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.