breasts. For that you won't need a huge pot, I think a 4 qt would be good. You can strain the liquid when you're done and use as-is, or you can chill overnight in the refrigerator and remove the solid fat in the morning.
I did this last weekend. We had chicken tortilla soup for dinner that night, yum. When you're making your soup, you can add some chicken bouillion to the broth if you want to really intensify its chickeniness, (is that a word?) but it should be quite good as-is.
Quote:
Originally Posted by nomoresnow
You should start w/cold water.
Thank you both! I've always wanted to make "real" chicken soup, or stock, or broth. But the idea seemed somehow insanely difficult. THIS is really doable!! I'm going to do it! Thank you both so much!
WHY boil chicken? You take all the flavor out.....hence broth w/tons of flavor.
Boiling anything but pasta should be a crime. ........oh and hard boiled eggs. ............and if you eat hard boiled eggs you better light some scented candles!
You are not alone, my husband's idea of hell is to lock him up in a hair salon, eating nothing but hard boiled eggs
When he was a child his mom drag him to hair salon to have perms done.
And she made the smelliest deviled eggs ever... he is marked for life, he can't stand either.
Thank you both! I've always wanted to make "real" chicken soup, or stock, or broth. But the idea seemed somehow insanely difficult. THIS is really doable!! I'm going to do it! Thank you both so much!
Enjoy.
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I don't measure, I just put enough cool water to cover everything well. You don't use a lid because you want some of excess water to leave the pot as you cook, thereby intensifying the flavor of the liquid left. 
When you're making your soup, you can add some chicken bouillion to the broth if you want to really intensify its chickeniness, (is that a word?) but it should be quite good as-is.
