I tried to make this as is, but had to make some minor adjustments for what I had on hand: I used mild salsa + dash of chili pepper flakes, smooth, *real* peanut butter and full fat coconut milk, and I left off the peanut and cilantro topping. Also, I cooked on low for only 6 hours and found that perfect for the chicken - it stayed very tenderly on the bone and was nicely moist. Any more cooking and it would have fallen off the bone and/or dried out. As for the finished dish: while the depth of flavour was there with just the right amount of heat and sweetness, the peanut butter was WAY too overpowering for our taste. Anyone using real peanut butter, I suggest you use 1/2 what the recipe calls for. The sauce seemed to reduce nicely (something I don't often get out of a crockpot dish) so the thickness and consistency was good, but there wasn't a lot there. If you want a saucy dish to pour over rice or noodles or to dip bread in, I suggest you double the sauce ingredients. If I try this again I'll use 1/2 the peanut butter. I agree with whoever said "it seems to be missing something" and definitely needs some tweaking which is beyond my skills. Two and a half stars from me. Would I pass this recipe along? No. But thanks for sharing, it was worth a try.
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I tried to make this as is, but had to make some minor adjustments for what I had on hand: I...