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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: May 19, 2008
I used leftover jerk-seasoned cooked chicken along with the rest of the ingredients and it gave it a really nice kick! I will definitely try this again.
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tishbet
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The reviewer gave this recipe 3 stars. This recipe averages a 4.27 star rating.
Reviewed: Apr. 29, 2008
Easy dinner....made a few changes to suit our tastes and it turned out good....it didn't thicken as much as I hoped though. 3 and a half stars. Thanks for the recipe.
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1 user found this review helpful

Reviewer:

cookinme
Photo by cookinme
Cooking Level: Intermediate
Home Town: Pittsburgh, Pennsylvania, USA
Living In: Union, Maine, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Mar. 8, 2008
I am hard to please when it comes to soups and stews, however, I really loved this. It was exactly what I was craving during this crazy snow storm. I left out the mushrooms and frozen veg. I added left over corn nib. Served with cheese biscuits from this site. Delish!
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Reviewer:

coralee
Cooking Level: Beginning
Home Town: Courtice, Ontario, Canada
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Feb. 21, 2008
This recipe is excellent exactly as written. I doubled it, and it was still perfect. Only thing I added was that I topped it with dumplings. I've been on allrecipes for years, and this recipe is the first one that has ever inspired me to review it. Great recipe.
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Reviewer:

SARAHSEG
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Dec. 7, 2007
Delicious with these changes. I had some items on hand to use up so I added these to the recipe: chicken thighs instead of breasts, green pepper, white wine, tomato paste and a few fresh tomatoes, Masala spice (Indian spice combination) instead of spices listed. This turned the recipe into an Indian Chicken Stew. Yum!!!
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Reviewer:

barb
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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Oct. 31, 2007
This stew is okay. It did not thicken at all. I had to add a lot of extra flour in order for it to be the texture that I liked. I would suggest using 4 or 5 cups of chicken stock instead of 6. The spices were nice and it tasted great with the garlic biscuits from this site.
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1 user found this review helpful

Reviewer:

Marla
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Oct. 13, 2007
It is finally fall in DC and the last couple of days have been windy and perfectly autumn! So what does that mean??? Time to bring out the warm and flavor filled soups and stews! I was craving a thick hearty stew and I completely found it in this recipe! As always,I deviated from the recipe, but in essence, they are the same! I love onions and garlic, so I doubled the amount within. I also added zucchini and greenbeans to the recipe. For the seasonings, I substituted sage for oregano, thyme, rosemary, and Adobo. I sauteed the chicken with Adobo, poultry seasoning, and italian seasoning blend. I added a little bit of flour to thicken the consistency and VOILA! a delicious soup that my friends could not help but taste. I highly recommend this recipe for those windy, wonderful fall days....Enjoy!!!
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Reviewer:

Rejane
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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Photo by MrsCdnFrog
Reviewed: Oct. 7, 2006
Pretty Good... I simmered it quite a bit longer for flavour and used a can of peas instead of frozen veggies (what I had on hand). I might try putting it in a pie crust for pot pie next time.
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Reviewer:

MrsCdnFrog
Photo by MrsCdnFrog
Cooking Level: Intermediate
Home Town: Napanee, Ontario, Canada
Living In: Hamilton, Ontario, Canada
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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Dec. 30, 2005
I thought this recipe was pretty good. I had to change a couple of things to my liking but it was a very good place to start.
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Reviewer:

Lindsey F
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The reviewer gave this recipe 3 stars. This recipe averages a 4.27 star rating.
Reviewed: Nov. 11, 2005
I wasn't very impressed with this recipe, although it was a pretty hardy stew, it just didn't seem to have enough flavor for me and my family.
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Reviewer:

HASGR8BOYZ
Cooking Level: Expert
Home Town: Brantford, Ontario, Canada
Living In: Oromocto, New Brunswick, Canada
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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Sep. 14, 2005
My husband wasn't too sure when I told him what we were having but he changed his tune once he started eating it. I topped with dumplings, to make it more like a chicken pot pie. The stew didn't thicken like I thought it should and my husband thought it should taste more "stewy" (Whatever that means.) I thought it was good. I didn't have all the veggies on hand, so I substituted all the veggies for 3 cups of frozen veggies. I also slow-cooked it all day and it turned out very good.
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2 users found this review helpful

Reviewer:

A. Howard
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Dec. 10, 2003
My family really enjoyed this stew!! I made it for a large 9" X 13" chicken pot pie, and it was very good!! I just omitted the mushrooms. But it is excellent for a larger size pot pie, which is something I have been looking for for a long time. Thank you very much for sharing this recipe.
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10 users found this review helpful

Reviewer:

KFINKLE
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Jun. 23, 2003
This recipe was very easy to prepare and we loved it, was even better the next day! It's very hearty and AWESOME with toasted garlic bread!!!
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7 users found this review helpful

Reviewer:

DADDYBREN
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Jun. 23, 2003
This was so easy to make, and hearty! It tastes especially good when you want some good, hot comfort food!
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5 users found this review helpful

Reviewer:

WIGGLE
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