Modifications: I cut this recipe in half because it was huge. I didn’t use the parboiled rice, I just used basmati that we had. The pot already had quite a bit of moisture so I added around 3 cups of broth for the 2 cups of dry rice that I used. I cooked it in the oven for 20 minutes and it turned out great. I didn’t have quite enough chicken, so I threw some pulled pork in there to make up the difference.
Time to table: 30 minutes prep, pre-cooking, 20 minutes in the oven
Servings: Two adults, one toddler, with enough leftovers for another four adult meals.
Notes: I’ve been wanting to make this recipe since I saw the February 2011 issue of Esquire, and since we had leftovers from the grilled beer butt chicken and the grilled pork shoulder, I thought it was an opportune time.