Reviewed: Oct. 28, 2009

A tangy twist on the standard chicken. Very simple ingredients means I'm not feeding my family a bunch of junk. I sauteed the onions and peppers in olive oil before putting them over the chicken & then served it over brown rice. My husband said I could definitely make that again!

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shananmom

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Reviewed: Jun. 17, 2009

The chicken came out very tasty and tender, I added some chicken spices to marinate it in for about 3 hours. However, there was too much juice. Should have added some flour or sugar to thicken it up. Serving over rice would also be a good idea.

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Jennifer B

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Reviewed: Jul. 10, 2008

Cut recipe in half. 2 skinless, boneless chicken breast. Used half green bell pepper & half yellow bell pepper. Had diced black olives in the house. Added 1tbl of cornstarch & 1tbl sugar to thicken the sauce up. Served over white rice. The whole family loved it even the kids!

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Reviewer:

K. Schuman

Cooking Level: Intermediate

Home Town: Elmira, New York, USA

Living In: Arlington, Texas, USA

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Reviewed: Oct. 13, 2006

I probably changed the heart of the recipe by doing this, but I omitted the olives because I didn't have any on hand! Still, I'd never cooked chicken in orange juice with peppers before and it was very good! Made for a sweet, soft chic. Will make the right way next time!

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mommymeggy

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2006

I didn't use a whole chicken, but rather a couple of boneless, skinless breasts so my measurements were a little different and I am not big on exact measurements anyway, but the basic flavor I am sure was the same. Oh, and I had no red pepper so omitted those. I used freshly juiced OJ from my Juiceman and I thought the flavor was very nice. Different, but nice. I think maybe some white rice would have sopped up the sauce very well, but I didn't have any. Never having had Colombian food, I can't comment on that, but overall this was pretty good and easy to make.

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