Monday, January 24, 2011

Since I still had chicken tenderloins left over (and they were the only thing that defrosts quickly), I decided to modify the "Sweet-and-sour Chicken Thighs with Carrots" and serve them for dinner.

It turned out ok, not as good as I was expecting it, but I do have to mention I halved the recipe and subbed Chili Powder for Paprika (since I had none).
Anyways, the chicken was pretty good, and the carrots taste yummy. I also decided to make celery soup as a starter.

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