this was really good. the only things I did differently: used boneless skinless chicken breasts, added in about a cup of frozen peas as another reviewer suggested, and cut waaaaay back on the oil. although i was tempted to toast the nuts in the oil, i just toasted them in a dry pan. and when i fried the chicken and carrots before adding the rice, etc., i only put in a tablespoon or two versus 1/4 cup. i also tried to cut down on the number of dirty pans, though technically i dirtied more plates and bowls in the process. for instance, i didn't want to fry the chicken and carrots in a new pot, so i just removed the main solid contents to a plate and poured the stock into a bowl, then poured 3 cups of this into a 4-cup Pyrex liquid measuring cup. (BTW, the recipe is set up to make 12 servings so make sure to pare it down; I went to four.) otherwise, the only other thing i'd do differently in the future is skip the aforeto mentioned frying of the chicken and carrots. i don't think it's worth the effort.
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this was really good. the only things I did differently: used boneless skinless chicken...