Reviewed: May 29, 2005

This was indeed different. My husband thought it was OK but said it would be alright if I didn't make it again. I found it on the sweet side.

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Reviewer:

MICHHUNO

Cooking Level: Expert

Home Town: Rockport, Texas, USA

Living In: Keokuk, Iowa, USA

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Reviewed: Apr. 23, 2005

Tried 3 times, adding more spice each time. Just too bland for us. Also, using meat on bone is too inconvenient in such a saucy dish. This dish was okay, but not great... I'll probably never make it again.

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4 users found this review helpful

Reviewer:

SKYWARDCHILD

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Reviewed: Mar. 26, 2005

My husband and I LOVE this recipe! Always looking for something to do with all of those chicken legs that go on sale. The only change I make is: I use 1 red pepper, 1 yellow pepper, 1 orange and 1 green for added color. I have never added raisins only because I don't bake alot and so I never have them on hand. Try this recipe...it becomes a staple in your menu!

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6 users found this review helpful

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YNETHAWAY

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Reviewed: Jan. 16, 2005

This recipe was FANTASTIC! I used just drumsticks for the chicken pieces (as that was all that I had). I also didn't have any chicken stock, I know...who doesn't have chicken stock...so I used vegie stock instead. And I didn't have tomato paste so I used a whole diced tomato instead and just threw it in with the vegies! I couldn't believe how good it was! My fiancee gobbled it up and he seriously considered eating the bones!

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SUSANDOAN

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Reviewed: Nov. 4, 2004

Incredible. The recipe once cooked had a lot of sauce I saved the sauce and poured it on rice for another meal and I still have a ziploc in the freezer with the already cooked sauce which I plan to use to make MORE creole chicken. I had 6 adults and 6 kids go through 25 pieces of creole chicken- It was a hit!!!!

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XVSMILE2

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Reviewed: Oct. 24, 2004

I made this great recipe for my wife as a surprise, she absolutely loved it as did I. I went a little wild with the seasoning and mixed things up a little, I seasoned the chicken prior to adding the brown sugar with spanish adobo. In a separate bowl I in also added some more adobo to the brown sugar mix, oregano, garlic and curry powder and fresh grated ginger.

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LEOMEDINA

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Reviewed: Feb. 25, 2004

This was a fabulous dish, reminding me of Trader Joes Birani Rice. Easy to make on the stovetop in about 10 minutes using precooked chopped chicken! Would also use red bell peppers for color.

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COOKING66

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Reviewed: Feb. 17, 2004

This recipe was really delicious. My husband and I loved it. The only change I made was that I used Jerk seasoning instead of Curry powder (weird, I know, but I didn't have any curry!) and it was delicious! Thanks, Corwynn!

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TEEWOMAN

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Reviewed: Aug. 6, 2002

this is well tasty, even my boyf who hates chicken liked this!

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5 users found this review helpful

Reviewer:

JANE_ELIZABETHRICE

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Reviewed: Jun. 10, 2002

I enjoyed this recipe very much. I would advise those trying it out to be careful not to add too much brown sugar and tomato paste. Also, for those who favour a more spicy flavour, double the amount of curry powder.

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14 users found this review helpful