Reviewed: Nov. 19, 2009

very nice indeed, with white rice or pasta. Has been added to midweek dinner portfolio :-)

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kornelimuenster

Cooking Level: Intermediate

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Reviewed: Nov. 18, 2009

It was alright.. Definitely a different kind of flavour. It's edible but the flavour was lacking. I added a ton more garlic and 1 can of tomato paste to up the flavour.

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XXXNAUGHTY

Cooking Level: Intermediate

Living In: Burnaby, British Columbia, Canada

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Reviewed: Nov. 13, 2009

This was really good! I made this with beef broth, instead of water, because I had a carton already open in the fridge. I also used a bit of cayenne, instead of the hot sauce, and added sliced onion and chopped red pepper. I cut the chicken breasts into small cubes, before cooking, and served it over basmati rice. Next time I would like to try skipping the flour part, and just cook the cut up chicken, and then add to the sauce. Thanks for sharing!

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chocoholic

Cooking Level: Intermediate

Living In: Vancouver Island, British Columbia, Canada

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Reviewed: Nov. 12, 2009

We really liked how this turned out. It is definitely sweet with the brown sugar and stewed tomatoes. I left it simmering too high and it got super thick, almost burnt, but that didn't take away from the flavors. Some slight changes (which I think may have actually helped) - I didn't use the teaspoon of salt. Does not need more than a dash. I used celery salt instead of celery seed (all I had) and I didn't have mustard powder so I used a little squirt of brown mustard. The result was sweet and tangy and the simmering made the chicken really juicy. I will make again.

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PAZZOGARVEY

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Reviewed: Nov. 6, 2009

awesome!! I chunked up the chicken and added a few peppers. Also tried it over rice!!

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Kendra

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Reviewed: Oct. 27, 2009

WOW! That's what my husband said numerous times... so so good. This is definitely a keeper. AND THIS RECIPE NEEDS NO ALTERATION - IT IS PERFECT AS IT IS!

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jmarie617

Cooking Level: Intermediate

Home Town: Sterling, Virginia, USA

Living In: Gainesville, Virginia, USA

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Reviewed: Oct. 27, 2009

Hubby really liked this..had a little spunk, but the egg noodles I served with the chicken tamed down the sauce. Will, without a doubt, make this again. Thanks for sharing!

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Diane B. Elmhurst,Il.

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Reviewed: Oct. 22, 2009

We liked this. I gave it four stars because not sure how often I would make. Kind of time intensive (more so than a regular spaghetti sauce). Did remind me of something Cuban. I made the recipe pretty much as is, but would definitely agree with other reviewers that veggies in this would be great!

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BusyMomInMN

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2009

I didn't need to cook the chicken for 35 minutes.

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toothrees

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Reviewed: Oct. 11, 2009

Pretty good. Taste like watered down barbeque chicken. Troy loves this and request it pretty often. Usually add 1/2 diced onion. Sometimes I make with pork, but simmer for only 30 minutes then. Oh and double the sauce. Pretty much always serve with brown rice with sauce spooned over top. Only thing is it's not as good leftover.

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I Love Troy

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Reviewed: Sep. 30, 2009

Excellent dish. I added red wine and mushrooms and onions and served with rice. Great concept with unlimited variations. Good one.

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ChefAl

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Reviewed: Sep. 22, 2009

My husband rated this as one of my best meals. I did use redwine in place of water and doubled the sauce. I also cut the chili powder in half

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BRANDIRAE73

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Reviewed: Sep. 22, 2009

This recipe has become a household favorite. Its delicious following the recipe although I never have celery seed and basic enough you can put your own preferences into it. The best part I think is it that is uses pantry staples. Its great over penne with some hearty Italian or garlic bread.

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lovemylauren

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Reviewed: Aug. 31, 2009

very good but i did make a lot of adjustments. i only used three chicken breasts, doubled the sauce and added a can of tomato juice. i served it over rice for my parents and they both really liked it. this is a good recipe because you can make a lot of changes based on what you like to eat

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coleyD

Cooking Level: Beginning

Living In: Duluth, Minnesota, USA

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Reviewed: Aug. 30, 2009

I made this last night and the family loved it, even my picky daughter... I did make a few adjustments. I used whole peeled tomatoes in puree, 28 oz can. I sliced the tomatoes. I added onion and lots of sliced mushrooms. I also added a few capers which goes with any chicken meal and crushed red pepper. This meal was great.

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John DeBetta

Cooking Level: Intermediate

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Reviewed: Aug. 26, 2009

Made exactly as recipe stated, and this turned out great. Very moist and good flavors. I will make this again.

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TAURUSGIRL

Cooking Level: Intermediate

Home Town: Midland, Texas, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Aug. 24, 2009

I pureed the tomatoes in a blender for a smoother sauce. My husband and I enjoyed the flavors in this sauce. Definitely a keeper.

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Beckyg325

Cooking Level: Beginning

Home Town: Lebanon, Oregon, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Aug. 19, 2009

I tried this per the recipe and it was okay but felt it needed a crunch factor. So the second time I tried it I raided the garden. I added some diced white onion, bell pepper and a little okra.

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Jim

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Reviewed: Aug. 15, 2009

I knew that was a winner when I took a brief sip of the sauce (before I had ever added the chicken) and realized that it was freaking delicious! What a winner. Im a sucker for slightly sweet sauces, too, so that was a plus. As an added note: We entirely forgot to get Wor...chestshire? Whatever it's called. Well! We used soy sauce instead, and it was still delicious! Just a little side note if you're low on...that other sauce.

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