My oh my, was this delicious! Simply perfect dish! Smells great, looks pretty and tastes so good you'll thank yourself for making this! I used a variety of peppers, poblano, jalapeno, and yellow and orange bell peppers. I almost took a short cut and was just going to chop and saute them, but I'm so glad I adhered to the recipe and roasted them first, which didn't require much more effort. The skins slipped off easily, and I think roasting the peppers contributed depth of flavor. I didn't bother with the green onion, as I found the regular onion sufficient. Once I combined the sauteed chicken with the pepper mixture I found that simmering that mixture 10-15 minutes was enough to cook the chicken. I believe 25 minutes would have made it overcooked and quite probably dry and chewy. Half the amount of cilantro was perfect for hubs and me, but that is a matter of personal taste buds. For added richness I swirled in a little butter at the end. I served this over white rice with a side of "Black Beans with Bacon," also from this site. I am really surprised that as I write this only 17 other people have reviewed it. I hope this review will encourage more cooks to give this recipe a try!
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