This was very good. I used two boneless skinless chicken breasts (about 10oz each), diced and sauteed in a bit of olive oil, with garlic powder and onion powder liberally sprinkled on, and cut the hot sauce to 1/2 instead of 3/4 c. It still had a slight kick; for us, any more would have been too much. It was really good with celery. Also, it seemed so thick that I added about 1/c of water, a little at a time, till I got more of a dip consistency.
For four people the quantity was way too much, so I'd cut it in half if I made it again. One downside is that it needs to stay warm, and should be in a wider shallower container, a chafing dish or a wide crockpot. We didn't have those, so kept it on the stove, which meant it wasn't very convenient.
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This was very good. I used two boneless skinless chicken breasts (about 10oz each), diced and...