Reviewed: Feb. 11, 2013

I agree with others who say that the raspberry vinegar totally ruined the dish. Perhaps I didn't reduce it enough... perhaps more time spent reducing would let more vinegar evaporate and reduce the intense vinegar taste. Besides that, the proportions for the rice seemed off: it calls for over 3 cups of liquid for 1 cup of rice; my basmati rice instructions say 1 1/2 cups of liquid for 1 cup of rice. I used 2 cups of rice instead of one and the rice cooked up fine, though I didn't like it. It had a too-intense coconut flavor. Also, 1/3 cup flour for that amount of chicken did not seem like enough; I used 2/3 cup.

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Reviewer:

tanyakhughes

Reviewed: Feb. 4, 2013

This was delicious. I read some of the negative comments, but tried it anyway. My tips are to shake the can of coconut milk very well before opening it to avoid the need for stirring much before cooking. USE BASMATI RICE!Do not stir while cooking. I used only 1 tsp of jarred fresh ginger but will use more next time. All you need is a little salt at the table and the rice is great- creamy and delicious. The chicken was perfect- just be sure to let the vinegar reduce- you do not have to stand by the pan breathing the fumes:) It only takes a few minutes to reduce.

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Reviewer:

mommafourtimes

Reviewed: Jun. 7, 2012

My husband and I were having date night in, and I thought I would make this because I had it in my recipe box so long, and I never tried it. I'm glad I did. Talk about flavorful and fragrant! This one is definitely a keeper!

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Reviewer:

Casey83

Reviewed: Mar. 6, 2011

Good recipe. The rice was great, but I cooked it with the coconut milk and added a little extra water because the amount called for seemed like way too much. I also put the vinegar in right after taking the chicken out which de-glazed the pan and reduced the vinegar making a small amount of syrupy sauce to put the chicken back into. I was a little concerned about it being too 'vinegary' but once it reduced down it was fine.

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Reviewer:

AmyW

Cooking Level: Intermediate

Living In: Poulsbo, Washington, USA

Reviewed: Oct. 19, 2010

The rice for this is awesome. I made it in my rice cooker and it turned out perfect. The chicken tasted very good and was moist. Myonly complant was the color of the chicken. I used raspberry balsamic vinegar, and when i reduced it, it turned black.

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Reviewer:

Jennifer

Reviewed: Apr. 7, 2010

absolute disaster

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Reviewer:

Krista

Reviewed: Feb. 12, 2010

A really good recipe!!! My husband kept eating it after our company had gone. There won't be any leftovers for sure.

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Reviewer:

Sizzlin' Mama

Cooking Level: Intermediate

Home Town: Battle Creek, Michigan, USA

Reviewed: Jan. 6, 2010

Actually ended up baking instead of using stove top. So I followed the same directions with breading chicken,except added rosemary in with flour and other ingredients. Then mixed the raspberry vinegar with a little olive oil (used a little more of each). Stirred chicken while cooking and kept adding the raspberry vinegar & oil throughout cooking. Skipped the rice and grilled red & green peppers with onions - seasoned with lemon pepper, rosemary, and white wine vinegar. They complemented each other very well. Made the kitchen smell delicious and tasted even better!! I will definitely make this again! Thanks!

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Reviewer:

Jen

Cooking Level: Intermediate

Home Town: Federal Way, Washington, USA

Reviewed: Dec. 31, 2009

I could only find raspberry wine vinegar and I had the same experience that a few of the other raters had when cooking up the vinegar: the smell became unbearably strong. It even stung my eyes to walk into the kitchen and I can still smell it and it's been 2 days! My boyfriend thought the smell might make him sick! I only added a few pieces of the chicken to the vinegar to test it out and b/c the smell was still so strong, I wasn't up to tasting it on my chicken, so the chicken was pretty good without the vinegar. And since many people noted the blandness of the rice, I made the more highly rated Asian Coconut rice and that turned out well.

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Reviewer:

Clarcqgirl

Reviewed: Nov. 17, 2009

I made this exactly as directed except I did not have the raspberry vinegar. Instead I used chicken broth and a little soy sauce. The result was a yummy dinner that I was able to make with just what I had on hand. Thanks for sharing, I've already been asked to make it again soon!

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