Total TimePrep: 15 min. Cook: 20 min.
Yum! I followed a couple of recommendations, like replacing the tomatoes with rotel, and using chicken broth instead of water. Also creole seasoning and more veggies. Will make again!
I was really disappointed with this recipe. Really lacked flavor. Won’t be making it again.
The first time I made this, I followed the recipe to a tee. It was good, but seemed a bit bland. The second time I made it I subbed chicken broth for the water, added some Tony’s original creole seasoning, and some sausage. DIVINE! Served over white rice simmered in chicken broth instead of water. I live in a small town with very limited culinary options, so we cook at home a lot. We could drive into the city, but most of the Cajun /creole places are strictly seafood and I’m allergic to shellfish, so I can’t eat at any of them. THIS is what I’ve been missing!!
Found this recipe years ago and have made it ever since. Made it to the T the first couple of times but now I always add more than the recipe calls for and especially more vegetables, water, and Paprika. Paprika is the key to making this dish taste good! My family absolutely LOVES it!! I recommend it to others but some say it takes too long to prepare but I say, It's Totally Worth It! Oh and I also serve it with Brown Rice. So So Good! Thank You!
My husband isn't a big chicken fan, but he loves this recipe.
This recipe was quite easy and went together quickly. The flavor of the sauce was good. Unfortunately, the chicken was pretty bland. I agree with the previous reviewer; additional flavor is needed and some Cajun seasoning couldn't hurt.
I actually found that this needed more flavour. Maybe some cajun seasoning would have helped.
A very good base recipe with a few small changes. Like the other reviewers, I used Rotel tomatoes (original), which added quite a bit of heat. I added a few more plain canned diced tomato, as Rotel is only 10 ounces. I omitted using cayenne altogether. I omitted the water, as well, and subbed in with 3/4 cup chicken broth. While browning the chicken I dusted it with garlic power and a generous amount of paprika for color. Finally, I topped the finished dish with a parm/asiago blend cheese. Without these changes, the dish would have been too bland for our tastes, but I appreciate the overall health of the recipe. Husband and son gave me a thumbs up to make again!
This was very good and my only complaint was I had to add a LOT of salt to my portion.
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