SO yummy! Only changes I made were: Cooked the chicken first in a can of ckn broth and 1/2 packet of taco seasoning. Added smoked paprika only used about 3/4 of the can of green chilis 1 8oz can of tomato paste (only cuz the chilis made it spicy and kev's not to crazy bout spicy stuffs!) used Kosher salt instead of regular salt and used cilantro flakes instead of fresh (but only cuz I forgot it at the store) Served with cheese and a dallop of sour cream and OMG had like 4 bowls of it today!!!!

Reviewed On: Feb. 25, 2010

SOOOO YUMMY!!!!!!!!!! I don't brown for as long as they said too. ? I also heard from another reviewer that the juices didn't absorb as well...but then I break all the meat apart and make it like pulled pork. I like a lot of sauce so I double or triple what's above because I like the sauce to be all around the meat while it's cooking. Or at least half way up the tenderloins. I do constantly spoon the liquid over, but you don't have too - esp if you make more liquid. I really go heavy on the teriyaki sauce! Basically, I used a large mixing bowl and filled it about half way full of stuff! Cooking time - I was in a hurry the other day, so I cooked on high for three hours, maybe longer - just long enough to where when I took my fork I could tell the meat would shred easily. Then I removed about half of the liquid, and then shredded the meat. I did end up putting some of it back it, cuz like I said, I like sauce and I used enough to coat the meat + a little more. Then I cooked it on low for about an hour - but not too much longer as the meat is SOOO tender by this point. I have cooked it on low for the full 8 hours too, but still waiting to shred the meat until the last hour or so. Ingredient alterations - the first time I used this, I used honey teriyaki, but just got regular stuff this time, and added 1/4 cup of honey. Also, I don't use fresh red chile pepper but will add touch of red pepper and some creole seasoning. The BEST is Tony Chacherie's original Creole Seasoning

Reviewed On: Apr. 28, 2009