Stewed Chicken and Rice

Hurrah! Rice that is a success from the rest! Rice can be such a bore, but this method of toasting and braising is brilliant. Thank you Ms. Hamilton for finally giving me a rice to love. The rest of it is pretty good too although I cheated. Any leftover chicken pieces will do as long as you have made the real stock from it in the morning.

Should be used mijo instead of rice. I just follow the recipe at is but …

I feel so validated reading these reviews (which I should have done in the first place: rookie mistake). I am a professional chef and respect the hell out of Gabrielle Hamilton. With that said, this recipe is a mess. Everyone is absolutely right. Toasting and pulverizing the rice is not only a waste of time but creates a thick, weird texture. It’s like oatmeal. I ended up using 10 cups of stock total; I don’t know everyone else is talking about it being too much stock.

Part II: I *even* bought packaged onion soup mix (in complete shock) bc it was a Gabrielle Hamilton recipe. The meatballs are kind of gross and taste like onion soup mix. The spinach is just dumb. It gets completely lost. I doubled the onions, added heaps of shallots and still the friend I made this for was like it needs much more flavor. I can’t imagine how flavorless it is w one small onion. Either make a ton of modifications or steer clear of this altogether.

I have made this recipe for three years - everyone keeps requesting it. The first time I made it, there were no comments from people who made the recipe before writing, so I proceeded with the recipe exactly as written. YES, this is time consuming, but that is what special recipes are for! A good recipe often takes alot of time. Worth the effort! The depth of rice and chicken flavors (yes rice can have flavor!) is phenomenal, and appreciated by everyone in my family ages 2-85.

This is not good and not worth the effort. The only part that is good is the chicken meatballs!!

Am I reading this wrong or am I supposed to own two dutch ovens to cook this as written??

Between this recipe, the chicken skin chip and the meatballs, this is quite a fussy dish. I skipped the meatballs this time around and only had the skin from the thighs I ended up braising, but the end product was still well received. Toasted rice grits were good but very hands-on. The chicharron and citrus-schmaltz pickled shallots (I used mandolined onion) used as a garnish are the real surprise stars here.

Just to make this a bit easier for weeknight meal I used one Dutch Oven, roasted rice first/removed, chicken 2nd/removed then sweated onion in chicken fat, added rice coated in fat then broth and placed chicken on top. Cooked for 35 minutes. Only used 4 cups broth. More a chicken and rice dish this way so understand the difference but found it easier for weeknight prep.

It's advertised "all in one dish" but it looks to me like you've used up the whole kitchen--saute pan, food processor, Dutch oven, second Dutch oven.... It may be good, but it looks like a lot of trouble.

I love the food at Prune and think Ms Hamilton is a wonderful writer but this recipe is not good. It is extremely time consuming with a very low Return on Investment. The meatballs are great. Does anyone at the Times actually try these recipes before publishing? I strongly doubt it. Does anyone edit the recipes to see if instructions are clear?

Loved this recipe! I have never posted a comment on NYT cooking before but felt I had to after reading all the negative posts. I made this last night and it was a big hit. I used Aldi's onion soup mix (no MSG) and didn't break up the rice, my jasmine rice was fairly short to begin with. I used about 3 cups of broth, I figured the 3 quarts was a typo,

This was such a disappointing recipe on so many levels. Instructions poorly written, took way longer to cook than suggested & did not deliver on the flavor at all. What was the point of toasting the rice? Crispy chicken skin got soggy in the lemon/shallot/parsley prep, chicken itself lacked yumpf, spinach added nothing in terms of flavor. That said, will utilize the gag with the chicken skin and onion soup mix in meatballs in another recipe.