This was good. It wasn’t by any means bland, but it didn’t have that wow factor either. It was fairly easy and seemed healthy. A lot of the reviews mentioned that the dish turned out bland, so I modified it quite a bit to try and prevent this from happening. I used one green bell pepper, one red bell pepper, and 1 can of diced tomatoes with the juice. I added 2 ½ t. minced garlic, 1 t. cumin, 1 t. oregano, and ¼ t. cayenne pepper. I also omitted the hot pepper sauce because I didn’t feel like counting out twenty drops of sauce to add to the recipe. I seasoned the chicken with pepper, salt, Cajun seasoning, and chili powder, and then sautéed it in a little bit of chicken broth. After it had cooked for a few minutes, I added the peppers, onion, and some garlic and sautéed those with the chicken in hopes to give it more flavor. I also added cornstarch to the mixture to thicken it into more of a sauce. I served the dish over rice, but I think I’d prefer it in a tortilla, hard taco shell, or over a bed of tortilla chips; either of the last two options would be especially good as I felt like there should have been a crunchy element to the dish. When served over rice, it seemed a little like a casserole, but it wasn’t bad.
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