Master recipe for chicken and rice with tomatoes, white wine, and parsley from Cook's Illustrated Annual Edition 1998 by Cook's Illustrated Magazine

  • whole chicken
  • long grain rice
  • onions
  • parsley
  • canned tomatoes
  • white wine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on October 25, 2019

    Good recipe - both rice and chicken are moist and have very good flavor. Recipe specifies 3-4 pounds of chicken - I used 3 pounds and found the rice to be very moist and rich from the chicken juices - 4 pounds would be over the top for me! I substituted red bell pepper for green since we're not fond of the latter in a dish like this - worked well. Substituting slivered carrots for bell pepper also works well, as does adding some additional yellow onion. I've fiddled with the original cooking technique in this recipe to get the rice/chicken textures I prefer. I now cook the dish in a covered 8-quart Le Creuset dutch oven in the oven vs. simmering on the stovetop - I find that the rice and chicken cook more evenly that way. The Le Creuset pot has not needed any additional sealing (e.g., with foil) - in fact, I've cut back a bit on the amount of liquid added because the rice was coming out a bit too moist for my taste. [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

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