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I used boneless skinless chicken breasts because I had some that neeeded to be cooked. I didn't have any saffron so I added about 1/16 tsp of turmeric. I found it very easy, very good and the type of dish I like to make during the week after I've worked all day. Next time I prepare it I might decrease the red pepper to 1/4 tsp just to compare the difference. I may play around with it and add more tomatoes or then maybe not, however,I don't feel the recipe really needs any changes.
This was a very tasty dish. I really thought the rice especially was very good - I did use saffron but reduced the heat by cutting the cayenne by half (I was serving to a child). It baked up rich and tender and was very attractive. The chicken was also quite flavorful, although I think the 20 minute browning time was a bit too long - some pieces were a little too dry. Next time, I would probably cut the browning time in half. I also wished the peas had been cooked with the rice - they remained colorful by adding them at the end, but didn't have the rich flavors of the other veggies that had been cooked with the rice. Still, this was very enjoyable and was enjoyed by all tasters.
Very nice! This is filling and great one dish meal with all of the veggies. Very colorful presentation too, and a little kick from the cayenne pepper. Thanks for sharing! ZWT8
Great, easy recipe. I love cooking chicken and rice together. I thought the flavors were great and enjoyed the addition of saffron. My family really liked this recipe. Made for ZWT8 Spain. Thank you!
We really enjoyed this for our dinner last night. I used 4 chicken quarters (leg/thigh) and doubled the rice and chicken stock. I just seasoned the chicken with salt and pepper to our tastes and left out the cayenne pepper. Just loved how moist and tender the chicken turned out and the rice was so nicely flavored from the peppers and veggies. I served this with Adapted Columbia Restaurant 1905 Salad Recipe and some Cuban bread. Made for the "Pick A Pepper" challenge for ZWT8.
Thanks for dinner! We had peppers and tomatoes from the garden and loved using them. I used the saffron, but not the cayenne because I like flavor but not heat. Very easy and can see me making it again. Thanks Nan! Made for ZWT8's visit to Spain.
We really liked this and I think I will put it in my regular rotation. I was wanting arroz con pollo like we get at the restaurants so I sub'd two large chicken breasts for the cut chicken. I found the end result too salty so will reduce the salt next time. Also omitted the green pepper and cayenne altogether due to family preferance. Also I stirred in the frozen peas at step 9 as was suggested by other reviewers and was pleased with the result.
Really good. I substituted a can of pinto beans (rinsed) for the peas, and it turned out very well. Will make this again...and again.
This was pretty good and an easy way to use up peppers and tomatoes from the garden. I used a hot pepper instead of the cayenne pepper. I also added black beans instead of peas as I am on a high fiber diet. I would make this again, it was light and fresh from the use of the garden vegies.
I also used boneless skinless chicken breasts and sauted them for just a few minutes. I also substituted 1/2 box of frozen spinach (husband is allergic to peas). I went light on the cayenne and still found it a little spicy so stirred in a little sour cream before serving. Fantastic!!