I love this recipe! I slice the chourico instead of grinding it, and add a little chicken broth to the chicken after I've browned it to ensure it cooks through. Also instead of a pinch of saffron, I use a 1/2 tsp that I've crushed (that's what Ina recommends per 2 c rice) and having made this the first time with the pinch, I found the revised amount much more flavorful.

Reviewed On: Nov. 14, 2009

This is very good, and even better the next day. The flavor is kind of reminiscent of French meat pie. I like to prepare a bag of shredded hash browns with some chopped onion, salt and pepper and layer that beneath and on top of the meat. It gives a nice fluffy potato taste without being like mashed potatoes, and I run it under the broiler last thing to crisp up the top. Good stuff!

Reviewed On: Sep. 29, 2009

Very good. The only changes I made was to use fresh rosemary, and chicken thighs. I served with couscous and spinach aglio e olio.

Reviewed On: Sep. 15, 2009