How is burning the recipe the fault of the recipe's creator? Try tasting and adding more seasoning before baking. Everyone's spice threshold is different.
This is a great recipe! The dish is full of flavor. I used an organic Moroccan saffron I purchased from Amazon, which enhanced the flavor of the dish. If you are interested, you can check it out here http://www.amazon.com/Moroccan-Saffron-LLC/dp/B00JX1QZRO/ref=sr_1_1?ie=UTF8&qid=1402273446&sr=8-1&keywords=organic+moroccan+saffron Thanks! Keep these great recipes coming!
We didn't love this. The sauce was a little on the bland side-- if I made this again I might spice it up with extra salt, pepper, and paprika. I would also use chicken breast instead of thighs, and I would season the chicken before browning. In the end, a dish that requires so much prep and dirties so many dishes needs to be pretty darn tasty for me to make it again, and this just didn't make the cut.
I love casseroles, but I'm no longer a fan of the highly processed, 1970's fat bombs of my childhood. This dish was comforting like my nostalgic childhood casseroles, but it was also interesting with its Spanish flair. My husband and daughter's fiancee don't like Indian or Thai food, my daughter and I don't like boring food, so this dish was the perfect compromise for all of us. I couldn't find Spanish chorizo, so I used Andouille sausage and added an ounce more than the recipe called for. I used a Spain, Superior saffron from Penzeys Spices. It made for a delicious, satisfying dinner.
Even though I should have been forewarned that this recipe, for all the variety of ingredients, was bland, I made it anyway. Guess what? It was bland. We topped it with cheddar cheese and made it edible. Alas, it suffered the fate of all bad meals in my house, the ritual burning of the recipe. Anyone concerned about the price of saffron should contact saharsaffron.com for quality saffron at affordable prices. (I have no connection with the company, I just love doing business with them.)
This is delicious - creamy rice with a hint of saffron. I used Carnaroli rice and bit more chicken. I only had fresh Spanish chorizo, so I added a bit of smoked Spanish paprika and I used a few more olives as recommended by other reviewers. While the dish takes a few pans/bowls to prepare, it's relatively easy. I enjoyed taking it for lunch for a couple of days afterward. Definitely a keeper! Next time, I might add more saffron just because I love the flavor.
This was really good. We did a couple of things differently: 1) We used a Minute Rice Medley of brown, red and wild rice with quinoa. Gave it really nice texture and flavor. 2) The recipe says to cook the chicken, veggies, etc off then dump everything in a casserole dish. We cooked everything off, per directions, in a cast iron skillet then dumped the mixture back into the skillet and shoved that in the oven. That made sure to get all those great pan flavors into the casserole. 3) We used a spicy version of the sausage It was fantastic! We're thinking of trying to make a fried rice type thing out of the leftovers! The only change I might make is adding a tiny touch of curry to bring the saffron forward a bit more or possibly a TINY bit more saffron but really it's great as is!
I am surprised by the mediocre reviews. This dish was really very good and very flavorful. I can only assume that those who thought it was not flavorful did not follow the recipe. It was a bit time consuming with all the chopping prep work but worth it. I used about 1 to 2 tsp of turmeric instead of saffron to save on $ and used regular chorizo, not cured. I cooked the chorizo separately from the onion and drained it really well through a fine mesh strainer and then in a paper towel and cooked the onion it the little bit of chorizo grease that was in the pan. Just add the chorizo into the chicken and rice and onion mixture when you are stirring it all together! Makes a lot of food for 2 people, great left overs! Would make again!
This was flavorless and disappointing, especially when using an expensive ingredient like saffron. Would not make again.
My family really liked this and that includes a 4 year old and 15 month old. 4 year old and husband both had two helpings. After reading other reviews, I was sure to season the chicken well before cooking and thought it odd that the recipe didn't call for that step (though being a Cooking Light recipe, maybe trying to save on the sodium content). In addition to seasoning the chicken, I made a few other minor changes. I used 4 boneless skinless chicken breasts instead of thighs. I nearly doubled the number of olives. And I used plain Greek yogurt instead of sour cream (only because that's what I had on hand). I will absolutely make this again.
Made exactly as listed and found it less than flavorful, the only flavor coming from the olives. Really bland and not worth making again.
We loved this dish for an everyday meal. I adjusted the recipe because I didn't have chorizo, olives, or saffron (not in the store here). I used some turkey Italian sausage and added frozen corn. It was terrific.
Very good! Will keep it on the menu. Will add more olives the flavor pop is worth it.