This recipe is awful. Skin stuck completely to the Dutch oven and the bottom burnt terribly. Would never try this recipe ever again.

this is the kind of recipe that would impress guests at a dinner party. i loved it but it could definitely use some tweaks. i used onions and drumsticks instead of shallots and thighs b/c the latter are hard to come by in Korea. the chicken stuck to the dutch oven when browning so had to add some oil. my rice also came out a bit wet so will reduce amount of water next time but we still really enjoyed the dish. the peanut sauce makes this dish. didn't use star anise either but i'm sure it'll be great with it. this is a winner. great aroma, great presentation and great flavor!

Definitely agree with adding lime. I added some to the sauce and also served with lime wedges. I used bone-in skin-on chicken breasts. Overall great recipe, will be making it again!

I love this recipe!!! Its such a great one pot dish perfect for entertaining or just a simple weeknight dinner! Really easy to follow along, and it comes together quickly!

I just saw this on the Guardian in the UK weirdly...! Must have been "inspired" by you guys! haha! Looks awesome though.

Love this recipe, but also confusingly seems to have been copied in today's edition of Guardian Feast, but with no credit to Molly or BA!

Loved this! So, the rice did come out a little bit too wet. Probably because I used the regular rice here in Japan, not basmati rice. But overall I loved the aromatics in the rice and the peanut sauce. Yum!

Delicious! I could only find skinless chicken thigh so I cooked it in an oiled pan on high heat to get a good crust. After cooking the shallots, rice, etc in the same pan with the chicken juices, I put it all in an instant pot with the chicken thighs nestled on top, and cooked it on high pressure for 15 minutes. The chicken and rice turned out so moist and juicy. The peanut sauce is also perfect.

This is a family favorite! We love the dish, and over the course of making it many times, have incorporated the following changes. We use onion instead of shallot. Chicken stock instead of water. We add 10-15 whole all spice. Enjoy! PS - the left over peanut butter sauce is amazing on burgers, or everything bagels with cheddar and egg.

Full disclosure - I referred to this recipe for the peanut sauce. For lockdown reasons, I had to make do for the rest of the recipe components (chicken breast marinated in soy and sesame oil and plain white rice). The sauce was a good base but I had to add quite a bit to make it tasty - sesame oil, plus a lot more grated ginger and soy sauce. Didn't measure, just added and kept tasting. It was fine the night of but the next day (after the sauce had a chance to hang out), I also squeezed lime over the sauce and chicken like other people mentioned - that plus a lot more cilantro made a huge difference.

My dutch oven only fit 4 thighs, so my rice was a bit disproportionate, but it was still very yummy. I've never cooked with star anise before and was surprised how subtle it came out! The peanut sauce is superb and I've used my extra as a veggie dipping sauce. I also subbed cilantro for green onions sunce that's what I had.

This turned out insanely well! I decided to pan fry the chicken in oil instead and then nestle in the rice/cooking liquid and it turned out beautifully. I also cooked the sauce on the stove for a few minutes to thicken it and I highly recommend doing that - it was addictive. Great recipe - will definitely make again.

Made this last night. So good - definitely going on the quarantine rotation. A couple tweaks: next time i’ll remove the perfect crispy chicken skin after frying and before I put the chicken in with the rice to simmer. The skin stays golden but loses its crunch from the steam. Then put the crispy skin chips back on the chicken while plating. I added sesame oil and some lime to the peanut sauce based on other reviews, very nice but not essential. And I would maybe reduce to 1 or 1.5 cups of rice next time, as it’s just two of us quarantining.

Wonderful!! I tried this recipe about two months back and we've made it four times since then. The flavours are so good- I've been adding 1 1/2 cup water and the same amount of chicken stock instead of 3 cups water. The peanut sauce is the real winner here. My partner and I usually eat half of it then save it in the dutch oven to reheat in the oven for leftovers and it's just as good!

this rice didn't work for me at all. it was somehow mushy but also undercooked? i had it cooking FOREVER and it just never changed textures. maybe this would be good in an instapot?

Yum yum yum... this was good, will make again. The rice came out INSANELY DELICIOUS. Kept well for leftovers too!

This was delicious! Yes, the peanut sauce makes the dish - but I thought that was kind of assumed in the name & recipe. Anyway - I didn't have a dutch oven so used my (I think 12 inch) cast iron pan. Also, I had basmati rice but it must have been inferior bc the cook time was like 12-15 minutes, so I instead used my brown rice which had a cook time of 30 minutes and cooked the whole thing for 30 minutes. Chicken and rice were perfect.

Wow!!! I first thought the peanut butter sauce was too heavy and not well balanced but with a lot of coriander and lime on top of the plate it was PERFECT, so good, so well balanced, so fresh. Don’t miss any of the ingredients or it won’t be perfect. D

I love this recipe! -- But I do make some tweaks. I add sesame oil to the peanut sauce as well as more water. I think you should just feel out how much to use for yourself, as different peanut butters act differently. I sauté mushrooms in the pan before adding the shallot/ginger/garlic and I add a dash of sake. I put soft herbs on top as well as sesame seeds or sliced almonds. Sometimes thinly sliced raw celery in addition to cucumber and - wait for it - avocado if we're feeling totally piggy.

I love this recipe! -- But I do make some tweaks. I add sesame oil to the peanut sauce as well as more water. I think you should just feel out how much to use for yourself, as different peanut butters act differently. I sauté mushrooms in the pan before adding the shallot/ginger/garlic and I add a dash of sake. I put soft herbs on top as well as sesame seeds or sliced almonds. Sometimes thinly sliced raw celery in addition to cucumber and - wait for it - avocado if we're feeling totally piggy.

Definitely needs a bunch of tweaking to make it decent.

This recipe is seriously seriously so good. The rice is so aromatic and flavorful, the chicken is tender. I used boneless thighs, red pepper flakes instead of sriracha, and didn't rinse my rice and it still turned out wonderful! Also added a squeeze of lime juice near the end of the simmering time. I feel like I'm going to make this pretty regularly.

This turned out great! I followed step by step, it was very easy. For the sauce, I did have to add about 1/4 cup water to get a drizzle-y consistency, but I will definitely make it again!

The recipe turned out well but definitely could have used some tweaks. 1) I see a lot of people mentioning adding lime, which I think the recipe definitely needs. Either in the rice or the sauce I think it would be a welcome addition. The dish was very salty and fatty and needed something to brighten it up. 2) I would use breast instead of thigh next time. I found the fat from the thigh in addition to the peanut butter sauce was just too much. I almost think the lightness of a white fish would be a good idea as well but would be a pretty different dish. 3) My skin stuck to the bottom of the Dutch oven. I’d recommend rubbing it with a bit of vegetable oil along with the salt to avoid this. 4)The rice did come out a bit mushy. I would have preferred a more light texture. I think that reducing the amount of water added may fix this issue. / overall, good shell of a dish but I think it could use some reworking.

Our peanut sauce came out ridiculously thick - we followed step by step and even though it tasted like peanut sauce it tasted heavily of peanut butter and kind of threw us off, I don't know if I'd encourage others to add in 1/2 cup of creamy peanut butter. We had to make numerous additions and subtractions to this recipe.

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