Skillet Spiced Chicken & Rice
May 17, 2012
Friendsies, I made Spiced Chicken and Rice for dinner last week and it was REALLY GOOD. If the recipe was from my cookbook collection, I’d write out the recipe all nice for you right here, but the recipe comes from the Williams-Sonoma website, so it just seems silly for me to write it down AGAIN. So go over and check it out if you want to MAKE A REALLY AWESOME DINNER.
A couple of notes.
Make it on a day when you have time to grate your lemon zest and ginger and whatnot. Don’t try to throw it together 15 minutes before you want to eat it.
I did everything they said to do EXCEPT (there’s always an ‘except’ with me…):
I used boneless, skinless THIGHS, not breasts, because I’m afraid of cooking with chicken breasts and I think chicken thigh meat is the more reliable, juicy, impossible-to-mess-up choice.
Also, I only used a 1/2 teaspoon of salt AND THAT WAS PLENTY. I think using the whole teaspoon would have been too salty.
And as you can see, I used regular raisins, not golden raisins. I think that’s totally ok.
We ate this two days in a row! Julia loved it! It was awesome and you should make it! Or not. Free will, you know.