TL;DR - Prep time, 1hr of chopping getting ready, 1hr to prep and cook rice when cheating, 1hr to pan-fry enough chicken to feed a family of four.
Long review -
I've had a few days to calm down about this recipe.
First, the flavor is amazing. Second, it takes for-effing-ever to make. If you follow each instruction to the letter you are looking at a 4-5 hour process. If you're like me, and you can't start to cook dinner until you get the kids home from school and you get back from work, then you are looking at a 9p dinner time. TOO LONG!
I ended up cutting corners on rice drying time, and pan fried the chicken instead of boring it into done-ness per the recipe's instructions.
Cook at your own risk.
I agree with other reviewers, this was no where near done after 45 minutes. And the flabby skin is not at all edible. Really not very good; a bomb of a recipe, indeed
Don't understand the negative reviews... This recipe is a keeper. Have made it twice, so far, and will definitely make it again. Did not have any problems with the directions as written. Smells great cooking, too! :-)
Oh --- i do make ONE substitution.... i'm not a fan of fish sauce (or, seafood taste, in general), so i made up my own substitute by mixing soy sauce with simple syrup.
other than my personal aversion to fish sauce, this recipe is fine as is.
I loved it. I can see some people who are not used to Chicken cooked without browning have might have hard time with this one. I made more than enough fish sauce mix and dressed a baby spinach and poached egg salad. Jalapeno was wonderful on the eggs.
I used a cast iron dutch oven to prepare the chicken. I marinated the chicken with the garlic, ginger and fish sauce (Tiparos) for 6 hours. I cooked the chicken an additional 10 minutes. I squeezed a fresh lime, grated lime zest, and few leaves of mint as well as the sliced peppers and scallions over the dish before serving. Served with a Chateauneuf du Pape. Oh it was tasty. Loved the texture of the rice. Worth the subscription price of the magazine for that recipe.
There are a lot of so-so reviews for this recipe, but I loved it!! I didn't find the chicken "flabby" at all. For me the chicken skin just sort of melted into the rice and made everything more delicious. And I LOVED the super simple fish sauce, garlic, ginger marinade. It definitely took more than 45 minutes to cook through, though!! I think I had the heat a little TOO low initially. My advice: Don't skimp on the garlic and ginger, and don't turn the heat too low.
This has to be the worst recipe Fine Cooking has ever published. It took longer to cook than listed, the rice was dull, and the chicken skin was nasty. I think the chicken should be browned first, and the garlic and ginger sauted before adding the rice.
I had such high hopes for this, and I think it turned out exactly the way it was supposed to, but I just did not care for the taste, the smell, or the look of the finished dish (loved the crusty rice bits, though).
It gets three stars because the recipe is well-written, clear, easy to follow, and yields a finished dish that is exactly as described. I was a little concerned that the chicken wouldn't cook over such low heat, but it did.
My biggest problem with the dish was the flavor... I like fish sauce, but I found it overpowering in this dish (my husband declared the whole thing "shrimpy," LOL). Additionally, the chicken skin was pale and flabby, not at all delicious.
I may try the method with a different flavor package, using a soy sauce/mirin combo in place of the fish sauce, and throroughly browning the chicken before placing it on the rice (with a trip under the broiler to recrisp the skin at the end if necessary).
This recipe is not a "flavor bomb", it's just a bomb. It had almost no flavor at all, and the chicken was an unappealing, uncooked, pale color with rubbery skin.
The crusty brown rice on the bottom was delicious, however.
Excellent dish. Reminds me of a similar chicken and rice dish I had in Singapore. I marinated the chicken for an hour and it came out nicely flavorful. The crunchy rice on the bottom was excellent! To add to the chicken flavor I sauteed the rice in chicken fat which I had leftover from stock making.
Liked the idea but the chicken was way too salty. I may have marinated to long, I would make again but be very careful on the salt content. I most likely would not add the salt plus fish sauce to marinade. I also found I needed to allow for extra time on heat to develop crispy bottom.
Very disappointed.The idea is wonderful, but cooking on low heat yields raw chicken. Had to make last minute adjustments to make it work. After cooking time, remove the chicken and saute on both sides to brown. Clean skillet add small amount oil. Make a roux and add chicken stock making a tasty thin gravy. Return chicken to sauce and simmer to done. Serve with the rice which was excellent.
I was disappointed in this recipe. the rice was delicious but the chicken was lacking flavor. It needed some more spices or chili sauce. The fish sauce was salty and gave it a off taste.
Just made this tonight and it was very good. Made it exactly as written with the exception of the grapeseed oil as I didn't have any - I just used canola oil. The crusty rice on the bottom was sooo good. I may want to add some additional heat next time. The chiles in fish sauce was good, but was only spicy if you bit into a chile slice. I think we might enjoy a more pervasive heat by adding some sambal oelek or sriracha. Just enough to make your mouth happy.