Although for the most part it's consumable in present recipe, it certainly needs huge tweeking. I would NOT do the chicken in the crock, it comes out dry and stringy (and needs only 2 hours, not anymore). It needs a load more allspice and ginger (I used powder form) and without blanching the peppers you end up with a dish that plates as though it came from the frozen entree section...not very "homemade". I added garlic, for that third "layer" of flavor, and it needs to cut back on the broth. I served with jasmine rice. Omitting the pepper sauce can be done, as it does nothing for the final flavor. I'd stir fry the chix, remove, make a rue, replace chix in pot, add broth and wet ingredients, let simmer a few minutes and add pineapple and green peppers at the last 10 minutes. Let your nose tell you how much spices need to be added. Good luck.
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