4 stars cause of the salt...don't need it...good base recipe though! I add jalepenos while I am browning the chicken. I also had a lime laying around, squeezed in the juice as suggested by another reviewer and it was very good. We all love Adobo, works great with pork as well!

Reviewed On: Feb. 6, 2008

As the other recipes state I add the garlic and onions after I have started to brown the chicken, but I also add a few jalepeno peppers to give it a nice kick. Still an excellent and very easy recipe that EVERYONE loves. you can also try taken the chicken out when done and making a gravy to go over the rice and chicken..YUM

Reviewed On: Feb. 6, 2008

This is the way I have made Guac since spending some time in Corpus Christi. Loose all the salt, just a pinch or two will do, add more cilantro and it is a hit. I know the salt thing is person taste, butt...still a great recipe

Reviewed On: Nov. 13, 2007