I loved the basic flavor ideas of this recipe, but changed it pretty drastically to fit ingredients that I had on hand. From several comments, I liked the idea of browning chicken breasts (boneless, skinless). To lighten up on calories and fat, I used chicken broth as the primary liquid. *Lemon-thyme sprigs and a small amount of minced, sauteed garlic added add’l flavor. Keeping the chipotles, I reduced the milk to @ 1/4 cup and the sour cream to a generous tbl., but omitted the marg and bouillon. With lid on, the chicken finished cooking in the sauce for @ 15 minutes while the rice cooked. After that time, I removed the chicken and let the sauce reduce for another 5-ish minutes, adjusting salt and pepper needs. *The lemon thyme (about 6 sprigs) gave a mystery hint of lemon to the sauce without the actual "taste" of lemon.
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I loved the basic flavor ideas of this recipe, but changed it pretty drastically to fit...