I wasn't expecting this to taste like a dish from the Indian rest. around the corner. I still expected a little bit of flavor to it. Even after doubling the spices and sprinkling cayenne pepper on it, nada. It just wasn't for us. I had to doctor it up to where it was a completely different recipe for it to be edible for us. I did read the other reviews and soaked it in vinegar and added garam masala. My okra wasn't slimmy. It was just bland for us. We ended up with a nice spicy Okra after adding cayenne and other Indian spices we had in the pantry.

Reviewed On: Feb. 23, 2008

Oh yum! Thank you for a wonderful recipe! I reduced the salt significantly to 1/4 tsp for the marinade and 1/3 tsp for the sauce. I broiled the chicken (turning once) since I live in a condo, and I don't have a grill. The second time I made it, I added some frozen peas and carrots to the sauce (before adding the cream). Also, I used low-fat yogurt for the marinade, and 3/4C fat free half and half + 1/4 skim milk for the sauce (it didn't separate and I didn't notice much difference, if any, in taste). Additionally, I added some Garam Masala to the marinade. Now, about the Cayenne, even if you *THINK* you can handle heat really well, please consider reducing the amount at least a little (to perhaps 1 1/2 tsp) and work up from there (maybe take it easy w/ the hot pepper too). This turns out VERY hot and that may make it inedible for a lot of people. Next time I make it I think I'll leave out the frozen peas and carrots :) but it was a fun experiment. It was good, but it's better sans the additional veggies, IMO. I served this with Basmati rice and homemade naan (recipe from this site).

Reviewed On: Feb. 14, 2008

Muy bueno! It's perfect for anyone who can't get a hold of some hard to find spices and condiments that I like to add when I can get them. My arroz con gandules recipe is very similar to this one. This one is very good, too. To make it more authentic use green olives stuffed with red peppers and add a few capers. If you want it like mi abuelita's then get yourself to the Asian market and buy some plantain leaves. Clean them well and use a couple to cover the rice (under the pot's lid) after the liquid evaporates (carefully wash them and use a damp cloth to clean). They give them that 'arroz apastelado' taste that my Boricua de pura cepa self loves. Also, I was taught to season the meat before browning it (with salt, oregano and black pepper), but every family has their own way of making their arroz con gandules. I like it any way I can get it ;), but prefer it with recao and an aji dulce or two added to the 'sofrito'. What can I say? I am a 'Sofrito Mamita'. I'd like to add that I use a lot less oil, but that I recognize that reducing the oil too much will affect the flavor. Experiment and tweak it to see what you prefer.

Reviewed On: Feb. 11, 2008