Chicken and Rice with Chile, Cilantro, and Lime
Appears in Cook's Illustrated March/April 1998
WHY THIS RECIPE WORKS
We wanted to develop a chicken and rice recipe that would give us a dish that was moist, flavorful, and clean-tasting as well as easy to make. To avoid overcooked breast meat, we simply added it to the pot about 15 minutes after the legs we...