I've made this three times now. The first time I didn't have any cayenne pepper, and so I used paprika instead. I cooked everything together all at once, and I added some butter (for the tomatoes), chicken broth, and Backy Eddy spice. I let it simmer with the lid partially off to reduce and thicken the liquid. It turned out great, and was very tasty! The second time I made it, it wasn't as good because I cooked the stuff separately like the recipe says, and I ended up adding the same extra ingredients I did the first time. The third time, I had the cayenne pepper. I tripled the recipe and made it in my slow cooker, after browning the chicken, rubbed with the spices, in coconut oil. Three teaspoons of cayenne pepper was way too much, and it wrecked the whole thing, as it was so hot that I couldn't eat it. I just made it yesterday, and if anyone has any ideas on how to get rid of the hotness from the cayenne pepper, I may be able to salvage it. That's the first and last time I will use cayenne pepper in a recipe.
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I've made this three times now. The first time I didn't have any cayenne pepper, and so I...