"I have eaten here numerous times since I968 when I moved to Burbank. I no longer live in Burbank, but I always stop by to eat at Chili John's whenever I am traveling thru. Their chili has become my ADDICTION. The other local competitors have there job cut out for them if they want to compete at this level."

"This is a great tasting recipe and easy to prepare. In the past I've always used milk with a little tobasco sauce to brine the chicken. This is the first time I've used a salt brine and it came out great. The gravy has a good flavor also. "

"I want to make this recipe, but I find the ingredient measurements confusing. Exactly how many eggs are in a gallon? I tuned into this episode of the show late, so did not see the French Toast batter being prepared. Can anyone help?"

"@ effey

It's called a "bottom round roast" in most areas outside of California."

"I'm a newly retired senior citizen and love to try out recipes I find on the Food Network. I'm giving this recipe 5 stars for flavor, but I was disappointed. Never having had Peruvian food before, I didn't know what to expect. There was a show on T.V. at a world famous Peruvian Fried Chicken restaurant in Washington D.C. where the customers lined up every morning about 3 hours before it opened and they sold thousands of take-out meals every day. This was not that recipe.
Except for having to cut back on the amount of salt used (for health problems) I followed the recipe exactly. The sauce came out thick and gritty so I had to deviate again and add additional 1/2 and 1/2.
I'm not complaining; the chicken was good, but I would not serve it again unless I find out why the sauce is so thick."