i was one of the others who tested this recipe! funny and interesting to see it on the other side and read your input. i had some feedback similar to yours, especially with the texture and cooking time of the rice, but overall i enjoyed the outcome and am looking forward to getting my hands on the book! thanks for sharing!
Still seems like a flawed recipe. Your notes indicate that at 20 minutes, the onions are just translucent, not brown. But there is the same time suggested repeated. The rice cooking instructions never suggest lowering the heat while boiling rice for so many minutes will burn the bottom of the pot and rice. Doubtful that 8 chicken thighs will weigh 1 1/2 pounds. And if cut in half, then tossed with the rice, would be too numerous to leave any rice untouched or not colored. I loved reading this recipe but would not cook it without a lot of research. I wish she had taken your comments to heart!
I know she got 10 folks to recipe test this, in addition to herself and other professional testers. It could be that I was the only one that had issues with onions and she decided to keep as is. I might have had my heat too low -- who knows.
For the rice cooking method, the new version says to use the pasta method, which doesn't require reducing the boil. I've cooked pasta like this before and it bounces around like pasta, so it won't stick to the bottom of the pot.
Where do you see instructions for 8 chicken thighs? The recipe calls for 1.5 lbs and offers a weight options in grams (680g), so I'd say get as close as you can to 1.5lbs.
I think you should still give it a try, it's really good!
i was one of the others who tested this recipe! funny and interesting to see it on the other side and read your input. i had some feedback similar to yours, especially with the texture and cooking time of the rice, but overall i enjoyed the outcome and am looking forward to getting my hands on the book! thanks for sharing!
wow small world!
Still seems like a flawed recipe. Your notes indicate that at 20 minutes, the onions are just translucent, not brown. But there is the same time suggested repeated. The rice cooking instructions never suggest lowering the heat while boiling rice for so many minutes will burn the bottom of the pot and rice. Doubtful that 8 chicken thighs will weigh 1 1/2 pounds. And if cut in half, then tossed with the rice, would be too numerous to leave any rice untouched or not colored. I loved reading this recipe but would not cook it without a lot of research. I wish she had taken your comments to heart!
Thanks for the feedback, Sue!
I know she got 10 folks to recipe test this, in addition to herself and other professional testers. It could be that I was the only one that had issues with onions and she decided to keep as is. I might have had my heat too low -- who knows.
For the rice cooking method, the new version says to use the pasta method, which doesn't require reducing the boil. I've cooked pasta like this before and it bounces around like pasta, so it won't stick to the bottom of the pot.
Where do you see instructions for 8 chicken thighs? The recipe calls for 1.5 lbs and offers a weight options in grams (680g), so I'd say get as close as you can to 1.5lbs.
I think you should still give it a try, it's really good!