Each week, a group of friends and I get together to watch Top Chef and we select a theme for the evening. Last night was "Cuban", so I used this recipe since it got great reviews. I don't know anything about Cuban food, but I personally didn't care for this recipe at all. You absolutely MUST take off the skin before cooking or you going to gag on the amount of grease in the sauce. I added diced tomatoes and the goya seasoning as other reviewers had suggested, but I still found the dish unappealing and hardly inspired. It was basically chicken sitting on a plate with tomato juice. Others said it was tasty, but I assume they were being kind. Don't think I would make it past an elimination challenge with this dish were I actually on the show! ;-)

Reviewed On: Dec. 11, 2008

I thought this was an incredible recipe! The only changes I made were not adding in the orange zest (glad I didn't because there was PLENTY of glorious orange flavor already), and I didn't have green onions on hand. Will try adding onion and green pepper on the next round. I also did not pan fry the chicken because I knew the coating would never stay put - I used my handy little deep fryer and it came out beautifully. I poured the sauce over the top and tossed and served over rice. Everyone was RAVING about it. Fantastic recipe!

Reviewed On: Nov. 20, 2008

Such an easy recipe! I also added some onion, celery and peas to the sauce and let the dough (small pieces, non-buttered) cook for an extra 10 min or so. The best thing you can add is about a tablespoon of tarragon. Gives it a wonderful flavor - add it when you put in the dumplings!

Reviewed On: Dec. 29, 2005