This is a wonderful one-pot Mexican stew of chicken and rice. It's great for a midweek supper served with flour tortillas for sopping the juices.
Great recipe. I doubled the amount of paprika and added the juice of one lime about 10 minutes after adding the stock etc. Also I rubbed the paprika/salt and white pepper (I like the heat of white pepper) onto the chicken pieces and then covered and left in the fridge for a couple of hours. Finally I added tabasco sauce to taste before returning the chicken to the pot. Serve with slices of avocado and lime, with yoghurt on the side. Also the second time I made it I grilled the chicken pieces, this worked because the texture was then different to the rest of the dish and the chicken seemed to taste better. Brilliant. Thanks for the recipe - 20 Apr 2013
So simple and tasty! Add tabasco at the end to kick it up a notch. Bam! Also, don't forget to wash the rice before adding. - 11 Jan 2011
An easy, tasty recipe to make. I didn't have any white wine, but it was fine without it. - 21 Oct 2010