Reviewed: Oct. 15, 2009

Even though I modified the recipe to suit my own taste, I still gave the recipe 5 stars because without this recipe and the advice of other reviewers I would not have came up with this idea. I omitted the onion, bell pepper, pimentos and chestnuts. I guess I started with a clean plate. I used two family sized bags of yellow rice. One large can of Rotel diced tomatoes with green chiles and one tablespoon of cayenne pepper. I combined all ingredients, including chicken in a large dutch oven with 8 cups of water(for the uncooked rice)and baked at 375 degrees for about 30-45 minutes. Once done I mixed in a can of sweet peas. Even though I changed the recipe quite a bit, thanks for a great recipe.

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TRACY

Cooking Level: Expert

Home Town: Fayetteville, North Carolina, USA

Living In: Winchester, Virginia, USA

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Reviewed: Oct. 5, 2009

tasty. added a can of lentils and a lot more peppers than called for. might try rotel next time. tastes like that might go well.

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Chloe

Cooking Level: Beginning

Home Town: San Antonio, Texas, USA

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Reviewed: Sep. 20, 2009

Nice dish. Took the suggestion and used a can of mild Rotel with juices. We enjoyed it.

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Dwayne Byrd

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

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Reviewed: Aug. 30, 2009

Tastes Great, I used a rotisserie chicken chopped the veggies cooked the rice combined all and seasoned to taste then put in the oven for 15 mins. wonderful!!!

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diabetic_dude

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Reviewed: Aug. 29, 2009

We really enjoyed this reciped. It was the 1st time, I cooked with waterchestnuts. I took the advice on the site; used a precooked whole chicken, sauted the veggies with some garlic and added diced tomatoes. Superb! Also after it was baked, mixed in some pickled jalepenos for some added zing. Will definitely make again. Note, think the type of yellow rice you use makes a huge difference. The one we used was Goya Spanish style. It added some great flavor.

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Cooking For Raiya

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Reviewed: Jul. 1, 2009

This is delicious. I made it exactly as the recipe stated. The only thing I will probably change is to use chicken breasts since we prefer white meat. However, using the whole chicken is cheaper on the budget.

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erinmarie65

Cooking Level: Intermediate

Home Town: Woodstock, Illinois, USA

Living In: Tampa, Florida, USA

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Reviewed: Jun. 29, 2009

Very good. We really enjoyed this. I made it pretty much as described however I substituted a yellow pepper for a green and used 2/12 lbs of skinless thighs and breasts instead of a whole chicken.

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Saltado

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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Reviewed: May 27, 2009

Very good! The "fam" really loved it! We also used a roasted chicken bought at Publix to save prep time. We will be eating this one again.

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FRIEDGREENMATERMOMMA

Cooking Level: Intermediate

Home Town: Meridian, Mississippi, USA

Living In: Columbus, Georgia, USA

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Reviewed: May 23, 2009

We love this - we skip the pimentos and the water chestnuts. We add a little extra chicken broth so its nice and moist. Our vege is normally steamed broccoli mixed in after dish is prepared. My kids love this. Apple sauce and cottage cheese are staples at my house and my little ones love this dish with those accompanying sides.

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CHRISTIE1213

Cooking Level: Expert

Home Town: Johnstown, Ohio, USA

Living In: Union, Kentucky, USA

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Reviewed: Mar. 10, 2009

Whatever you do don't leave out the pimentos, it would be pretty bland otherwise. I think I'll try some of the other suggestions, such as adding the vegies later, they lost most of there flavor cooking with the chicken. I didn't find it neccesary to heat everything up in the oven, I just added the chicken and vegies to the rice and made sure it was hot enough that way.

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GrandmaK

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Oct. 22, 2008

Good recipe, but too much work. I just boil my chicken, cool, skin, & cut up the meat. I skim the broth and proceed with the recipe on the back of "Vigo" yellow rice, adding whatever veggie I want(usually some frozen peas) the last 5 minutes. Vigo brand is out of Tampa, Fl. It is the most authentic yellow rice, already seasoned. For the liquid called for in the recipe, I just use the skimmed broth from the chicken.

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ROYJEAN111

Cooking Level: Intermediate

Living In: Brooksville, Florida, USA

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Reviewed: Oct. 4, 2008

Very good with a few alterations. I've made it just as the recipe suggests, but it's pretty time consuming, so this time I did some shortcuts. I slow-grilled chicken breast (to keep chicken moist) in a pan, while 2 (10 oz) packages rice were cooking. Removed chicken from pan to cool then added olive oil, 1 med onion, one green pepper, water chesnuts (all rough chopped) to pan to saute till soft. Shredded chicken, then added pimentos and 1 can diced tomatoes to veggies, sauted for a few more mins. Tossed chicken, veggies and rice togther and voila! Yum! Next time will probably add another can of tomatoes since this recipe could be a little more moist. Also will try to add some curry powder and maybe some crushed chili flakes.

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Anna&theboys

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Reviewed: Aug. 17, 2008

Very, Very Good! I added garlic to the veggies and then made a simple gravy that I added when it came out of the oven. By far, the best chicken and yellow rice ever!

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dianeb

Cooking Level: Expert

Home Town: Valrico, Florida, USA

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Reviewed: Jul. 14, 2008

I didn't really stick to the original recipe, but followed other reviewers advice instead and we thought it was quite tasty. I left out the water chestnuts and pimentos and sauteed celery, onion, green pepper and garlic in oil. I bought a roasted chicken from Walmart, shredded the meat and added it to the sauteed veggies along with some seasoned salt, pepper, and curry powder. Then I mixed in a can of Rotel. Mixed all that together with a pkg. of prepared Mathama yellow rice, topped it with cheese and baked it for 20 minutes. I'll definitely make this again.

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Lindsay

Cooking Level: Expert

Living In: Inman, Kansas, USA

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Reviewed: Jun. 20, 2008

Easy and very good.

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Kelly

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Reviewed: Sep. 16, 2007

I made a few modifications as per some of the other reviews. To cut down on the time, I cooked it in one pot on the stovetop. I cooked the chicken and veggies first, adding a chili pepper and tomato, as well as extra spices to suit our taste. We like our food spicy. Once the chicken was cooked through, I added a bit of water to the pot to help cook the rice. (I used basamti). After about 15 minutes the rice was cooked.

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linda

Cooking Level: Intermediate

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Reviewed: Sep. 4, 2007

I made this over the weekend but added one clove of garlic (minced) to the vegetables and then tucked 5 italian sausages around the chicken in the dutch oven. It was absolutely delicious and I will make it again but will leave out the olive oil because the chicken fat is more than enough as it cooks.

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Kitty

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Reviewed: Jul. 18, 2007

I honestly did not think this was that amazing. It could have been heated together on the stovetop, no need for the Dutch Oven or the casserole dish. If I could make it over again, I would use only breast meat, but that's just a personal preference. Overall, this was just kind of "there" to me -- not great but not bad either.

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NERDYCHEESECAKE

Cooking Level: Intermediate

Home Town: Kennesaw, Georgia, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Feb. 22, 2007

I changed a few things based on previous reviews. I boiled chicken tenders with Adobo seasoning then cooked the yellow rice in the broth while I shredded the chicken tenders. I sauteed onion, celery and bell pepper then mixed it all together with a can of drained Rotel. Put it all into a greased 13x9 and topped with shredded mexican blend cheese. I really think the addition of Rotel makes this dish!

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