I did not expect to like this (don't love red bell peppers, but I did!. Modifications: brown rice instead of white; chicken drum & thigh. Had to cook it a bit longer than the recipe time - presumably because of the type of rice.
I agree with CrewMom, but rice has been such a staple in my home that I'm following all suggestions to reduce exposure to the arsnic in rice e.g. rinse rice well before cooking, cook in tons of water, avoid brown rice which seems to have more arsnic than white, use basmati instead of white rice and, most of all, use organic.
It was really good, but not great. I did not add the olives, which would have jazzed up the rice and also added more salt to the dish. We had to wait a little longer than the time for the liquid to absorb the liquid. The chicken cooked through just fine. The rice was creamy and the red pepper literally disintegrated in the rice. It was hearty, which is really what I wanted after a long day.
We loved this. I'm guessing that if you didn't brown the chicken long enough it would be uncooked at the middle, however, we browned it on both sides per the instructions and cooked everything the way the recipe reads. Even my super picky 10 year old loved it (she ate around the olives). Next time I think I'll use boneless chicken just to make it less messy to eat.
I made this last night and absolutely loved it. I used boneless skinless thighs and thought everything was flavorful and cooked through. I'll definitely add this to my list of staple meals.
Meh. Not bad, but not great either.
Last night I tried this recipe with some modifications based on comments below and my husband and I really enjoyed it. Neither one of us are huge fans of Chicken thighs so I separately roasted two chicken breasts and served the rice on the side (and OK, I was a little nervous about lkane99's comments!). I personally would use half the amount of peas and would add them in a little earlier. Overall, I recommend!
Just had this for dinner and it was delicious! I didn't add the olives at the end since my husband doesn't like them, but the flavor was still great without them. There was a lot of rice, more than I think is really necessary for 4 servings, but good for leftovers!
I would recommend (whether you try this recipe again or not) getting a little temperature reader for when you cook meat. 165 is the minimum temperature for the thickest part of the muscle.
So, here I am the next day after making this for dinner last night. The taste of the rice left much to be desired and the cooking time for the chicken was way too short. After cooking the way the recipe stated, the chicken was still raw in the middle near the bone. So I popped it out of the pot and into the oven to finish cooking for 20 minutes more at 400. Unfortunately, I believe that the rice was now tainted from the raw chicken. And that is why my 8yr old had it coming from both ends this morning and is now miserable on the couch. I would avoid this recipe unless you have an iron stomach and no taste buds.
Sounds delicious but until I hear/read that our domestic rice supply is arsenic-free, I won't be serving rice to my family.
My comment is .... WHERE ARE THE COMMENTS?