Reviewed: Nov. 21, 2011

Really excellent and unusual-tasting recipe. Everyone in my family loved it, including my 4 year old son:) I followed the recipe exactly, except I did use legs/thighs (don't like white meat) and I added extra chili paste. Other than that, I followed it exactly. My compliments to the chef!

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Reviewer:

goomer

Cooking Level: Intermediate

Home Town: Chatsworth, California, USA

Reviewed: Aug. 25, 2011

I cheated and used breadcrumbs instead of a loaf of bread and dropped the aji paste in the blender...Came out great..Have made this recipe before and it comes out great every time...next time will use more aji for a little more fire

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Reviewer:

RacecarLunchTruck

Reviewed: Aug. 20, 2011

This is a great recipe! My husband is Peruvian and is very particular about his peruvian dishes. He loved it! Only used 10 slices of homestyle white bread instead of whole loaf. I also cook the bone in chicken breasts in store bought chicken stock and it was great!

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Reviewer:

yperez1672

Reviewed: Jan. 1, 2011

delicious!!!! loved it

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Reviewer:

Marisol

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Jun. 5, 2010

Yummmmmmmmmm!

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Reviewer:

missliss

Reviewed: May 30, 2010

This dish was just okay. Can't beat the way it's made in Peru.

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Reviewer:

dtoplov

Reviewed: Jan. 3, 2010

It was time consuming but the results were excellent. We followed the recipe except used boneless skinless chicken so added a little chicken stock mix to the water. My Peruvian boyfriend and his kids loved it.

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Reviewer:

Dawn

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

Reviewed: Oct. 31, 2009

This meal looked really good, but I was disappointed when I tried it. There really wasn't much flavor at all. I didn't use a whole loaf of bread, and used extra onions, but it still was pretty tasteless.

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Reviewer:

slewis0054

Reviewed: Oct. 1, 2009

I used only a third of a loaf of bread, and a full loaf would be WAY too much. I also substituted regular black olives for kalamata, which I think would be too strong in this. Having followed the recipe this time, next time I'd just use my own chicken stock, and add cooked chicken to it, followed by the other steps. It was a long, unnecessary step for me to boil the meat and veggies to make stock, when I always keep homemade stock on-hand, anyway. You could also use canned stock. It'd be a good recipe if you have leftover chicken to use up.

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Reviewer:

galincognito

Reviewed: May 2, 2009

really good, but do NOT use a whole loaf of bread. I only used half and I could still taste it. I also doubled the aji and omitted the olives. yummy over white rice!

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