Bistro Chicken With Peppers

From: Ernest Ern

On Jun 13, 2005

I enjoyed this recipe very much. It was an interesting combination of spices but the peppers in the sauce were a little more soggy than I prefer. It may have been because I used drumsticks instead of the chicken breasts I thought I had but didn't. The additional cooking time may have spelled doom on the peppers. When I cook this again, I use breasts as directed and reevaluate.

From: KC_Cooker

On Apr 21, 2005

I was so excited to find such a light and tasty chicken dish with so much flavor! I loved it! I had never broiled peppers before, so that was a first for me. Despite the directions, which in reading I thought would be time consuming, this recipe is very easy and quick to put together. I loved the flavors, the colors and the ease! Great recipe! Thank you so much for posting it!

From: FlemishMinx

On Dec 29, 2004

We thought this was delicious! Other than using shallots instead of onion (they are sweeter, and it is easier to get just 3 TBS), I followed the recipe exactly. The spice combination makes for a flavorful sauce-I served this over rice which worked in not losing any of it. I respectfully disagree with ladypit, I thought this was very easy and quick to put together. Thanks for posting !

From: PaulaG

On Sep 5, 2005

This recipe makes for a moist, nicely flavored and seasoned chicken dish. I flattened the chicken breasts to promote even cooking. Initially, thought there was going to be way to much sauce; however, the liquid cooked down nicely and produced just the right amount to pour over the chicken and rice. This was served on top of short grain brown rice with a side salad for a filling, healthy meal.