chicken basque

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john jackson

chicken basque

Dear Lindsey,
I Made the Chicken Basque on Saturday for the first time. I don't know if I did it correctly, but there didn't seem to be enough liquid to cook the rice. I had to add another 250ml of chicken stock and cook for a further 10 minutes before the rice was cooked. This is the first time I have had a problem with any of Delia's recipes. I followed the recipe to the letter as always, but for some reason it didn't seem to work.

Many Thanks

John

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Hetty46

chicken Basque

The same happened to me.

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john jackson

chicken basque

I wasn't sure if I had something wrong

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Lindsey, Food Editor

For John and Hetty

Hello John and Hetty,

Thank you for your feedback. I have checked the online version and it is as the original version of the recipe published in 1993.

We make this on quite a lot and I would agree that the volume of liquid does seem quite low but it is correct. It’s really important that the brown basmati rice is pushed down below the liquid and that you simmer it very gently. I find the slow cooking with the domed lid helps the orange, peppers and chicken slowly release their juices and it helps to keep everything moist.

Once cooked there should not be any liquid remaining.

We love this recipe so I hope this helps.

Best wishes

Lindsey

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john jackson

chicken basque

dear Lindsey
thank you for your reply. I did exactly as it said in the recipe and it was cooked in a denby shallow cast iron casserole dish and i did simmer it very slowly for the time stated it was very nice. I will be making it for friends soon.

 
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