Great side dish for the holidays! I would like to agree with a prior review that the recipe could use less butter. I may also add garlic cloves next time instead of garlic powder to get more flavor. This is why I gave it a 4 instead of a 5. Otherwise, this dish was delicious and I will definitely be making it over the holidays with these changes. Oh and by the way, my husband, who hates brussels sprouts, said these were "pretty good!"

Reviewed On: Nov. 16, 2008

Excellent dish! I'd describe this dish as extremely flavorful, moist, saucy and actually quite healthy. I served it alongside a salad. Its very filling and tasty even without a carb alongside it. I made only slight changes: 1) To make it healthier, I substituted the chicken legs for skinless, boneless, chicken tenders (I used 3 packets, so I also doubled the potatos). 2) The chicken rub calls for sazon seasoning which I did not have. So, I looked it up online and made my own version of it: 1/2 tsp dried oregano, 1/2 tsp coriander powder, 1 tbl paprika, 1/4 tsp salt, about 1 tbl tabasco sauce, about 2 tbl white wine or rice vinegar. These ingredients are some of the ingredients included in the actual sazon. Other ingredients were already in the Adobo seasoning, so I didn't bother duplicating those. 3) I thought the original recipe needed to be a bit saucier, so I added 2 cups chicken broth. This dish gave me a whole new perspective on puerto rican food and could actually turn into a staple in our household! By the way, I wanted to mention that I think you could easily make-ahead the sauce in the blender to save time.

Reviewed On: Nov. 16, 2008

These were the first to go at my get-together. You will love these even if you dont normally like spicy food b/c by scraping off the jalapeno seeds, it removes alot of the heat while leaving great flavor. I also used this recipe for stuffed zucchini.

Reviewed On: May 23, 2008