Actually, I loved it but varied the recipe out of necessity and others' suggestions. I doubled the spices, used 1-1.5 lbs boneless/skinless chicken thighs (not fully defrosted either), 1 white potato (all I had), 28oz can of whole peeled tomatoes (crushed all the tomatoes with my hands, left about 1/3 of the juice left in the can - it looked dry at first but I held back using it all because reviews said it would get liquefied), and a few dashes of crushed red chili flakes. After cooking for 2 hours on high, I stirred everything up again. After another 2 hours on high, I loosely shredded the chicken and switched to warm until we were ready to eat (another 20 minutes). Consistency and liquid were perfect for a stew. We ate it alone. Oh, even though I diced the potatoes small they were still slightly al dente. However I wouldn't cook longer as the chicken would probably get dry. Thanks for the recipe!
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Actually, I loved it but varied the recipe out of necessity and others' suggestions. I doubled...