Reviewed: May 15, 2011

A great new way to cook chicken! Used chicken thighs [browned a bit first and grease drained] and canned diced tomatoes and fresh shrooms. I did have to add water during the cooking but it came out very well. I probably used too much onion but I love 'em and I just got a fresh batch of this year's Vidalias.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jeff T

Reviewed: Feb. 25, 2011

This was a nice change. I was a little cautious with the thought of green olives cooked in a main dish, yet the flavors blended perfectly.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

blonde farm girl

Cooking Level: Expert

Reviewed: Feb. 5, 2011

Good but not a lot of flavor. I doubt I will make again.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

cjcull

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Wyoming, Michigan, USA

Reviewed: Feb. 4, 2011

The rice gets a bit mushy, but the flavor is excellent. I used 1 tbsp canola oil instead of the butter.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

EADoby

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

Reviewed: Nov. 8, 2010

I thought this recipe was awesome! I basically followed the recipe except I used chicken broth instead of water, fresh mushrooms, a whole 5oz jar of sliced green olives with the juice, and I always mess up the rice (cooks to long = mush; too short = crunchy) so I just made some spanish yellow rice separate and it went great together. Next time I would add a small can of tomato paste to make it thicker. This recipe has a wonderful flavor, thanks Michelleca!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jen Uhrlaub

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Living In: Tucson, Arizona, USA

Reviewed: Mar. 12, 2010

This was FANTASTIC! I kept the recipe pretty much the same, only less water as I cooked the rice apart from the chicken. I also added 2 table spoons of minced garlic. I substitued white rice with some long grain brown rice. With a home full of picky eaters, it was a success! Quick, easy and super yummy ..this is def. going into our rotation. Next time I might go easy on the tomatoes and make more of a stir-fry out of it. 5 stars from our family! Thanks for sharing!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Lis5112

Reviewed: Oct. 15, 2009

this recipe is really wonderful. It gets 5 stars for ease of preparation and another 5 stars for fantastic flavor. I did follow the advice of some other reviewers, I used chicken broth instead of water, added a couple of cloves of garlic and reduced the salt for 1 tablespoon to 1 teaspoon...*****

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

LOVECED

Cooking Level: Expert

Living In: Hauppauge, New York, USA

Reviewed: Feb. 6, 2009

I love this recipe!!! I've made it 3-4 times and its is amazing. One of my favorites. Very very tasty!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

clevercook

Reviewed: Jan. 26, 2009

We loved this recipe, and it was so simple!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Vicky

Reviewed: Oct. 13, 2008

This sort of reminded me of an easy arroz con pollo. The only thing missing were capers. First off, mine cooked in way under 1 hour. Second, I needed way more liquid. About 20 minutes in I needed to add more and again 15 minutes later. Next time I will use chicken stock and white wine (probably 2 Cups total) One cup was not enough. Using tomato sauce instead of the diced tomatoes would make it more authentic, but the diced was fine. I actually chopped mine up more into smaller pieces. Easy tasty meal...thanks!

Was this review helpful? [ YES ]
0 users found this review helpful