Chicken and rice with tomatoes, white wine, and parsley from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • ashallen on December 31, 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.]

  • sturlington on January 29, 2015

    Fast and easy with bone-in chicken breasts. I like the variation with peas and paprika, although I did cut down on the amount of paprika used and I omitted the wine.

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