Quote:
Originally Posted by Morrigoon
The rice was nice, but would have liked it better with yet more flavor... perhaps if I'd sauteed it first in butter, onion and bouillon before pouring in the broth would have punched it up a bit.
The chicken was... plain. It was fine, just... plain. Can't wait till I get my tolerance for garlic back.
Decided to set half of it aside for a later pasta dish (something involving cream sauce and pork product, I've no doubt)
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A good solution goonie for more flavor, add loads of fresh herbage. You might also want to try a hint of garlic powder for the flavor rather than fresh garlic?