Family loved. Aedan said best ever. Doubled recipe. Put in 3 cloves of garlic. Pan seared chicken breasts cut thin. Used penne noodles cuz not fettuccine. Added a little chicken drippings with each serving I mixed up for a little extra umami. Chicken was seasoned with salt, pepper, garlic, DanOs original.
Tofu prep was delicious and quick in the air fryer, I used mushroom tofu - would do again,( but freestyled the rest with udon noodles and stir fried veg for ease)
1.5 C rice, 3 bell peppers (or more tbh), one medium onion, tomato sauce instead, or both sauce and stewed tomatoes, less saffron than you think, 2.5-3 lb chicken, more diverse spices, 14.5 oz + 1/2 or 3/4 cup of stock, less if using more tomato, needed extra because no white wine, and needed extra to account for extra rice, chop/slice/cube chicken, bite sized is better.
Things to add: Can of tomato sauce, spices (cumin, chili powder, coriander, oregano), cilantro, green olives (prob Spanish or castlevetrano)
DISCLAIMER: These notes are just me rambling to myself about things I need to change.
