Reviewed: Nov. 10, 2009

This recipe is very good. The spices give it a Mole type flavor. I used low sodium chicken broth, instead of water and doubled the rice and broth. I used chicken thighs (because that is what I had). I also omitted the olives and peppers, but the dish was still very good. I served it with sour cream and my entire family loved it.

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Bonnik

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Reviewed: Nov. 5, 2009

Very yummy, one dish meal! I used bone in skinless chicken, just browned a bit longer and I also used some brown and wild rice mix (cooked for about 12 mins first). I was out of green peppers, so used some red and per other reviews, threw some black beans in as well. Left the picante sauce off of the top and the olives too (hubby doesn't care for olives). Turned out great, with lots of flavour, yummy!

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Oct. 11, 2009

This recipe is sooooo good! The rice came out awesome and is so much better than the spanish rice I have had in restaurants. I pretty much followed the directions other than I left out the cinnamon, used chicken broth instead of cubes and omitted the picante sauce. The recipe was still great and I will definitely make this again!

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sunshine76

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Reviewed: Oct. 8, 2009

This recipe is great - I have done various things including using leftover spaghetti sauce mixed with salsa and still it was amazing - it is the few spices that add that very specific taste - so much my brother used it at a dorm party! To make it healthier use brown rice (but preboil it halfway first so it doesn't take too long in the oven) cut back on the chicken sizes and throw lots of pepper slices (red and green) on top to make them extra crunchy... Great recipe for all

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Marion

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Reviewed: Sep. 30, 2009

So yummy! The rice was excellent! It made great leftovers the next day- I shredded the leftover chicken and stirred it into the rice mixture. yummy! I did add a few dashes of cinnamon even though many reviews did not seem to care for it, and we all liked it! I used more like 2 teaspoons of chili powder too.

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MYDNAS

Cooking Level: Intermediate

Home Town: Kirkwood, Missouri, USA

Living In: The Woodlands, Texas, USA

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Reviewed: Jul. 21, 2009

This was so good! Everyone in my house LOVED it! I did change a few things. I used onions, celery and finely chopped carrots. But only sauted the celery and onions before putting them in the rice. I used chicken broth instead of the water and bullion cube. I omitted the cinnamon as well. I did sprinkle garlic, cumin, salt, pepper, and chili powder on top of my chicken before baking. Very lightly though! Which added GREAT flavor to the chicken. I also used 2 Boil in Bag bags of rice and just poured the rice uncooked into my baking dish. :)

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Lindsey Selucky

Cooking Level: Expert

Home Town: Arcadia, Louisiana, USA

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Reviewed: Jul. 21, 2009

This recipe was awesome! There was so much flavor! Like other reviewers, I did omit the cinnamon, so as not to take away from the Southwestern spices in this dish. I made this on a night that I was having my parents over. They were SO impressed. They said it was delicious and that they would like to try the recipe themselves! Thanks!

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teach52905

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Reviewed: May 29, 2009

used chicken tenders, added a jalapeno, omitted the cinnamon...everyone liked it

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REMLAP

Cooking Level: Intermediate

Home Town: Fullerton, California, USA

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Reviewed: May 29, 2009

This recipe was fantastic! I only made small changes, such as cutting the chicken breasts into strips so they browned/baked faster, I omitted the bullion, because I used a packaged Spanish rice, I added a can of rinsed pinto beans to up the fiber/nutrition factor, I omitted the cinnamon, and I omitted the picante sauce and black olives, but added sliced jalapeno on top of the cheese. I served with sour cream and pureed avocado on the side. Added a great dimension to the dish. My VERY picky family loved it and I'm sure it'll be a regular on our table for years to come. Thank you so much for sharing this recipe!

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JudieAnne

Cooking Level: Intermediate

Home Town: Johnstown, Pennsylvania, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Mar. 3, 2009

We really liked this recipe. It was so easy to make. We thought the cinnamon was a little strange, but we loved the rice. We will definitely be making this again....only without the cinnamon. It was nice to eat something different. Thank you.

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PandC

Cooking Level: Intermediate

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Reviewed: Nov. 16, 2008

I used tomato sauce instead of diced tomatos, so perhaps that is where this went wrong. It didn't taste very flavored at all. I probably would not use this recipe again.

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Sarie

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Reviewed: Nov. 3, 2008

Very easy and surprisingly delicous! I used fresh diced tomatoes, left out the picante sauce, and added a can of black beans. Next time, I will double the spices for a little more flavor. Will make again!

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Oct. 23, 2008

Really great recipe, my husband loved it! I change a couple things though, I just cut up the chicken and cooked everything in the skillet. I also used diced tomatoes with green chiles, we like it spicy :o) Overall, really yummy!

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j'smommy

Cooking Level: Intermediate

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Reviewed: Sep. 20, 2008

This dish is delicious, but I put in a lot of shortcuts. I cubed the chicken before I browned it, then I just simmered everything in the large saute pan. I omitted the picante sauce and olives and just served it with cheese sprinkled on top. My kids loved it!!!

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Cynthia H

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Reviewed: Aug. 12, 2008

Great recipe - the chicken is tender and moist and the rice is bursting with flavor! Just a few tips on preparation: I brine the chicken breasts in cool salt water in the fridge for at least 30 minutes before baking. I also dredged them in flour/salt/pepper before browning them in the oil. Finally, it took more water than the recipe called for in order to get the rice sufficiently tender and fluffy. ENJOY!

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Anne Marie Sweden

Cooking Level: Intermediate

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Reviewed: Aug. 11, 2008

I did chop up the chicken but kept the base of the recipe the same. Was a big big hit.

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Eileen

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Muskego, Wisconsin, USA

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Reviewed: Aug. 3, 2008

Really this was 3 and 1/2 stars. I agree with everyone else...this meal was really quick to prepare...so there is where it gets a 4. The taste was good...not amazing.

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Jeannine

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Malvern, Pennsylvania, USA

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Reviewed: Jul. 29, 2008

I give it 5 stars for ease of preparation and taste- perfect for a quick weeknight meal. My whole family loved it. I actually doubled the spices and used chicken broth instead of bouillon. It was awesome. It took no time at all to put together. I did shake the chicken in a ziploc with some flour and salt and pepper before browning. Yum!

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jackandlivsmom

Cooking Level: Intermediate

Living In: Wildwood, Missouri, USA

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Reviewed: Jul. 6, 2008

Made this tonight for my husband and his friend. They loved it. Left out the cinnamon and the pecante sauce and cooked a little differently. I made the rice separately because I made yellow rice. Cut the water and chili powder in 1/2. My husband said it was delicious - which is big because he hates green peppers!

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