Exotic Chicken and Rice Casserole

This sounded good and it was! I used thighs and halved the recipe rather than a whole chicken. There’s only two of us. It worked perfectly. The top of the rice does get a touch crunchy in parts. Not my thing, but I didn’t hate it (I thought I might). I liked the sauce but also don’t find it necessary. The chicken and rice have great flavor on their own. Thanks for something a little different to put in rotation.

Absolutely fantastic, just like most Chef John recipes!

I didn’t have yogurt so I used lite sour cream. Came out fantastic and the whole family loved it.

As always Chef John does it again! This dish was delicious, a big hit with the whole family. Admittedly I am a huge fan of Chef John's work but this chicken and rice dish might be my new favorite. Only had time to marinate the chicken for about 3-3 1/2 hours and STILL the flavor of the chicken and rice was amazing. You will definitely ENJOY :-)

Really simple and tasty. Good old chicken and rice with great exotic flavors. I followed the directions and recipe exactly, with the exception of using a larger chicken so my 9x13 pan was a little crowded. It worked out great anyway. The video has the best rice making lesson - followed it to the letter (no peeking!) And it came out perfect.

Was okay. I was hoping it would taste more like the turkish kabobs which is one of my favorite recipes, since the spice blend is simular. Complex, nuanced, flavourful, but not what I'd call exotic. Will make again but will use the turkish kabob blend instead.

Truly excellent made as per directions. Juicy chicken beautifully crisped skin, vibrant flavorful rice and such a nice fresh kick from the herb sauce.

Simple to prepare and VERY delicious! The crunchy rice was an added bonus. It’s a keeper, thanks Chef John.

This was soooo good.

Great. My other half didn't care for the sauce, but I like it. Followed the recipe and will defintely make this again

Outstanding! Also works great with samon, with a shorter marination and cooking time.

This was pretty good. It was like a biriyani chicken for people who might not ever try Indian food. I decided to just use what I had rather than go out and buy a whole chicken. I used boneless, skinless chicken breast and thighs. I would recommend checking the chicken at about 35 minutes. Mine came out a little dry but it was my fault. I also used oat yogurt and it actually worked well. Thanks!

Made the recipe exactly as is. This is a wonderful dish! Exotic describes it perfectly. We loved the flavouring of both the chicken and the rice. This was the first time I've bought saffron... I'm not sure how much of the rice flavour comes from being cooked with chicken broth, or the saffron, or being baked with the chicken, but oh my - the rice was heavenly!

this recipe is a keeper, along with all of the others I have tried from Chef John so far. Also, A++++ for his videos. Love listening to his voice cadence and his jokes!

Amazing. Simple to make and the flavor is out of this world. Definitely will be keeping this in our rotation and making if often!

The flavors were excellent! I think next time I am just going to use dark meat to make.

Fantastic recipe and a great way to prepare a whole chicken or just some legs. I added 1 tsp of red pepper flakes to the spice mixture. The sauce was really good but I would double the amount of yoghurt next time. I will make this again and play around with the spices and herbs.

Chef John never fails me! I used lemon zest and lemon juice because lime was sold out. I cooked rice in Instant Pot for 12 min. I baked 3 lb chicke wings for 40min. Very delicious! Will make this again!

I generally love Chef John's humor and his recipes are at least as good and this one was no exception. I made it with three large quarters instead of a complete chicken, nearly three pounds of meat, but will try a fourth quarter next time. I had enough extra marinade to spoon it onto my quarters after laying them in the rice.

One of my family's favorite recipes. Mine too. Not too labor-intensive, just make sure you leave time to marinate the chicken (key). It's so wonderful. Smells and tastes unique.

I've made this recipe four times now, and while it does take some time, it's very much worth it. Using a glass casserole dish allows the fat from the pieces of chicken to drain to the bottom resulting in a crunchy, tahdig- like rice. It's so delicious that I always double the recipe in order to insure leftovers. And don't forget the pita bread!

The optional sauce is amazing!

This was delicious. I did use a dried lime, powdered, as mentioned in the video. I also used dill instead of mint for the sauce. It is very easy to make.

My husband made this last night for dinner and it was excellent! He followed the recipe exactly. I swear I could drink the yogurt sauce! Lots of great flavors and not difficult to make!

Very VERY good.

Absolutely making this more often. I did make some mistakes and adjustments. I mistakenly used non-fat yogurt, so the chicken itself didn't have much flavor, but I balanced it after when making the yogurt mix to go on to top of the cooked chicken by adding honey, and it was perfect. I also cooked the rice and chicken separately, since I have never done a rice casserole and was afraid to get mooshie rice

Delicious!

This is one of the best dishes that I have ever eaten, and my kids love it too. I can't stop thinking about it the next day, it is so good. The mint yogurt sauce sends it over the top and should not be skipped.