Comments on: tequila lime chicken + green onion slaw http://smittenkitchen.com/2007/04/chicken-jealousy/ Fri, 12 Mar 2010 23:45:30 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Nina http://smittenkitchen.com/2007/04/chicken-jealousy/#comment-348037 Nina Tue, 09 Feb 2010 05:28:41 +0000 http://smittenkitchen.com/2007/04/chicken-jealousy#comment-348037 Oh no! This is my favorite chicken recipe ever! I make it with boneless/skinless chicken breast because I can't be bothered with the bone but I pound the chicken flat like a schnitzel and pan fry it. I actually hate chicken but was ordered by my doctor to up my protein intake and this is the only way I'll eat it. Its even better cold out of the fridge. And i use the cheapest tequila because you can taste it better. Oh no! This is my favorite chicken recipe ever! I make it with boneless/skinless chicken breast because I can’t be bothered with the bone but I pound the chicken flat like a schnitzel and pan fry it.
I actually hate chicken but was ordered by my doctor to up my protein intake and this is the only way I’ll eat it. Its even better cold out of the fridge.
And i use the cheapest tequila because you can taste it better.

]]> By: Sara http://smittenkitchen.com/2007/04/chicken-jealousy/#comment-347615 Sara Sun, 07 Feb 2010 08:25:22 +0000 http://smittenkitchen.com/2007/04/chicken-jealousy#comment-347615 We tried the green onion slaw at our last party, made with a few minor changes (i.e. no cilantro) and thought it was delicious! Included here in a party food spread: http://theweekendgourmande.wordpress.com/2010/02/06/simple-party-food/ We tried the green onion slaw at our last party, made with a few minor changes (i.e. no cilantro) and thought it was delicious! Included here in a party food spread: http://theweekendgourmande.wordpress.com/2010/02/06/simple-party-food/

]]> By: angela http://smittenkitchen.com/2007/04/chicken-jealousy/#comment-341858 angela Sun, 10 Jan 2010 22:48:06 +0000 http://smittenkitchen.com/2007/04/chicken-jealousy#comment-341858 Oh yum! This looks super tasty! Oh yum! This looks super tasty!

]]> By: bemytomato http://smittenkitchen.com/2007/04/chicken-jealousy/#comment-341276 bemytomato Fri, 08 Jan 2010 05:45:27 +0000 http://smittenkitchen.com/2007/04/chicken-jealousy#comment-341276 Ok, I loved the chicken! However, I was a complete space case while shopping, and when my husband decided to be sweet and do the marinade I realized I had forgotten the oranges and was a lime short. We worked it out with some lemon, some Grand Marnier and a touch of simple. One other thing, do you recommend a mandoline for the slaw-cuttin'? Mine seemed a bit thick. Tasty, tho! You were spot-on about my reaction to the pepper to aioli ratio- which at once cracked me up and reassured me about making it, and glad I did. Delicious. Thanks for the recipe! Ok, I loved the chicken! However, I was a complete space case while shopping, and when my husband decided to be sweet and do the marinade I realized I had forgotten the oranges and was a lime short. We worked it out with some lemon, some Grand Marnier and a touch of simple.

One other thing, do you recommend a mandoline for the slaw-cuttin’? Mine seemed a bit thick. Tasty, tho! You were spot-on about my reaction to the pepper to aioli ratio- which at once cracked me up and reassured me about making it, and glad I did. Delicious. Thanks for the recipe!

]]> By: John http://smittenkitchen.com/2007/04/chicken-jealousy/#comment-307304 John Mon, 20 Jul 2009 23:27:31 +0000 http://smittenkitchen.com/2007/04/chicken-jealousy#comment-307304 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. 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 http://smittenkitchen.com/2007/04/chicken-jealousy/#comment-301343 eliina Mon, 06 Jul 2009 01:43:08 +0000 http://smittenkitchen.com/2007/04/chicken-jealousy#comment-301343 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. 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 http://smittenkitchen.com/2007/04/chicken-jealousy/#comment-292431 Greg Sat, 06 Jun 2009 12:36:04 +0000 http://smittenkitchen.com/2007/04/chicken-jealousy#comment-292431 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. 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 http://smittenkitchen.com/2007/04/chicken-jealousy/#comment-289951 Beth Sun, 31 May 2009 21:54:33 +0000 http://smittenkitchen.com/2007/04/chicken-jealousy#comment-289951 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! 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 http://smittenkitchen.com/2007/04/chicken-jealousy/#comment-277299 pam Wed, 29 Apr 2009 22:46:52 +0000 http://smittenkitchen.com/2007/04/chicken-jealousy#comment-277299 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! 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 http://smittenkitchen.com/2007/04/chicken-jealousy/#comment-272916 Stacey Wed, 22 Apr 2009 11:45:38 +0000 http://smittenkitchen.com/2007/04/chicken-jealousy#comment-272916 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. 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.

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