Thanks for all the help. It didn't dawn on me until I posted here that
the increase in chicken wouldn't affect the amount of water/stock
needed and that I only needed to worry about rice to water/stock
ratio. After realizing that, my confidence level improved as I was
very concern about rice not getting cooked though in th middle.

I used 16 pieces of thigh (typical size) and 3 cups of rice (that's 4
1/2 in rice cup that comes with the rice cooker). The rest of the
ingredient was 1 1/2 times as the increase in rice.

Though a little soggy at the bottom, the dish turned out tasty though
it didn't give yellow color like his. May be his stock has stronger
yellow color than mine. I used Kitchen Basic (unsalted). I think
that the soggynes might be due to the extra water from deglazing the
chicken or/and for cooking a bit longer on the smaller electric stove
top because the big burner stopped working completely this morning. To
dry the extra moisture, as my friend suggested, I spread the food in
two big disposable aluminum pans and baked it it the oven for some
times.

manda wrote:
> Thanks for all the help. It didn't dawn on me until I posted here that
> the increase in chicken wouldn't affect the amount of water/stock
> needed and that I only needed to worry about rice to water/stock
> ratio. After realizing that, my confidence level improved as I was
> very concern about rice not getting cooked though in th middle.
>
> I used 16 pieces of thigh (typical size) and 3 cups of rice (that's 4
> 1/2 in rice cup that comes with the rice cooker). The rest of the
> ingredient was 1 1/2 times as the increase in rice.
>
> Though a little soggy at the bottom, the dish turned out tasty though
> it didn't give yellow color like his. May be his stock has stronger
> yellow color than mine. I used Kitchen Basic (unsalted). I think
> that the soggynes might be due to the extra water from deglazing the
> chicken or/and for cooking a bit longer on the smaller electric stove
> top because the big burner stopped working completely this morning. To
> dry the extra moisture, as my friend suggested, I spread the food in
> two big disposable aluminum pans and baked it it the oven for some
> times.
>
>
>
To give rice that yellow color add a bit of turmeric when adding the
liquid. It will not add flavor, just color.

I make a great arroz con pollo, but with DH's Diabetes being very
sensitive to rice, I haven't made it in a long, long time.


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.