For me, this one is a keeper! I don't add the pepper till serving time ... because I like LOTS of pepper on this. And I forgot to add the rice when cooking, so I'll serve over steamed rice.

Reviewed On: Jun. 26, 2006

This review, from a 12-yr-old critic, sums up the family feeling: "I loved it. It was spicy, it was cheesy, it was awsome. It is now my favorite type of soup. I really love it." The only changes I made were to cut the masa harina to 1/2 cup and to leave out the salt.

Reviewed On: Apr. 9, 2006

I now make chicken this way regularly! Some tips: popping the chick under the broiler for the last 15-20 minutes will make the skin wonderfully crispy. Also, I often make this with NO seasonings! And it's still terrific. Also, you can use this same technique for leg quarters or thighs. (But not breast pieces; those turn out too dry.) BTW, even my FIL, who isn't lavish with praise, complemented me on this chicken!

Reviewed On: Apr. 5, 2006