Super moist and flavorful without being too salty. I feel the spicing is just right. My wife said it reminded her of a stew . . . just deconstructed. You can't get meat this juicy any faster in my experience. I was trying to get more veggies into the meal so added more onion and a green bell pepper too. I would be tempted to add even more since they were so good with the meat. My gravy / sauce turned out ok. As some others here did, I removed the veggies to another bowl when I set the meat aside to rest. I had next to no pan drippings left. I ended up adding some - eek - butter and transferred the mix to a small saucepan. I was doubling the sauce too - maybe that was part of the problem - but still ended up adding about twice the chicken stock. It turned out pretty well as I said, but I might actually try for a rouxless / jus based sauce next time. Heck, the meat was so juicy and tender - no knife needed - I almost could see not servings a sauce at all. Oh, added a touch of cayenne and thyme to my expanded sauce to play on the rub flavors. We had some whole wheat pasta with it, but another reviewers suggestion of rice, or maybe couscous might be our starch/carb next time. There DEFINITELY will be a next time. This is one if my AllRecipes favorites. Can't wait to make it for family and friends. Thank you so much for sharing.
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Super moist and flavorful without being too salty. I feel the spicing is just right. My wife...