Fantastic recipe. I've done it several times and get rave reviews every time. I reduce the cooking time to just under 9 hours to prevent the meat from drying out so much, and I don't strain the liquid, just scoop off the fat. WARNING! This makes the jus quite spicy, but that's the way we like it.

Reviewed On: Mar. 2, 2002

I tried this as a main dish, and it turned out very well. I was serving 8 so I doubled the recipe. It got a lot of compliments but I don't think I will do it again the same way. Sticking all those toothpicks got to be a problem. Also, cooking time increases dramatically. I would up broiling them for 5 mintues to cook the bacon (watching the parchment every second). I'm going to do it again with water chestnuts and maybe bell pepper. Just marinate the chicken, put it in the pan with the chestnuts and pepper slices, cover it with bacon strips and then with chunk pineapple.

Reviewed On: Mar. 2, 2002