Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers

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When I made this recipe I didn't have everything on hand, so I had to make due with what I had. I didn't have sherry, so used a dash of brandy with orange juice for the sauce, and I also only had canned artichokes (couldn't find frozen anywhere, and didn't have fresh thyme, so I put in fresh parsley and dried thyme. I only found the rice to be okay...I would make more sauce next time and pour some over the rice after tasting them together. Not a bad recipe, would probably make again!

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This was pretty good...don't know if I would make it again. Not very "kid-friendly".

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Prepared the recipe as printed and it was easy and very, very good - especially if you prep ahead. I wouldn't change a thing, but I think I will try it with fish, as suggested by someone else. Very popular with my family - even my husband who doesn't like chicken!

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On a lark, I was thinking of what to do with three chicken breasts and six thighs (all skinless, boneless. I didn't have ALL the ingredients listed on hand and had no time to shop. Since I had more chicken, I multiplied the recipe by half again. For the coating, I used curley parsley and panko - I recommend toasting almonds in a dry pay to enhance their flavor before combining with the other ingredients in the food processor. I pan cooked the chicken (but not for too long and finished it in the oven - cooking times weren't listed so I just kind of "winged" it. In all honesty, the thighs were easier to manage in the pan -- due to their enormous size, the chicken breasts (butterflied as suggested were difficult to flip with the almond-parsley-panko coating ripped off here and there. Thighs were more realistic portions, and had more flavor. I tried the pan sauce, and quite frankly, the recipe needs to be updated to include theses directions - a common issue I've had with many food network adaptations. I used orzo (pasta in lieu of rice, and that with chopped red onion, minced garlic, chopped red and yellow bell pepper, and asparagus -- made the dish quite fantastic -- and very healthy. This is how to use the chicken stock, 2 cups stock to 1 cup orzo, it does the trick. And the sliced green olives are a wonderful accent to the dish. I would try it again with artichokes, for sure. Make sure to saute the red onions and garlic in EVOO until tender and translucent, then add stock, bring it to a boil. Then add orzo and peppers, then 10 minutes later, add asparagus. The orzo is cooked when the chicken stock is full absorbed - approximately 20 minutes. Do not add asparagus too early - it will become overcooked!

Allow yourself in excess of an hour to make these dishes. With all my years cooking, it was not doable in 30 minutes.

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I tried this recipe with my sister and her husband. We loved it, although he thought there should maybe some type of sauce to go with it. I later tried this same recipe using tilapia instead of chicken and added garlic and cayenne pepper to the batter. Delicious!

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This recipe is delicious - I prepared it just as the directions instructed and as shown on the show. The only tip I have is that I had difficulty slicing the chicken breast halves into cutlets. They ended up piecey and difficult to handle. To make it easier next time, I will probably pound them to make them flatter or just use the breast halves as is and adjust the cooking time. As for taste, it was out of this world! And I didn't have any problems with dryness as suggested by some of the other reviews.

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This was an easy and delicious recipe for chicken cutlets. I didn't have smoked paprika so I used regular paprika and added a touch of ground chipotle, not enough to make it hot, just to get the smoky taste.

I didn't make the rice, my family is really picky so I just made yellow rice and chopped the peppers to sprinkle on top of mine and my oldest daughters.

For easy cleanup I used paper plates to hold the ingredients for the breading. No gunky mess to scrub off, just toss in the trash!

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I didn't make the chicken, but wanted to try the rice. What a great combination of ingredients. Used canned Spanish Pimento peppers, pimento filled olives, and the rest of the ingredients as listed. I always saute my rice and add some small pieces of pasta (I used broken pieces of linguine in olive oil/butter, before I add the stock. Easy, fast, tasty side dish - love it.

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This recipe needs to be the tenderest chicken cut there is...............very dry otherwise........... I also added a bit of the juice from the cut orange to the sherry mixture (on the second time ..........much better and I will do this recipe again and again with these changes and serve this at my next dinner party. The rice dish is wonderful, tasty and very moist. Thank you Rachael

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This was really good. Nice flavors. I did add some garlic and celery to my rice (saute prior to adding rice then added broth. I will make this again.