I made this today as part of an early mother's day meal and WHAT A HIT! I made it with half the peppers, but all the sauce that way it'd appeal to most people. Instead using preshredded chicken I slow cooked 1 lb chicken breast and 1 lb of chicken thighs in the over at 250 for 4 hours (shredding 2.5 hours in) with the satueed onions and pepper and tomato puree. I added salt since I saw a lot of comments saying it needed salt. No one complained about it being too salty. Also, since I didn't have canned tomatoes i took two tomatoes and some chicken stock and used that.

Reviewed On: May 12, 2012