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
I don't know if I'll be making this again. It took ages for the rice to cook and it was a bit too tomatoey I put some white pepper instead of black pepper and it's got a bit of a kick. I felt like as the liquid was absorbing during the 20 minute simmer that it was almost burning on the bottom of the pan despite being on low heat. - 24 Jun 2017
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