Papaya-Stuffed Chicken and Basmati Rice Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 3, 2014
I made the sauce to pour over drums and rice (because I didn't have breast on hand, and we are Gluten Free). The sauce was excellent. I didn't have nutmeg, so I added ginger instead of cinnamon and nutmeg. Still excellent, gave it a very tropical Pacific Islands flavor. I think it would even bee good with yellow curry. Great idea.
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Reviewed: Dec. 11, 2012
What a super yummy dish! I used butter instead of margarine, crushed red pepper flakes instead of cayenne and regular rice instead of basmati. Other than these minor changes I followed the recipe. It was very easy (I did use toothpicks to pin the chicken breasts shut). It was a longer process than a normal dinner but worth it. Full of wonderful flavors, I'm looking forward to leftovers!
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Reviewed: May 29, 2012
I picked some papaya from my new home's garden, and had no idea what to do with it. Wonderful recipe, but the sauce was especially AMAZING! Can't wait to make it again.
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Reviewed: Mar. 26, 2012
Wonderful melding of sweet & savory. We really liked it.
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Reviewed: Apr. 9, 2010
Absolutely delish! We all loved it! I was out of nutmeg so I used allspice which gave it a nice "apple pie" flavour. The only complaint is the chicken is really difficult to cook after breading. I think next time I'll brown the chicken first and then immediately bread to see if that works better.
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Home Town: Gautier, Mississippi, USA
Living In: Clarksville, Tennessee, USA

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Reviewed: Feb. 19, 2010
This is right out of any classic Cuban cookbook. The mixture of sweet and spicy is wonderful. If you like this recipe, I urge you to look into Cuban cooking. Its not firey hot like the rest of Carribean cooking and the flavors are fantastic.
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