Asked on 23 Mar 2021 by Teri52
Have been making Chicken Basque for years. Love one pot recipes and it’s a great family favourite. I always use the same brand of rice (Tilda brown basmati) and other ingredients and carefully measure out everything. My last attempt though still had so much liquid in it even after an hour in the oven and was like a risotto. So what went wrong? Could it be the cheap chicken pieces that might be full of water even though they were purchased from Waitrose!? They were fresh not frozen and skin and bone in. Any suggestions gratefully received. Many thanks.
I suppose that could be a possible reason, but a lot of water will be released when the chicken browns.
I’m assuming the rice was cooked.
We usually do our on the top of the stove and when I do it in the oven, I bring it up to simmering point before I put it in the oven. Do you do the same?
Was your pan different? Deeper? smaller? Tighter / heavier lid?