5 Reviews of Little Red Chicken

From: Jesse&Rayye

On Nov 4, 2006

this chicken was soooo goood. we first made it last friday, and made it again this friday! we added the oregano and chili poweder that someone suggested, but other than than we didnt change anything. it was so good, had so much flavour, and the chicken was so tender you didnt even need a knife to cut it! amazing. this will definitely be made alot in our house. thanks!

From: Roger/OH

On Jan 29, 2007

I made thise recipe as part of a Dutch Oven Campfire Cooking demo. It came out good, but would like to ake it in the oven. Thus no star ratiing. As made would have given it 4 stars, but feel it may well deserve better. Loved the flavor mixture. I cut the recipe in half and to much pan for the amount of sauce.

From: Marla in California

On Oct 27, 2005

Very good and tasty recipe. DH kept saying, "Ummm". I did make a couple of changes. I did not use bell pepper as neither of us like it. I used a 15 oz. can of tomato sauce. I also added 2 t. of oregano and 1 tsp. of chili powder. Also, I sauted the onion and browned the thighs so that they would cook a little faster. I served the chicken and sauce over mashed potatoes. DH said that this recipe is definitly a keeper.

From: LonghornMama

On Apr 23, 2007

This one's a keeper! I don't care for chicken thighs but this flavorful dish really surprised us! Super easy, goes together in a flash, with lots of tangy tomatoey flavor. Let sit for a few minutes before serving and spooned some sauce over the chicken. A nice change from plain old baked, breaded, or barbecued chicken. Thanks for sharing the recipe!

From: Ginny Sue

On May 4, 2008

Good flavor that makes the most of chicken thighs. Stays juicy even with the skin removed. I used fresh mushrooms instead of canned.