This was very good but I admit I changed it up quite a bit. I used thyme instead of italian seasoning, olive oil instead of butter, chicken stock instead of bouillon, and brown rice instead of white, and added peas and carrots to the rice. I also used two cups of rice to five cups of half stock half water (brown rice calls for more water). It took quite a while to cook, about 1.5 hours. and I parboiled the rice first. As suggested by another reviewer, I turned the chicken over halfway through to keep it from drying out. At the very end, I put it under the broiler for 5-6 minutes to crisp up the skin. There was still water when I took it out, but it quickly soaked into the rice after I took it out. The end result was delicious, and the rice had an almost risotto-like texture. My only complaint is that it was pretty greasy. I would definitely not used a 1/4 cup of butter as is suggested. Next time I'd like to try skinless thighs to help keep the grease-factor down. Overall, I think I have a new one-pot dish to add to the rotation!
Was this review helpful?
2 users found this review helpful
This was very good but I admit I changed it up quite a bit. I used thyme instead of italian...