By *Marli* on July 26, 2003
"This chicken is great because you throw it all together in a pot & let it cook until the chicken is so tender, it's almost falling off the bone. Remove skin from chicken before cooking for a healthier dish."
Serving Size: 1 (681 g)
Servings Per Recipe: 4
"Made as directed and LOVED it! FYI...green capsicum is a green bell pepper. I used plain rice because I didn't have arborio or paella rice and it came out a little softer than I liked. But everyone thought it was delish!"
"This was a very easy dish to prepare. I loved it and so did my fiancee. The only change that I would make (and did) is right at the simmer stage I chopped up some garlic and wished I added a smidge of hot sauce. Also, I did have sweet paprika, and used Emril's southwest essense, which I highly reccommend. All in all a great dish."
"Excellent! All I had was boneless chicken thighs & they turned out great! I used chicken broth in place of water & added some Spanish olives @ the end! Oh this recipe is so good'"
"This had good flavor but my rice didn't come out the way I expected. Maybe an error on my part! Will try again in the future!"
"Good dish. Relatively easy to make. You can use one pot but I found it easier and faster to use a separate frying pan. I don't know what a green capiscum is supposed to be. So I put in a green bell pepper."
"Awesome recipe...It was easy to make and tasted great! I didn't make any changes. My family loved it."
"Ole! This was easy and scrumptious, too.I used spicy paprika instead of sweet (my guys like it hot), and it was delicious. I am still basking in the praise. Many thanks."