7 Reviews

Very nice chicken and rice dish that looks and smells wonderful. For me, the herbes de provence was a little strong in flavor, so I would probably cut back a bit on that. Based on the other reviews, I reduced the amount of water to 1 1/2 cups instead of 2 cups, and the rice turned out perfectly with no leftover water in the bottom of the dish.

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Ginny Sue April 03, 2011

I used already made brown rice to make this quick and easy (so did not add the water). It was a great weeknight meal. I followed other reviewers and halved the herbes. Next time I will also try doubling the lemon. We especially loved the veggies in this. Served 4 for us.

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Maito December 19, 2012

We absolutely loved this dish, but I made a couple of adjustments. 2 tablespoons of the Herbs de Provence would have been overpowering for us, so I cut it back to 1 tablespoon. It was still highly seasoned, but quite delicious! I took other reviewers advice and cut the boiling water to 1 1/2 cups. This cooked up all the water, and the rice was done after 55 minutes cooking time. Thanks Boomette, for a dish I will gladly make again, and for company as well! ZWT8

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Chef PotPie July 31, 2012

This was delicious, and so nice to have a one dish meal. The marinade was flavorful and made it super fast to toss together the next day. I marinated overnight and found that the water to rice ratio was spot on at 55 minutes cook time. Thanks for sharing! ZWT8

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Starrynews July 26, 2012

This chicken was fantastic. I loved the herbs de provence. I used brown rice, so had to cook it a little longer. Next time I would partially cook the rice first to be sure the chicken does not get overdone. I would definitely make this again.

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threeovens July 21, 2012

This was fabulous. The only change I made was adding extra garlic, but stuck to the recipe beyond that. Like one reviewer, I had trouble with excess liquid left in the pan. I think my chicken had extra fat that combined with the boiling water. It didn't effect the overall taste, just made the rice a bit "soupy". So next time I make this dish--and there will definitely be another time!--I will reduce the water a bit. But I'm glad I discovered this recipe. Thanks, Boomette.

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NorthwestGal October 28, 2010

This recipe is absolutely delicious. I made this exactly as listed and the flavours of the sundried tomatoes and herbes de provence were perfect. The only odd thing was that I swear the 2 cups of water were still left in the baking dish! There was a lot of liquid in the bottom of the dish but the rice and chicken were perfectly cooked. Not sure why, but it was easy enough to use a slotted spoon to dish out. I would still make it the same way because the food was terrific and I wouldn't want to change it. Made for Went to the Market Tag. Thanks Boomette!

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Nif October 09, 2010
Country French Chicken