The chicken absorbed a lot of the sauce and really kept moist because of it.
Not exact matches
You can make it with rice or orzo and you can add more
chicken broth as needed since the second day the starch will
absorb a
lot of the liquid.
I have a question since you know WW points and I do not... if I added a layer of quinoa in the bottom of the dish to «bulk up» the recipe (because I never know what other dishes will be showing up and would rather have a starch included) and
absorb some of the delicious
chicken liquid, would it add a whole
lot of extra WW points or just a few?
The only change I made, was to roast my own
chicken legs rather than cold picked over rotisserie, left the bones in, put
lots baby mixed greens on top ----- putting the greens on top of the hot from the oven
chicken slightly wilted them and allowed the great vinaigrette to
absorb into both the greens and the hot fingerlings.
Since
chicken cooks in same pot and in same spices, rice
absorbs a
LOT of flavor from
chicken and masala.