1 Review

As published it came out with the rice kind of mushy (may have been my fault, I cooked it until it looked like a gravy not soupy) I would reduce the amount of broth closer to the classic 2-1 ratio for rice, add carrots or other small diced veggie for color and flavor. I would also add a tsp of dried sage with broth. I might brown chicken on both sides for 5 minutes.

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NJ DAD October 09, 2009
Perfect Skillet Chicken and Rice