I made this dish exactly as written the first time, and it was only just ok. I was mystified by the lack of oil for sautéeing, and assumed that was an error, but no one commented on it or listed it as a problem, so I decided to try as is. I was using a heavy duty All-Clad dutch oven. First problem: The skin of the chicken stuck to the pan, by the time it was willing to release the skin was darker than I wanted. Then the tiny bit of fat that came out of the chicken was insufficient to actually sauté the vegetables, and they just kinda steamed themselves. Because there wasn't enough fat in the pan to coat each individual rice kernel, the rice didn't achieve a good fluffy consistency when cooked. The skin of the chicken was simultaneously flabby from steaming in the final cooking process and kinda burnt. A very strange combination indeed. However, the flavors of the rice and veggies was rock solid, and once we removed the skin of the chicken, it tasted moist and perfumed by the veggies. So I decided to try it again with my own flare. The 3 star rating I'm giving here is for the recipe as it is written here. I would give 5 stars to my variation on it. Boneless skinless chicken thighs patted dry and dusted with a spice mix of 1 tsp paprika, 1/2 teaspoon each dried oregano, dried thyme and onion powder. Melt 1 tablespoon ghee and over medium heat gently brown the chicken. Remove to a plate and add another tablespoon of ghee, sauté the veggies, then the rice, being certain to coat all the grains. Add a bay leaf to the recipe as you follow it the rest of the way through. So much more flavor, far superior texture.