Reviewed: Aug. 11, 2009

Like other reviewers, I skipped the frying portion.. more like a saute. I also added peas (1/4 cup). This recipe was OK - I think it was a little bland. The nuts added to the flavor, so if anything, next time I'll add more.

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Amanda H.

Cooking Level: Beginning

Living In: Dallas, Texas, USA

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Reviewed: Apr. 5, 2009

this was really good. the only things I did differently: used boneless skinless chicken breasts, added in about a cup of frozen peas as another reviewer suggested, and cut waaaaay back on the oil. although i was tempted to toast the nuts in the oil, i just toasted them in a dry pan. and when i fried the chicken and carrots before adding the rice, etc., i only put in a tablespoon or two versus 1/4 cup. i also tried to cut down on the number of dirty pans, though technically i dirtied more plates and bowls in the process. for instance, i didn't want to fry the chicken and carrots in a new pot, so i just removed the main solid contents to a plate and poured the stock into a bowl, then poured 3 cups of this into a 4-cup Pyrex liquid measuring cup. (BTW, the recipe is set up to make 12 servings so make sure to pare it down; I went to four.) otherwise, the only other thing i'd do differently in the future is skip the aforeto mentioned frying of the chicken and carrots. i don't think it's worth the effort.

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MEAUXJEAUX

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Reviewed: Jan. 21, 2009

My husband really liked the cinnamon in this recipe, much to my surprise. The nuts are a great part of it, too. This is a recipe I'll definitely use often - easy for weeknights. I read the reviews and mostly followed the recipe. I used 2 pounds boneless, skinless chicken breasts - the whole chicken parts with bones in would probably add flavor and have made it a bit better. I boiled the chicken, carrots and onion in 4 cups chicken broth then reused the broth for cooking the rice. I sauteed the chicken and carrots in a few tablespoons of olive oil before adding the rice, and I only added 2 1/2 cups rice after reading other reviews. This required 5 cups of liquid but I only had 4 cups of broth reserved after boiling the chicken so I added 1 cup of water to the rice mixture. Next time I'll only use 2 cups of rice so I can use the 4 cups of broth and make it more flavorful. I also like the idea of adding raisins and will try that in the future.

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Dana P

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Jan. 3, 2009

This recipe was not bad,the meet was pretty good but i had rice on the side and the sauce was great when it mixed with the rice...of course I'm new to cooking so take what you will from this.

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tryingnewthings

Cooking Level: Beginning

Home Town: Oakland, California, USA

Living In: Davis, California, USA

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Reviewed: Jul. 14, 2008

This is the best recipe i have ever tried .I added green pepper coliflower, and egg plant.i decided to steam the chicken instead of boiling it and it was grate

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rachelle

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Reviewed: Jun. 3, 2008

very very good dinner, it was really really good. Yum thanx

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PASA1

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Reviewed: May 28, 2008

Tasty dish and pretty easy to make! I would definitely make this again. Wish it was just a little creamier though. And I would try to reduce the amount of oil that's used. Love the nuts because they give the dish a little more texture. The cinnamon is a nice touch. I was unsure of using it, but it really adds flavor to everything! YUM!

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DJZeddy

Cooking Level: Expert

Living In: Eugene, Oregon, USA

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Reviewed: May 19, 2008

Very good, simple, and classic recipe. Its not a 'wow' recipe but it is good for some decent chicken and rice that will please everyone.

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bljohns6

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Reviewed: Apr. 14, 2008

I made the recipe exactly as stated, no alterations. Thought it was a little bit bland, and very oily. I just read through it to make sure I didn't make a mistake and I don't think I did. Won't be making this again.

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KFeagin

Cooking Level: Expert

Home Town: Statesboro, Georgia, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Apr. 14, 2008

Made this last night and turned out great. I used olive oil and 3 large boneless, skinless chicken breasts, and cut the recipe in half. Cut chicken into pieces after boiling. Also used green bell peppers instead of carrots, since I was out. Just sauteed them with half a large onion before adding the cut chicken. Topped with toasted almonds to cut out oil. Excellent, and kids loved it.

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misschief

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Reviewed: Oct. 5, 2007

My parents are from the Middle East so I grew up with this food as a regular. But we make it with eggplants and potatoes that are halfway fried before put with the rice. Yummy!!!

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Meme

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Reviewed: Mar. 16, 2007

I made this awhile ago, and changed a few things, I used ground cinnamon, not sticks and used chicken breast. We also thought it would be really good cooked with rasains, but it was an afterthought, and we didn't have any on hand. This recipe was VERY good!

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HRUPPE

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Reviewed: Nov. 7, 2006

i love this recipe the rice comes out great and the flover ymmmy ymmmy i tosted the nuts in oven and it comes nice .

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sayad

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Reviewed: Oct. 13, 2006

The ratio of rice to liquid is way off. Even though I knew better, I went ahead and followed the recipe using 4 cups of rice. After 30 min. the rice wasn't even close to being done. I added several cups of chicken stock, another onion, 1 cup of chopped celery and more cinnamon to fix it. I had an enormous pot of chicken and rice to deal with. It actually tasted good, so next time I will use 2 and 1/2 cups of rice instead.

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Rachel H

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Reviewed: Mar. 7, 2006

SOOO good. About half way through dinner, my 4 year old asked whether we can have this again. I made a few changes: I sauted the onion in a bit of oil first and then added chicken breasts, carrots and broth. When it came time to fry the chicken and carrots for 2 mins, I did it in about a teaspoon of oil instead of one and a quarter cups. (I used a slotted spoon to get most of the chicken and carrots out, fried them and then put them back into the pot with the broth.) I layered the rice and seasoning mixture on top of that. I also added about a cup of frozen peas, and they worked really well with the recipe. I toasted the almonds in the toaster oven instead of in the oil. My modifications did change the overall presentation (more "mixed" chicken and rice than "upside down") but I cut almost 2 cups of oil from the recipe. And it was still really really good.

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Yummum

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Reviewed: Aug. 15, 2005

yum yum i made this recipe and it is great the rice is tasty with chicken and carrots i added some more nuts on the top and it was delicious my family loved it thank you rose90

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