I have tried this recipe three times. The first time I struck with the recipe as written. It good, but a little dry. The second time, I followed the recipe, but used skinless, boneless thighs. It was very dry and tough. The third time, I used thighs with the skin and bones intact. I played around with the seasonings by using seasoned salt and a little MSG in addition to those listed. After 45 minutes in the oven, pulled the chicken and found that it was ready to eat and just about perfect. I served it with white rice and black beans seasoned with a little olive oil, cumin, raw onion, sherry vinegar and red wine. Excellent!
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I have tried this recipe three times. The first time I struck with the recipe as written. It...