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Taken from Real Simple Magazine. Posted as printed in the magazine. After making it, I would use chicken stock in lieu of the water to boost the chicken flavor. Also, I think chunks of breast meat would give it a better texture, the thigh meat became stringy, we longed for a big bite of chicken.
Units: US | Metric
Serving Size: 1 (477 g)
Servings Per Recipe: 4
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