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Recipe Reviews 2 reviews
Authentic Paella
Delicious recipe! I pretty much made it as directed. I did double the saffron and added about 1/2 tsp of turmeric. It tastes as good as those packaged yellow rice mixes, but no artificial ingredients! I did not use any seafood. I used a cut up whole chicken. I browned all the pieces, set them aside and proceeded with the recipe. I also used chicken sausage cut into rounds (also cooked them in the pan before adding the rice and liquid) and some cooked pancetta. I used brown rice, and I did reduce the liquid to about 4.5 cups total to take into consideration the juices that would come from the chicken. It needs to cook much longer with brown rice. I think about an hour and half. I am using a large enameled cast iron dutch oven to cook everything. It is really delicious. I've added a generous amount of sea salt, since I seasoned all the chicken with salt and pepper and added at least 1/2 tsp to the "liquid seasoning" part of the recipe.

3 users found this review helpful
Reviewed On: Jun. 3, 2012
Chicken Pot Pie IX
It's been a long time since I have been cooking this recipe. I have streamlined it a bit though and I'm sure I made the changes in the most popular reviews but wanted to add my tips and tricks: 1. This recipe freezes great, so as long as you are making it double the recipe and make two. 2. I usually only do one top crust to save me the trouble of prebaking the bottom crust and allows me to stretch the package of premade crust I usually use. 3. I use precooked chicken (reserved from my own roasted chicken. I chop up the leftovers and freeze them in 2 C portions for recipes like this.) 4. Since the chicken is already cooked, I make the whole sauce recipe in one big pot instead of in multiple steps as the original recipe suggests. 5. Lots of veggies can work in this recipe, but I usually use mixed frozen veggies (carrots, peas, corn, grean beans) and add them in as the last ingredient to the gravy after I have turned off the heat. They cook in the oven and stay crisp without getting mushy and overdone as they would if you cooked them twice. 6. I made this for the first time without any milk since I've recently had to eliminate dairy for my son an it is as good as ever. I probably added less chkn stock overall to keep it thick and even added pureed veggies for added nutrition and substance to the sauce. (Pureed cauliflower would have been my 1st choice, but I actually used pumpkin and spinach!) You can't taste them with all the other wonderful flavors in there. Enjoy!

3 users found this review helpful
Reviewed On: Oct. 27, 2010

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