Reviewed: May 17, 2012

Such a simple dish, yet incredibly moist and delicious! This is easy and will be a staple in my recipe rotation. I had to make due with what I had on hand: dry mustard for the turmeric, and omitted the pimentos.

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Reviewer:

KTWhite

Cooking Level: Expert

Home Town: Bridgewater, Vermont, USA

Living In: White River Junction, Vermont, USA

Reviewed: Apr. 1, 2012

This is one of my new favorite recipes! The turmeric in the rice is different than what I have tasted before but very delious.

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Reviewer:

Dave

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Reviewed: Mar. 9, 2012

I have made this twice. The cook time is extremely off. Took over twice as long. I also upped the temperature and uncovered the dish. THe chicken is flavorless as written.

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Reviewer:

pritty1npink

Cooking Level: Beginning

Reviewed: Mar. 2, 2012

Delicious and easy! I added carrots and corn to add a little crunch and sneak in some vegetables. I also used a Goya spice packet, a little cayenne pepper, and chopped tomato with green chiles (canned) to jazz up the flavor and add color.

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Reviewer:

KateNYC

Cooking Level: Intermediate

Home Town: New York, New York, USA

Reviewed: Feb. 28, 2012

I will make this again with some tweaks. I would recommend using a long grain rice rather than the medium grain rice I used. I also would recommend using twice the amount of rice and its associated ingredients. Spices need to be increased especially the chili powder 1/8 tsp isn't enough to give it much flavor. I agree with prior reviews which said it needed cayenne. I will skip adding flour/salt/pepper in the beginning and just add salt/pepper. Breading only made a mushy slime on the outside of the chicken for me. Excellent concept, will attempt again. Thanks.

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Reviewer:

selfblind

Reviewed: Feb. 23, 2012

Very good. I double everything except for the chicken part and cook it on the stove. I also prefer red bell pepper and use boneless, skinless chicken breast cut in to chunks.

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