Coming from a world where cherry peppers, or Peppadew peppers as they are called here, are put on Italian sandwiches with salami and provolone, this had a strange flavor for us. It was eaten, but no WOW factor at all. We all said "This has a strange flavor. Like an Italian hero" So, it will most likely not be made again. I feel it's a cross between chicken scarpariello, Italian stuffed peppers and an Italian sandwich. Like I said, it was eaten but I won't make it again. It should be called Chicken Soprano, nothing Irish about it.
A keeper!Great flavorsCrowd-pleaserFamily favorite
Is was a nice change for my family. I was a little concerned about the curry but it wasn't over powering. I like spicy, so I may increase the Hot Pepper Sauce a but. I used a recommendation about using less Lime juice, but I think I will increase what I did use. But otherwise, it was really tasty. Nice flavors. I made this was Asparagus and Rice.
Very easy to make however, this recipe was made for 2 people. So I doubled it. Not a big deal BUT cooking the final product is not going to fit in one pan. I cooked the final product in a baking dish and put it in the oven. 8 chops just about fit. I did double the sauce recipe and used 5 cloves of garlic. There was some flavor but it needed more, to me. I prefer a thick sauce and this was very thin. I would call this a miss, as I cooked it. I would use the base recipe but it needs something else.
With the modifications, this was good. First off, I had to double the recipe because 4 servings isn't enough for a family of 4. I used 1 lb ground beef 1 lb sausage. I also used canned diced tomatoes with onions and peppers and I added another additional onion and 2 Tbs of Italian seasoning. Everything else was equally doubled. The cheese I used was a Colby/Monterey Jack cheese mix. With all these modifications, dinner was a success and it beat out other hamburger casseroles I've made before.
I enjoyed this as did my family. However, 1/4 cup of chile water is not enough. You really do need more to make it right. Otherwise, it all evaporates as you cook it down, leaving chile paste. And the tomato's go in the blender with everything else. It does not give you that information in the directions. As for straining, that's a personal preference. It's not "necessary" but if you don't want to get any chile skin pieces at all, then strain. Otherwise, mix and drop it all in the pot with extra chile water from the boil. Don't over cook the meat either or it'll dry out on you. Otherwise, it was tasty.
I made this and it was tasty but it did not thicken up. It would have been much better if it did. I would recommend serving this with some type of pasta. I might make this again but I will add some thickening agent like flour or corn starch.
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