Was'nt sure what to think when I saw pimento stuffed green olives in a chicken recipe but I was intruiged so to give it a fair shake I made it exactly as written the first time and we loved it. I've made it regularly ever since with very few changes. I like to brown the chicken a little longer than called for just to enhance presentation and keep it from falling apart too easily (it becomes very tender). I add garlic and other herbs during browning, whatever strikes my fancy. I've used several cuts of chicken but bone in thighs seem to be the best as the recipe calls for. and sometimes I'll throw a half a jar of capers in just for variety. Even though it's just my son and myself in the house I make the full amount and the leftovers make great luches at work. Thanks for a real original!

Reviewed On: Apr. 26, 2009

I've made this recipe more times than I can count since finding it on this site several years ago so I thought it was about time I rated it. FANTASTIC ! Easy to throws together when I'm home for my lunch hour and dinner is ready when we get home. It's always a hit. The only changes I've ever made are the addition of extra peppers to our hotter than normal humans taste. We serve it with a large bowl of Fritos Scoops and the spoons hardly get used. Great weekday recipe, especially in the cold months.

Reviewed On: Apr. 26, 2009