I used 9 skinless chicken thighs, one pack of onion mix and one teaspoon of goya adobo without pepper and two cans of apricot nectar. Instead of baking, I pressure cooked this combo for 8 minutes and cooled at once. It came out way more juicier than when I've baked it. I think next time I will add about a half teaspoon more of adobo to add just a little more salt flavor. So if you are in a pinch for time and don't have an hour of baking time...pressure cook this baby!

Reviewed On: Aug. 26, 2009

I actually make this recipe but use a can of beer instead of beef broth and it comes out perfect.

Reviewed On: Oct. 1, 2008

My husband and I loved this on fresh french bread from our bread machine. We added brown sugar and used granny smith apples. My kids just loved eating the bread plain with sliced plain apples on top!

Reviewed On: Sep. 16, 2008