I wanted to make this casserolle-style in the oven, so as not to dry out the chicken I substituted whole chicken leg pieces for the cut up breast. I mixed all the ingredients except the water and chicken several hours before to allow for the flavors to combine. When it was time to bake it, I added the rice and water and poured the entire liquid mix into a greased casserolle dish. While doing this I seared the chicken in hot olive oil, about 2 min's each side, then pressed them into the dish as well. After spooning a little of the tomatoe liquid over the top of each leg piece I then topped just the pieces with parsley (for looks!). I covered it and baked it at 350 (180) for double the time (1 1/2 hours). It looked gorgeous and smelled divine. I needed to serve 15 men so I quadrupled the recipe. It got better than rave reviews from the men, they went wild over it. Thanks for the great recipe, it's a keeper.
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