A keeper!Great flavorsWorth the effortFamily favoriteCrowd-pleaserEasy to follow
These are a decent amount of work but they’re sooo good and super flavorful! The dish has a nice creamy element and also tastes super fresh with the veggies and green sauce. It was also kinda spicy with the cayenne and peppers, but I wasn’t too careful about removing the seeds from the jalapeños. The chicken was a little overdone; I think baking at 35 minutes would be enough for my oven, especially since you put the enchiladas back into the oven for 35 min at the end. I also like the idea of using rotisserie chicken. I would definitely make these again as they were a huge hit in this household!
A keeper!Great flavorsEasy to followCrowd-pleaserFamily favorite
Made this in a dutch oven. This is a delicious and pretty simple chicken dish to whip up! The only change I made was using 6 chicken thighs rather than 8. The chicken was so tender, and the figs added a sticky-sweet element that contrasted nicely with the balsamic. The rosemary really comes through in the sauce.I will say that this was my first time cooking with figs, and they can really spoil quickly, so I would recommend buying them not long before you plan to cook, and be sure to store them in the fridge.
Made as directed and served over white rice. It was pretty good! The sauce was like a sweet soy sauce and some of the consistency/ingredients reminded me of chicken cacciatore. The recipe is pretty foolproof: My Instant Pot was glitching and leaking steam the first two times I tried to pressurize (note to self: turn the lid over and jiggle it to fix!), so I was worried it might be a little tough, but chicken thighs stay juicy like that. I do wish the sauce had caramelized a bit more, however. If making again, I would add more rice (2 boil-in-a bag pouches) and maybe add mushrooms for more flavor.
I made this as written, except that I doubled the black pepper. I thought this was pretty good, but with the addition of the sauce, the breading didn’t really stay crisp on the chicken. The addition of an egg to the breading process likely would’ve helped it stay, so would do that next time. Also, 1/4 c breadcrumbs was barely enough to cover the chicken breasts. On the positive side, the chicken was juicy, not dry, and the dish was flavorful from the basil, peppers, and butter. If I made this again, in addition to the egg, I would pound out the chicken to thin it out and maybe double and basil and add mushrooms for even more flavor. I also might make with chicken thighs.
I made these for a friends’ trip and they were a hit! These are like enhanced chocolate chip cookies, with the spices and espresso adding an enriching depth of flavor. Minor changes: I reduced the flour to 3 cups and only used 1 cup of semi-sweet chocolate chunks. I refrigerated the dough for an hour before baking and baked for about 12-13 minutes.
This soup is absolutely delicious and was my first-ever recipe made with an instant pot! Minor changes/notes: used canola oil, a red onion, slightly less than 2 lb chicken, used 1 tbsp of the squeeze bottle ginger, and less cabbage and bok choy.Next time, I don’t know that I would add the cabbage. Maybe just the recommended amount of bok choy.A note on the instant pot if anyone else is a novice like me! The pot needs at least 10 minutes - maybe more - to pressurize before it starts to cook.
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