We tried this recipe last night (from my favorite cookbook). It was REALLY good. Hubby, especially, loved it.
Of course, I did make a few adaptations. Our family doesn’t really care for bones in our meat, so I used 6 boneless, skinless chicken thighs and 3 boneless, skinless breasts (cut into thirds), instead of the bone-in thighs and drumsticks. I added a few more peas (about 1 and 1/4 cups – what I had left in the bag in the freezer) than the recipe originally called for. I also discovered, as the rice was cooking with the chicken, that I needed a little more chicken stock to keep the rice from sticking before it was cooked all the way through. I ended up cooking it a TINY bit past its prime, but it was still better with the extra liquid than it would have been if it were still crunchy inside. I DID add the optional saffron.
Definitely a “keeper” recipe, although I’m going to try 2 other versions soon that I have tucked away in my recipe repertoire, just to be sure that this is our favorite. I think, for my family, that another version that used bite-sized pieces of chicken might go over a little better. My family is a bit spoiled and doesn’t like to work very hard (mess with bones, etc.) to eat their dinner.