Apricot Almond Chicken
Total TimePrep: 20 min. Bake: 1 hour 5 min. + standing
I wish I would have read the reviews first. I am now at one hour and 30 minutes, rice is not done, I even raised the oven temperature for the majority of the time. I am late to take this dish to a family gathering, and I am more than disappointed. Can I give this zero stars?
My Husband loves this and it is easy to make
This was good, but not great. The rice didn't really absorb all of the liquid, and it took a lot longer to bake- I think in all, I had it in the oven about an hour and 40 minutes to make sure the rice was actually tender. The chicken was pretty well dried out by that time. Okay, aside from the dry chicken, and the wet rice, this was pretty good tasting. If I make it again (which I probably won't, but if I did...) I would let the rice bake on it's own for quite awhile before adding the chicken in. After all was said and done, it DID taste good.
Very tasty and very easy. I halved it, since there are only two of us, and I used orange marmalade and pecans, since that's what I had. Really nice recipe.
This recipe is a little odd with the seasoned rice and sweet preserves, but it works! I used Uncle Ben's Natural Whole Grain Brown Rice and it turned out perfect--not too runny at all. Perhaps the brand makes a difference? I thought the chicken turned out a touch dry, but otherwise this is a good basic, easy dish with a built-in side.
Tasty, but will use less chicken broth next time was on the runny side.
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Way to runny. Do not use brown rice, use white and maybe more of the water will absorb. Also, the brown rice did not cook enough when the chicken was done. I would also reduce the liquid amount.
I have to say, the rice in this recipe was wonderful! The chicken on the other hand, was not very tasty. I will definitely make the rice again, but not the chicken.
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