*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
My husband enjoyed this and my daughter LOVED it! We all felt the rice was fine but nothing spectacular- the chicken however really made this dish something special! This is definitely one I'll be making again.
Very tasty. I found that cooking it at 425 for 15 minutes then turning down to 350 for another 15- 20 minutes cooked it without drying the chicken out. The onions may have carmelized more with another 15 minutes but I didn t want the chicken ruined. Could be my oven but I think it cooks true to temperature. Also if you like cilantro fresh makes a big difference!
Outstanding. Beautifully fragrant. I made jasmine rice seasoned only with salt and pepper to not take away any of the flavor of the chicken. I sliced the breasts into large hunks. I opted to add about a tap of olive oil and cooked the chicken in a covered skillet over med low instead of the oven. I also added sliced carrots. The chicken ended up super tender and full of flavor.
I followed the recipe. Everyone liked it. I think I should have cooked it for 40 minutes instead of 45. The chicken was a little dry but still good. I drizzled a little olive oil on top of mine. Others liked it the way it was. Next time I'll try chicken thighs instead. It's a keeper!
I love it! It's going to be a dinner staple for us. I usually find that recipes don't call for enough garlic but this one hits the mark. I was a bit worried that it would be to spicy but I find it has just the right level. I also really enjoyed the rice and will be trying it with other dishes as well.