My boyfriend and I thought this was really good. It was a real flavor burst, very zesty, which we like. It was very simple and mine turned out just perfect in a pyrex dish covered in tin foil, though it did take more like 45 minutes to an hour to cook, even having defrosted my chicken beforehand. I took the suggestions of doubling the sauce for the rice, adding a tbsp of flour to thicken the sauce, and using slightly less A1 than called for. In the end I probably added a touch too much caper juice, and would be more careful of that next time because it was quite salty.
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My boyfriend and I thought this was really good. It was a real flavor burst, very zesty,...