Kobete Chicken Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jul. 29, 2008
honey, I see what you were doing the rice was fried frist like spanish risre this was good but i added some cream or you can even add sour cream and it would have been great I liked it and its all in the crust witch was good to. some times thay just dont get it.
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Cooking Level: Intermediate

Living In: Irving, Texas, USA

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Reviewed: Nov. 2, 2003
This was the blandest thing I have ever eaten in my life. Next to this, wonder bread seems like vindaloo. The pastry was flavorless, tough and horrid. Even my stepdaughter, who can't stand any food with flavor, thought this was too bland. I can't beleive this is an authentic recipe-- surely the authentic version had something in it to provide some flavor! This might be tolerable with: 1. real pastry instead of solid glue. 2. less rice, and some vegetables. 3. some sort of spices to give it some flavor.
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Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Aug. 1, 2002
I made a mistake when I made this, I used 2-3 lbs of chicken breast (wow was it dry) but I ended up with 2 recipes worth of chicken. I made the second one with Jarslberg maybe 2 cups worth. Even though I made a few mistakes it was FABULOUS. I cooked them on a baking stone (great). I plan to make it again this weekend, but with a whole chicken like I'm supposed to, I also plan to use Basmati rice for the wonderful aroma. This was a success with the whole family (extended family included). :)
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Reviewed: Feb. 24, 2001
We had a cultural diversity day at our school. The country that I was assigned was Turkey. This recipe was perfect for our visitors to try and my middle schoolers had to have the recipe. That is quite a triumph know that middle schoolers are picky about what they eat.
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