This was very tasty, and although it was a little time consuming, it's certainly worth doing every once in a while. I'd also like to speak out in defense of the roast chicken idea. I think that roasted chicken tastes better in this one than grilled or boiled. Plus, for one or two people, leftovers from a roast chicken are perfect for this recipe. I never eat the whole chicken in one meal (even with one other person helpng), so I pull off the extra (usually around 2 cups) and shred it. For this recipe, I tossed the carcass into four cups of store-bought broth, added 3 cups of water, an onion and some parsley and simmered for an hour to perk up the boxed stock. So for the price of one chicken (usually less than a package of breasts, for that matter) I get several meals.
I'm not a big fan of onions, so I used shallots instead, minced them, and just left them in while cooking the rice so that they melted into the dish. I'd also recommend low sodium broth, as the salt gets concentrated as liquid evaporates. I think when I make this again, I'll also increase the wine to 1/2 a cup.
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