Reviewed: Sep. 1, 2011

I am a newbie so to speak. I found this dish to be very easy to make and added cayenne pepper instead of chile powder for a good kick.

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1 user found this review helpful

Reviewer:

Cookie ken

Cooking Level: Beginning

Home Town: Roslyn, New York, USA

Living In: Los Angeles, California, USA

Reviewed: Feb. 13, 2011

These ingredients did not taste good together at all. I followed the recipe as written. The cook time for me was way off, I had to turn the oven back on and continue to cook for an hour more and I only used 3 skinless, boneless breasts. No one wanted to finish eating it!!! =(

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5 users found this review helpful

Reviewer:

GARRETTSMOMMY

Cooking Level: Intermediate

Home Town: Warwick, Rhode Island, USA

Living In: Monroe, North Carolina, USA

Reviewed: Nov. 8, 2010

This stuff was great! I had extra sauce over rice, it tastes delicious. Easy and cheep to make.

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7 users found this review helpful

Reviewer:

RelyingKyte

Cooking Level: Intermediate

Home Town: Sandusky, Michigan, USA

Living In: Macomb, Michigan, USA

Reviewed: Mar. 22, 2010

very good dish. like the way the spices went together.

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5 users found this review helpful

Reviewer:

sherrie

Reviewed: Dec. 20, 2009

I did not like this recipe at all. The sauce in my opinion tasted like some very cheap barbecue sauce and was very thin. I wil not make this recipe again.

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4 users found this review helpful

Reviewer:

aktlikeyano

Cooking Level: Beginning

Home Town: Louisville, Kentucky, USA

Reviewed: Dec. 1, 2009

DH loved this :) My only addition was minced garlic. Served over jasmine rice w/green beans and garlic bread. I was surprised by how strong the chili flavor was.... was expecting a more savory and tangy tomato flavor. Sauce was a bit watery. Not terrible, but probably won't make again.

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5 users found this review helpful

Reviewer:

jayne

Cooking Level: Intermediate

Reviewed: Nov. 18, 2009

I used boneless skinless thighs for this, and they turned out amazing. Big hit in my household. Also, I cut out the celery salt, as I didn't have any handy, and after they were cooked as per instructions, I removed the tin foil, sprinkled some extra brown sugar on top, drizzled them with some honey, sprinkled them with some extra chili powder and threw them under the broiler for a few minutes. Gave it a nice little coating of caramelized goodness. Served over long grain rice (I'd seasoned the water with a little bullion and chili powder to add some extra flavor). EVERYONE LOVED IT!!! Five stars.

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4 users found this review helpful

Reviewer:

RumpledMind420

Cooking Level: Expert

Living In: Seattle, Washington, USA

Reviewed: Oct. 21, 2009

Baked up moist but sauce was bland. Precooking, sauce tasted like Open Pit but did not hold up through baking. Won't make it again.

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3 users found this review helpful

Reviewer:

Mica

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Oct. 7, 2009

This recipe is great! I will be making this again. I halved the recipe and used chicken tenders (all I had) instead of breasts. I just reduced the cooking time to about 20 minutes. I served this with rice and broiled potato slices w/ ketchup which went well with the tomato sauce. Super simple recipe, I love it!

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8 users found this review helpful

Reviewer:

April

Reviewed: Aug. 29, 2009

really good, very flavourful. The only thing that I changed to suit my taste is I added garlic and extra chili powder for spice. I will definately make over and over again.

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5 users found this review helpful