Quite good. I will make this again. Most kids ate it well.
Changes made first time: I cut the chicken up so I only had to use 6 pieces instead of the 8 to make enough for everyone+one left over lunch. Sauted slivered onion in a little butter. When the onions were almost done, I added the garlic. Then I added the broth and chicken. Used fresh red peppers instead processed ones. Served over pasta.
Changes for next time: I doubled the recipe, but I shouldn't have doubled the broth, it was very runny. If there is a fair amount of liquid at the end, I will thicken it. Basil would probably be good in this also. It would be good over rice also.
I also threw a Pecan Craisin Salad together since I didn't think this would be enough for teenage boys to get full. It had romaine lettuce, craisins and chopped pecans. The dressing was made with 1/4 cup rice vinegar, 1/4 cup sugar, 1/4 cup oil, 1/2 tsp salt and 1/2 tsp pepper. I marinated sliced red onions in the dressing for about an hour before serving. (This takes the bite off of onions.) Very good! Everyone that likes salad loved this!
I made this last night -- didn't have a jar of roasted red peppers, but had some red anaheims, roasted and frozen from last years garden that I put in. They gave the dish a marvelous flavor but the peppers themselves were VERY hot! We loved this recipe!
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