I'm going to be the sole dissenter here I suppose, as veteran of many arroz con pollo meals. I think the bones are essential to the flavor, as are the skin and the fat---not to mention the chorizo fat. Okay, it's a mean old world but some skin and fat won't kill you unless you have them every day for breakfast.Although come to think of it, I wouldn't mind having that for breakfast.

Thanks all. Ill report tomorrow how it came out.

I agree with CaryNC. My roommate hates dark meat (I love it) so if we cooked together, we often had to swap breasts for thighs/drummies, and had to adjust the cooking time of the chicken lest it overcook. Good luck!

Add a slug of extra oil and watch carefully for doneness. One thing you should be careful about is reheating -- with dark meat, you can reheat with no worries. With white meat, sometimes things dry out if you are not careful.

Decent sure. I think that yummy fat adds something special to the dish. But if you are going to use skinless chicken, I agree with phyllis, just make sure to season well and maybe add a little extra oil to the recipe, to compensate for the lack of schmaltz.

I would add the chicken breasts in strips or chunks after the rice has begun cooking a bit. Or I would sautee or grill the chicken and add in after the rice has cooked and use chicken stock instead of water for cooking the rice.

I substitute, too, sometimes. The chicken isn't as juicy and the chicken not quite as tasty w/out skin & bones. Make sure you season the breasts well.