Reviewed: Apr. 3, 2007

No flavor at all.

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Reviewed: Mar. 31, 2007

We thought this was off the charts! I pretty much followed the recipe but took someone's suggestion to add cayenne pepper. We tried this as a wrap but it made a mess, so leftovers are on rice (and avocado on the side). LOVED it!

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MOMMALY

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Reviewed: Mar. 29, 2007

Recipe turned out very well. We enjoyed it :) Thank you for sharing!

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stronger01

Cooking Level: Beginning

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Reviewed: Mar. 28, 2007

Tried this with pork and it was great. Very flavorful, even withouth the hot sauce. Will try with fish next time.

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CookD

Cooking Level: Expert

Living In: Atlantic City, New Jersey, USA

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Reviewed: Mar. 26, 2007

I like to try a recipe exactly as it's written the first time out, and my daughter and I liked this recipe very much just as written. And one of the nice things about this dish is that there are a number of different variations one could try, and it would still be great. This is definitely going to be added to our regular menue. Thanks!

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betrl8

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Reviewed: Mar. 25, 2007

I gave this recipe four stars because it tastes good and is easy to make, as well as remaining inexpensive. I would, however, modify it quite a bit the next time I make it. For instance, I don't agree with using a hot pepper sauce when I could use a teaspoon of chipotle peppers in adobo sauce, or various other forms of heat and flavor that don't come in a bottle. I'm not saying not to use hot sauce and chili powder -- that is what makes it easy. I just would make the flavor a little more complex to suite my personal taste.

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GRraff

Cooking Level: Beginning

Home Town: Mount Clare, West Virginia, USA

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 25, 2007

This was a keeper for our family. It was just hot enough, but if you like it even hotter, you might try adding a small, minced red Serrano, Cayenne, Thai, or Habanero pepper, which will also add some more colour. I served this with a handful of round corn chips on the side. Don't cut the chicken pieces too small. Will definitely make this one again.

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Dave W.

Cooking Level: Intermediate

Living In: Fredericton, New Brunswick, Canada

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Reviewed: Mar. 24, 2007

I liked this recipe, but I didn't love it. I thought it was rather bland and had to add more hot sauce to it. It's very healthy, however, and I would probably make it again on a week night, but it's nothing special.

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sassy sandy

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Reviewed: Mar. 23, 2007

I really liked this! I did add some chopped fresh garlic, used red and yellow peppers instead of green because it's what I had, and left out the hot pepper sauce because I don't like the taste. I added a sprinkle of cayenne instead. I also had some cherry tomatoes to use up and I chopped them up coarsely in my food processor instead of large pieces like the recipe suggested because I don't like big chunks of cooked tomato. I will definitely be making this again.

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WendiMT

Cooking Level: Expert

Home Town: Billings, Montana, USA

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Reviewed: Mar. 22, 2007

fabulous!!! as per some other reviewers, we served with spanish rice and put a dallop of sour cream on top and this was delicious. we will absolutely be making this regularly.

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shauna

Living In: Charlotte, North Carolina, USA

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Reviewed: Mar. 22, 2007

Definitely a keeper for a busy weeknight or lazy weekend! Made a number of tweaks only because I like to have alot different flavors blending in my food: 28 ounce can fire roasted tomatoes instead of fresh chopped tomato; 3 garlic cloves minced; 3tbs chili powder instead of 1; first seasoned chicken with adobo powder; add 1 packet chicken bouillon in powder form; 1 teaspoon dried crushed oregano; 1 teaspoon ground cumin; and 1 chopped zucchini or squash.

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Ds R.

Cooking Level: Intermediate

Home Town: Sabana Grande, Sabana Grande, Puerto Rico

Living In: Bronx, New York, USA

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Reviewed: Mar. 12, 2007

This was a tasty recipe, with a few changes. I used the diced canned tomatoes with jalapenos and garlic. Served over saffron rice, with refried beans and sour cream on the side. The family has asked that this becomes a frequent meal.

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Renie

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Reviewed: Feb. 27, 2007

I made this dish tonight, and the chicken was WAY too bland. The dish in general is bland, even with the suggested chile powder and hot sauce. I added salt to my dish after serving, and that made it more edible. I do NOT plan on making this dish again. Any advice on what I might have done wrong would be appreciated.

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MEWOOD

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Reviewed: Feb. 25, 2007

I have made this recipe several times and used many tips from these reviews. I always use DelMonte "Diced Tomato with Spicy Jalapeno" and I think that both gives the dish moisture and a little kick. Because there are peppers in the canned tomato I use only one diced fresh jalapeno. I use a pack (three peices usually) chicken breast, two large green and a large red pepper, one can of the spicy diced, one to two jalapeno and really add the chili powder liberally. I have added a bit of cour cream on top when I serve and it gives a nice touch, but its also good without. Next time I will try using some garlic as suggested and maybe serve fajita style as some others have done. In general I think this is a great dish to try.

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GinaIosim

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Reviewed: Jan. 18, 2007

Yummy South Beach friendly recipe and is very filling. Instead of chicken I used shrimp. Since it was already cooked I let it marinate in a mixture of olive oil, chili powder and garlic salt; added it towards the end. I added fresh mushrooms, used a can of Rotel (didn't have a fresh tomato) and added cilantro. I served it with cheese guacamole on top. Both were unecessary, next time I would just use sour cream. This would be great served on tortillas.

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___

Cooking Level: Expert

Home Town: Lawton, Oklahoma, USA

Living In: Silver Spring, Maryland, USA

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Reviewed: Jan. 17, 2007

Simply delicious! Right amount of spicyness! I used 1 can of Diced tomatos with green chili instead, gave it an extra kick

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liljessyboop

Cooking Level: Intermediate

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Reviewed: Dec. 17, 2006

This was awesome. I added a more chili powder, probably triple or even the quadruple the amount called for. Thought I had tomatoes, didn't so I used 1/2 can (14oz size) diced tomato. This was so good. Served it in warmed up corn torillas like a fajita. Two nights later when eating the leftovers, I put some cubed avocado and cilantro on the table to garnish the fajitas. Later on wished I had some sour cream too. Oh well, next time as there will be a lot of next times with this recipe.

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GREGW9

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Reviewed: Dec. 11, 2006

This dish had a lot of flavor. It was close to authentic mexican food. I will make this again. I suggest you use two tomatoes instead of one. Great dish!

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Dee

Living In: Montrose, Colorado, USA

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Reviewed: Dec. 7, 2006

I thought this was perfect. I would not change a thing. The spice was even perfect to my family's taste. Am adding it to my menu rotation. Thanks.

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Nov. 15, 2006

Even after adding the rotel and garlic like others suggested, this recipe was still VERY bland to my taste. I added cumin, more garlic, more salt, tomato paste, and extra hot sauce before this was even worth eating. Served it on tortillas with cheddar cheese, sour cream, and cilantro and it was passable. I probably won't make this one again.

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Bonnie

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