Mine needed to cook much longer than an hour, and they turned out very soupy, not carmelized. I put them in a baking dish and cooked them an additional 20 mins in the oven to cook down the sauce a bit (this after cooking on the stovetop for 1 1/2 hours). The flavor was nice, and they didn't fall apart, but it took too long to cook.

Reviewed On: Oct. 18, 2009

my whole family loved this recipe. I marinated the chicken overnite, and cooked it for 55 minutes, and it turned out very tasty and moist. I will make this again and again. This recipe is a keeper!

Reviewed On: Sep. 25, 2009

I added adobo seasoning and some chopped garlic, and we still thought it was a little bland. I will try again, but use chicken broth to cook the rice and add some more seasonings, maybe the cumin another reviewer mentioned. Good base recipe, but needs tweaking.

Reviewed On: Jul. 24, 2009