I have had this recipe saved for awhile and finally made it. It is a fair amount of work but the steps are simple. I wouldn't change a thing. Cast iron is a must. We are southern though--my husband couldn't stop eating and even continued eating out of the pan. Wonderful flavor. I would make this for company!Read More
Agree with everyone - this is a fair amount of work but absolutely delicious. I had WAY too much sauce for the rice - so saved some and served it on the side - which worked really well. Also, for the cook times here you need THICK chicken breasts. I over cooked mine slightly, and wish I started taking their temperature at around 20 mins in the oven. (Keep a mind they'll cook a little more while resting if you use a cast iron skillet).
I made the sauce as written and decided it needed a little more flavor. I added some sherry, dijon and tobasco (really think the tobasco made it). Happy I made these modifications.Read More
Really liked the flavor of this recipe but didn't realize how much it would make. Need to bake In a casserole dish and will feed about 6 to 8 people. (I would do 8 chicken breasts next time).
Everyone really liked and said they would definitely eat again. Going in the recipe box!Read More
Read the reviews. Read the reviews. Made on a weeknight and didn't realize how long it would take. Yes soiled lots of pots and bowls, but was good. Agree sauce was a little soupy and needed a little seasoning kick, but DH had seconds, always a good sign. Will make again on a weekend!Read More
This recipe would be easier if cooked in a different order. Cook rice in a sauce pan, while rice is cooking, brown chicken in a cast iron skillet, After browning, place chicken on a plate. Cook vegetables in the iron skillet you browned chicken in, adding butter or oil if necessary. Add sherry and cook off. No need to cook ham. Easier to buy precooked chopped ham. Add rice and ham to cooked veggies. Top with chicken and pop the iron skillet into the oven. While chicken is baking, prepare gravy. With this method you only have three pans to clean. JeanG1's idea of making a hearty soup from this is such a clever idea.Read More
This was so delicious. There are only two of us, so I made the entire recipe but only used 2 chicken breasts. There was enough rice left over for another meal. I browned boneless skinless chicken thighs and put them on the rice...even better than the breasts. This one is a keeper!Read More
This dish's flavor was amazing. Preparation takes too long for it to be a weeknight meal and it's not quite company fare, but for a quiet evening at home this recipe jazzes up a comfort food recipe in a delicious, new way. My husband stood at the stove, helping himself to extra "nibbles" before packaging up the leftovers.Read More
I thought from the ingredients and reviews that this would be good but I won't make it again. Twice as much rice and sauce as needed... and the sauce was too soupy. The flavor had potential but was missing something.Read More
This is a make on the weekend or on an evening when you don't mind spending an hour or so cooking kind of recipe, but oh so worth it. My whole family absolutely loved it. I had planned to serve it with green beans, but made asparagus instead, and they paired nicely together. Looking forward to making this again.Read More
Glad I read the other comment about this NOT being a one skillet meal! But, I'd already gotten all the ingredients before reading them. Harder than what I usually fix ... and lots of dirty prep dishes.... BUT I'll fix it again!!! This is such a great recipe ~ thanks!Read More
Made this last night, it was amazing. I would like to point out though that it is very misleading to call this a one skillet meal - you need several - one for making the sauce, a pot for boiling the rice, the main skillet, a dish to put the chicken on and a bowl to hold the veggies while you brown the chicken - it involves a lot of pots and pans and dishes and takes about 2 hours from start to finish. If you don't mind the time and the dirty dishes though, it is well worth it. Will make again.Read More
This was INCREDIBLE! I used some really great Nueske smoked bacon and both the aroma and taste of this dish was fantastic----with a salad and some nice crusty bread it makes a wonderful dinner----definitely comfort food. Perfect dish to take a sick friend and adaptable to a slow-cooker. By substituting something like Cup-for-Cup for the 1/3 c. flour it would be gluten-free as well. With shredded chicken and doubling the chicken stock it would also make a wonderful winter soup. Definitely a keeper recipe.Read More