Chicken and rice with Indian spices from Cook's Illustrated Annual Edition 1998 by Cook's Illustrated Magazine

  • green peppers
  • whole chicken
  • cinnamon sticks
  • ground coriander
  • ground cumin
  • long grain rice
  • onions
  • canned tomatoes
  • turmeric
  • 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 18, 2019

    This is one of several variations Cook's Illustrated suggested for their basic Chicken and Rice recipe. Basic chicken and rice can be a mild-tasting (though luscious) dish, so I really liked the extra flavors from the spices in this version. 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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