Chicken and rice with Indian spices 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

    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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