I've used this recipe several times now. I like it and my wife likes it also which is surprising because she normally will not eat rice. The first time I tried it, I had to increase the cooking time from 45 minutes to an hour to get the chicken cooked. I think it is because of our altitude of 5000 feet above sea level. For seasoning I add a chopped/minced up a clove of garlic to the mix and than sprinkle a teaspoon of pepper, a teaspoon of salt and a teaspoon of smoked perika on top with 6 sprigs of fresh rosemary right before I put it in the oven. I also skin the thighs like some others do. I melted the butter prior to mixing it in.
The rice comes out very tasty and the chicken is moist and tasty.
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I've used this recipe several times now. I like it and my wife likes it also which is...