Made a few changes, used brown rice, had to double the amount of rice as this rice didnt swell and absorb liquid as well as white rice. Had to cook 40 min. to allow time for moisture to absorb. I doubled the saffron, used olive oil instead of vegtable. Pan was too shallow to ad the meat so I mixed it all in a baking dish for 15 min. at 350 and served. When rice didnt absorbe I had my doubts but this turned out great. Nice flavor, everyone asked me to make it again. I will be buying an oversized deep frying pan so I can leave chicken in while cooking.
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Made a few changes, used brown rice, had to double the amount of rice as this rice didnt swell...