38 Reviews of Chicken, Rice, and Spices Bake

From: JustJanS

On Jan 7, 2006

5 stars for the inspiration and apologies for all the adaptations This was wonderful, simple and tasty and definately on my make again soon list. I made a half recipe (chicken, rice, salt and stock powder) but left the spices as the original recipe stated. A half recipe made 2 huge serves for 2 huge eaters! I didn't want whole pieces of chicken, so I cut it up, also diced the onion. I threw in some ginger, and as we are not too fussed on cinnamon, reduced that and added some corinder to make up the difference. I used red chilli powder and the heat was just right for us. I also threw in some peas and slivered almonds. I'm submitting a photo, but feel free to replace it if you wish

From: In_A_Frenzy

On Sep 24, 2005

This is such an easy and delicious dish! The second time I made it I added an extra cup of rice and two extra cups of chicken stock, plus one cup of cooked peas because the first time I found there was alot of chicken but not an equal quantity of rice(which my husband loved!) This will be a regular at my house! Thanks for the great recipe!

From: Narshmellow

On Apr 24, 2006

This is a really nice Indian flavored dish. We all enjoyed it and I will definitely be making it again. I made changes for three reasons, the order to cook in was easier, I didn't want as much heat, and sodium and calorie levels (vegetables bulk up the rice). Other than that... What changes I made - first off I cooked the rice mixture first; I used 1 of the tablespoons of oil when I sauted the onions (I didn't use any with the chicken). I cut the salt and cayenne in half and that was the right amount of heat for us (no one added extra salt to it at the table) as well as adding a few peas and mushrooms. Putting that in the bottom of the 9x13" pan I then browned the chicken with the bone in and could just lay it on top of the rice. I also used chicken broth instead of bouillon cubes which helps with the sodium levels. Really a good dish, for us it made 8 servings (285 cal), with a salad it was an excellent meal. I'm going to try it with brown rice and see how that goes.

From: Ang11002

On Sep 25, 2005

MMMM! I made this last night for dinner and really enjoyed it. My onions went bad though so I just warmed the pan a bit and cut up the garlic and threw in the remaining spices. (Didnt know the onion was bad until I was already half way through the recipe) The rice did come out perfect and I will make this again. Thanks so much! (Rerating to 5 stars instead of 4)

From: Jewelies

On Mar 16, 2006

This one is a goodie! Cheap and easy to make. Spice mix is just perfect for us. I did cut back on the chicken to 4 thighs but kept everything else the same. An easy meal to fill out with a cup of peas or other veggies as suggested by Jan.

From: Apios

On Feb 26, 2007

We loved this! Really easy and the leftovers were even better. I can't handle MSG so I used my own chicken stock instead of the bouillon and water. Cut down the salt to 1 tsp just to be safe as a previous reviewer stated it was too salty. Also had to replace the chicken thighs with the frozen white meat "tenderloin" portions 'cause that's what I had. I didn't pre-cook the chicken, as a reviewer said it was dry, but did wash it really well and seared it's surface briefly. The chicken was nice and moist when the dish was done. I'm putting this one in my printed out recipes, good job America!

From: Nurrynur

On Feb 21, 2007

This was very good, and smelled wonderful. A slight spicy kick. I give it only 4 stars and not 5 though because of two things: One, I thought that the next-day leftovers were a little on the salty side. Might have been because the bouilon cubes already have so much salt. Two, I thought the chicken wasn't as juicy as I would have liked. Maybe it cooked too much in the browning stage. So even though I only baked it for 30 minutes - and the rice was done - the chicken was dry. Next time I'll use about half of the cinnamon, more curry powder, and omit the extra salt. I might try using different cuts of chicken as well. Overall very good and a great biryani inspired recipe!

From: SPrins

On Feb 16, 2007

This was great~~I too was surprised that I liked the cinnamon in it. I love cinnamon, but usually in desserts! I will be making this again!

From: Bogey'sMom

On Jan 17, 2007

Excellent recipe. The rice is particularly good. Very easy to make as well.

From: Chef #617915

On Jan 4, 2008

Loved the taste!All the spices blended well.I cut cinnamon in half and I boiled some potatoes(out of rice)Peeled and cut in chunks and used as the rice was used in recipe.They were great!I browned the meat with the potatoes in the broiler at about 35 min of regular cooking.Will make again!