Reviewed: Nov. 8, 2006

I made this without the onions and peppers, as other reviewers suggested, and it turned out wonderful. Very moist and delicious served with rice and vegetables. And with prep time of just minutes, who can complain?!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Jessica

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 28, 2003

Very Blah. I think next time I will try this recipe on fish instead. There just wan't enough flavor.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Ginger

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 6, 2003

I rubbed the chicken with fresh garlic for a few minutes before seasoning it. The chicken itself tasted fine, and the sauce was good over rice, but the bell pepper turned very sour and bitter as it soaked up the liquid. I usually mix a bit of water in with the lemon juice and wine, so I think that's why I found the flavors too strong. Still, I would NOT use a vegetable with its own strong flavor (like green bell pepper) for this recipe: try celery or potato instead, and keep the bell pepper for fajitas or salad.

Was this review helpful? [ YES ]
16 users found this review helpful