This is a good base recipe as is or modified based on preferences or available ingredients. I used 2 cups of cooked chicken (left overs from a roasted chicken). I used 2 (14 oz) cans of diced tomatoes (one with chiles) as someone else had mentioned and then only added a dash of cayenne. I added 2x the chicken broth. I added 1.5 cups of rice when I added the shrimp (uncooked instead of cooked) and turned heat to high.

Reviewed On: Nov. 14, 2009

Chicken was moist and good. Extremely easy for the prep time. I added a little chopped onion and some minced garlic.

Reviewed On: Nov. 14, 2009

A new fall/winter favorite. Wonderful flavor and textures. Served over couscous. Will definitely make again. Next time I may add a little more liquid and mix the couscous in toward the end so it absorbs the flavors.

Reviewed On: Nov. 14, 2009