Bixa, is that because you don't like that dish, or because it isn't typical of the Oaxacan region?
I made another stab at it, and while it was delicious, I actually wound up with too much chicken in proportion to the rice. Not a great problem, as I'll serve it with greens, and a baguette if anyone wants more carbs.
I don't think it's typical of this region & it was never something I ever cared about anyway. I only answered above in case you thought I might be sitting on the definitive version of this dish, but no.
I don't think it is remotely Oaxacan; I don't recall any mention of it in D Kennedy's massive tome on the region, and it is obviously from the Spanish side of Mexican cooking, not the multifaceted Indigenous sides. And must have come through the Arab presence, and originally from Middle Eastern and Asian sources (chicken, rice, saffron or substitutes etc).
Actually the version I made was very good, but that is probably because I had relatively little rice in relation to chicken, so it came out more like a chicken casserole in a sauce of rice (in chicken stock) and finely cut vegetables.
It is chilly here; we have the tail end of the hurricane - imagine the size of that storm system! - and I made more chicken stock from bones, some of them meaty.