I like this recipe but it needs more seasoning. I've made it twice so far and finally figured out the right ratios. If you use white rice, reduce the amount of liquid by the amount of butter you use. White rice needs 2:1 ratio and that extra 1/4 c butter makes a difference in absorption. For brown rice, use 2 1/4 c stock. I prepared mine by sautéing the onions and a small can of mushrooms until translucent, about 3 minutes, then added the rice, garlic powder, salt and my favorite poultry seasoning. Added the rice and cooked it all another minute or two. I then added 1 3/4 c chicken stock, stirred it all together and tasted. Adjust your seasoning here by adding more salt, garlic powder or other seasoning of your choice. Pour everything into your casserole dish, add the chicken on top, season the top of the chicken and bake 45 min. Uncovered. If necessary, cover and cook another 10-15 minutes. You'll only need to do this if you added too much liquid or if the chicken isn't cooked through.
This recipe is a keeper and sooo easy to make! Next time, I may add some thawed frozen veggies, or perhaps corn, or peas, or.. well, the best thing about this recipe is it's so easy to change up. Hmmm, maybe curry, or saffron, or curry and saffron. The possibilities are endless.
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I like this recipe but it needs more seasoning. I've made it twice so far and finally figured...