Very easy in a rice cooker and flavorful. When the rice is finished in the pan, add it and all remaining ingredients to the rice cooker. Cooks in about 20 minutes. I reduced the thyme to 1/2t and it seems the right amount.

Reviewed On: Aug. 9, 2009

Really good as is. I used bone-in thighs and it was great. The whole family enjoyed it.

Reviewed On: Jan. 26, 2009

My husband really liked the cinnamon in this recipe, much to my surprise. The nuts are a great part of it, too. This is a recipe I'll definitely use often - easy for weeknights. I read the reviews and mostly followed the recipe. I used 2 pounds boneless, skinless chicken breasts - the whole chicken parts with bones in would probably add flavor and have made it a bit better. I boiled the chicken, carrots and onion in 4 cups chicken broth then reused the broth for cooking the rice. I sauteed the chicken and carrots in a few tablespoons of olive oil before adding the rice, and I only added 2 1/2 cups rice after reading other reviews. This required 5 cups of liquid but I only had 4 cups of broth reserved after boiling the chicken so I added 1 cup of water to the rice mixture. Next time I'll only use 2 cups of rice so I can use the 4 cups of broth and make it more flavorful. I also like the idea of adding raisins and will try that in the future.

Reviewed On: Jan. 21, 2009