This is a spectacular recipe, and this is my first time making it! I used brown rice, and was a bit worried about the slow cookingo of it because it was "instant" rice. I wound up using 4-5 cups of broth, and apple cider vinegar instead of white wine since I never have white wine in my home. We put some Old Bay on the chicken when we cooked it, and when I put everything together, I added some red pepper flakes. The red pepper wasn't necessary. This was surprisingly filling and the tang is just succulent! Definitely a keeper in my repertoire when I have the time for it! (That 20 minutes for the rice was probably closer to 30-40.)
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This is a spectacular recipe, and this is my first time making it! I used brown rice, and was...