I hesitate to do a review of a recipe that I have to alter, but I think the main flavors were there and it could only get better. I made the Peruvian Grilled Chicken with Tomato rice from issue 79, Feb.2010,last night for dinner. Everyone loved it, even the picky son-in-law. My SIL does not eat onions or sauces of any kind(among other things). For the chicken, I followed the marinade directions exactly with the exception that I had it in the marinade for about 2 hours and had to pan fry the chicken instead of grilling. It was moist, tender, and delicious. I may use this marinade in the summer for quick dinners when I do not have time to make the sauce.
For the rice, I just made a plain white rice and added the cup of diced tomato.
Since SIL does not eat sauce anyway, I went ahead and prepared it according to the directions with the exception that I doubled the whole thing. I recommend this since the three of us eating it kept putting more on our plates. I tasted the sauce before adding the walnuts and I am still undecided if I will continue to add them in the future. Either way, the sauce is fabulous. The cilantro garnish is a must too. This dish is full of flavors and a welcome change from our holiday fare. I would guess the family would give it a 5 and I would go no lower than a 4.5 myself.
For the rice, I just made a plain white rice and added the cup of diced tomato.
Since SIL does not eat sauce anyway, I went ahead and prepared it according to the directions with the exception that I doubled the whole thing. I recommend this since the three of us eating it kept putting more on our plates. I tasted the sauce before adding the walnuts and I am still undecided if I will continue to add them in the future. Either way, the sauce is fabulous. The cilantro garnish is a must too. This dish is full of flavors and a welcome change from our holiday fare. I would guess the family would give it a 5 and I would go no lower than a 4.5 myself.
Theresa
Everything tastes better Alfresco!
Everything tastes better Alfresco!