Reviewed: Jul. 18, 2011

This was great, I started on top of stove but finished off in oven 350 for 45 min. My husband loved it.

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Reviewer:

barb from oakdale

Cooking Level: Expert

Living In: Oakdale, Minnesota, USA

Reviewed: Jan. 4, 2011

Excellant. Easy to prepare. I used instant rice. Thought it could have used some fresh garlic though. But very very good

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Reviewer:

lowdenfamily

Reviewed: Nov. 6, 2010

I would give the rice 5 stars and the chicken 3 stars, so average to 4 stars for the whole recipe. I made this twice in the same week because I loved the way the rice turned out--so flavorful! Best Spanish rice I've ever made. The first time we had to add salt to the rice at the table because it wasn't nearly salty enough for our taste. The second time I tasted the liquid and rice mixture before I added the chicken back in and added enough salt to taste. I think the next time I make this I will season the chicken under the skin, then brown it to flavor the rice, then finish baking the chicken itself in the oven so the skin stays crispy. The chicken is just very bland cooking it in the rice without any seasonings.

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Reviewer:

AMIEECH

Reviewed: Sep. 1, 2010

As a person just starting to cook this was really easy and it came out perfect. I'm a big fan of Spanish rice and chicken and my son really enjoyed the dish.

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Reviewer:

lbloise

Reviewed: Jul. 15, 2010

First time making anything like this.....was delicious !! I also took out the paprika and replaced it with goya seasoning con azafran....was FANTASTIC !!!

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Reviewer:

pippino

Cooking Level: Intermediate

Home Town: Barnegat, New Jersey, USA

Living In: Brick, New Jersey, USA

Reviewed: Jul. 13, 2010

I did not have green pepper so i used hot chili peppers for a nice kick, as well as chopped celery. Needed salt and red wine to balance the chicken broth, (which i made). Added some frozen peas and carrots that were handy and provided variety and color; handful of grated romano cheese too. It is a versatile basic recipe.

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3 users found this review helpful

Reviewer:

ming

Cooking Level: Intermediate

Living In: Weeki Wachee, Florida, USA

Reviewed: Mar. 7, 2010

**** I tried this recipe for the first time, and it was great. I used boneless chicken breast cut in half. I also spiced it up some with red pepper,.a little cayenne pepper, and chili powder. My fiance loved it. Great recipe. Maxi11510

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Reviewer:

DANITA

Reviewed: Feb. 3, 2010

The dish WAS a dish in my house! The recipe definitely needed help. I would suggest sauteeing this final dish in a covered dutch oven or covering your skillet with foil. My rice didn't want to cook in the time alloted.Everybody LOVED it and there was minimal clean-up.

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Reviewer:

lindsey

Reviewed: Oct. 10, 2008

I used boneless/skinless chicken thighs for this but otherwise followed the recipe exactly. Really easy to prepare, great weeknight dinner because of minimal prep. The taste was very yummy! I may try this in the crockpot next time. My family raved at how great this tasted!

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6 users found this review helpful

Reviewer:

Tania

Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA

Living In: Scotts Valley, California, USA

Reviewed: Apr. 25, 2008

This was a really tasty dish--my lover loved it. I used boneless, skinless chicken breasts and canned diced tomatoes with green chilis. This one is a keeper because we love Mexican dishes and this tastes quite authentic.

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16 users found this review helpful