It was delicious! I poached fresh chicken breasts in chicken stock. Strained the stock and used that in place of the water. I did use long grain rice instead of instant ( didn’t have instant in the pantry) and about 1/2 to 3/4 cup of sour cream. My 6-yr old granddaughter had 2 helpings! We loved it!
I have been making this for years but with a few modifications. I add a sweet onion cut into half inch wedges, half of a red onion cut into half inch wedges, a green bell pepper, salt, pepper , garlic powder and olive oil. I toss everything with olive oil and the seasoning (to taste) and roast in the oven until vegetables are done. I’ve used red potatoes, gold Yukon potatoes and russets (russets take a bit longer to cook) and a mixture of all 3. This recipe is very versatile! It’s one of my fiancé’s favorite dinners.
My family including one very picky eater LOVED it! I did not thicken the pan juices - we spooned it over the chicken- it was delicious! My picky eater asked for the leftovers ( had very little left over) the next day for lunch!!
I love this! At first I thought it might be a bit too sweet but it was not! My fiancé, who is a picky eater, loved it as well! Now I don’t have to buy donuts - he said this was much better than any donut!
This was wonderful! The entire family loved it! Very east to make - batter is thin but I think that is what really made this cake moist! It is saved as a favorite and I will be making this again!
I am not at fan of very spicy food but wanted to try this version - but I did not use the cayenne pepper and I reduced the amount of hot sauce. However , I felt the recipe needed more oomph! Maybe that is why so much hot pepper seasoning was needed to give it the lift it needed. I was also surprised it did not use any green bell pepper . I added some Worcestershire sauce and 2 additional bay leaves ( left them whole). Simmered it longer to allow the flavors to meld. Then added the shrimp. Family enjoyed it!
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