Comments on: tequila lime chicken + green onion slaw

By: John

John — Mon, 20 Jul 2009 23:27:31 +0000

Love the “blob” as Olive (http://www.allaboutolive.com.au/) used to call them. I too am not a great fan of the chicken breast – in most forms. But, they are a necessary evil in some cases. So I’ve found that pounding them a little bit (to about a man’s-thumb thickness) makes them more tender and, somehow, more moist. I don’t know the science behind pounding, but it does make for a better result. BTW, this seems to work best for the really thick breasts.

By: eliina

eliina — Mon, 06 Jul 2009 01:43:08 +0000

Boyfriend and I had a lovely head of cabbage in our CSA share this week. I’ve always been a coleslaw hater (mostly from memories of cafeteria-style, flavorless, mayonnaise soaked versions), but I had a feeling that I would find a lighter more flavorful version on your site. I was right! This was great. We used greek yogurt in place of the mayo and it was fantastic. I’ll definitely be trying one of your other coleslaw recipes in coming weeks.

By: Greg

Greg — Sat, 06 Jun 2009 12:36:04 +0000

WOW, I made the slaw and what a hit it was. There certainly is some heat, as I saw several people wiping their brow while enjoying it. But I never saw anyone turn down a second helping. Thanks for the recipe.

By: Beth

Beth — Sun, 31 May 2009 21:54:33 +0000

Oh man, I am planning on making this slaw tonight and was reading through the comments real quick to see if anyone had any good pointers…and I am cracking up at Nan (#29) because she says, “Love your blob”. Am I really that immature that I have to leave this as a comment? I am. I am indeed.

Anyway, Deb, I love your blob, too. In the past week, I’ve made about 4 recipes from Smitten Kitchen and I always spread the good word with food-lovers that I meet along my way. Thank you!

By: pam

pam — Wed, 29 Apr 2009 22:46:52 +0000

oh goodness…this slaw has become a staple in my house. i use it with fish tacos or sometimes i use it with nothing. i just eat it all by itself. all day long.

i added lime to the recipe just for a little twist and also found that the lime reinvigorates the flavors the day after. also…i doubled the serranos to 4 and wow oh wow! my mouth begs for mercy but i refuse to give in. great stuff!

By: Stacey

Stacey — Wed, 22 Apr 2009 11:45:38 +0000

I am totally with you on the chicken breasts- I thought I was the only one! I actually use chicken thighs for practically any recipe that calls for chicken of any kind, and always get great results (knock on wood). They’re so much more flavourful and don’t dry out. Bonus: don’t know about in the US, but in the UK thighs are a lot cheaper than breasts.

By: Caroline

Caroline — Thu, 26 Feb 2009 00:28:09 +0000

Are there any substitutes for tequila? I don’t drink alcohol but the recipe sounds interesting!

By: Jay

Jay — Wed, 10 Dec 2008 16:19:02 +0000

Deb, thanks. I made them for the party and they were an absolute hit.

By: deb

deb — Tue, 02 Dec 2008 03:37:20 +0000

Hi Jay — Not exactly scientific, but I’d look in the store for the approximate weight of this much chicken… perhaps a pound and a half per breast, so like 4.5 pounds? … and then swap with that weight of the chicken parts you want to use. I am sure it will turn out great.

By: Jay

Jay — Tue, 02 Dec 2008 02:58:15 +0000

Hi,
I am thinking of making this for a holiday party but using the drumette and flat parts of the wing. Has anyone tried this? If so, how much chicken did you use for one batch.