I made this recipe and used a whole chicken instead of chicken parts. A visiting friend commented that the smell of the marinade was savory and made her hungry. The chicken marinaded for about five hours and that was enough to suffuse much of the meat with garlicky-sweet flavor. The browned bits of seasonings on the skin was a big plus. This fed my family, including picky children, without any complaint, only compliment! I did serve with rice, but could see how with mashed potatoes and turning the pan drippings into gravy it would've been excellent too.

Reviewed On: Sep. 25, 2009

This was once exceptional recipe. We had very thick chops, over 2", so upped the cooking time to about 5 minutes per side with the lid on to help it cook. The chops came out perfectly medium-rare. The savory reduction sauce paired perfectly and our guest literally picked up the chops to eat every last shred of meat. With new potatoes and a green salad, we felt like we had just stolen a meal from a high end restaurant.

Reviewed On: May 10, 2009

I used fresh Roma tomatoes instead of stewed, upped the garlic, reduced the onion by a little (the proportion of onion to tomato seemed too high), and took pounds of this salsa to a beach trip for 10 women. It was a huge hit and disappeared the first day. I also kept it chunky instead of blending and drained some of the liquid, since the fresh tomatoes were very juicy. All the changes worked well.

Reviewed On: Apr. 28, 2009