Reviewed: Jul. 27, 2010

This was an interestingly flavored dish. Half of us enjoyed the flavors and half of us didn't. The chicken was very tender but I didn't get a large lime flavor from it. Also, I really didn't care for the mint flavor, if I make this again I will use cilantro.

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Reviewer:

VALENE

Reviewed: May 4, 2010

this was great. i had thinner chicken breasts so i baked only for 25 minutes instead of 45, and they came out incredibly tender. i threw some broccoli and orange peppers in with the broth and wine too. The orange/yellow peppers really gave it an authentic taste and look. definitely adding my arsenal of recipes.

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46 users found this review helpful

Reviewer:

Vincent

Home Town: Peekskill, New York, USA

Living In: Brooklyn, New York, USA

Reviewed: Jan. 25, 2010

Very good. Instead of regular paprika, used Smoked - Delish! Will make it again for sure. Also used fresh mint, and a table white wine.

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Reviewer:

SAWilde

Cooking Level: Expert

Home Town: Greenleaf, Wisconsin, USA

Reviewed: Oct. 12, 2009

It was good. I used whole wheat flour and no white wine or Mint all three because its what I had or didnt have.. It came out good. I expected it to be more limey it wasnt. I'll make it again and try to make it more Limey next time. Overall good :)

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Reviewer:

Angela Moretto

Cooking Level: Intermediate

Home Town: Plainsboro, New Jersey, USA

Living In: Miami, Florida, USA

Reviewed: Aug. 24, 2009

I made this with chicken thighs, but kept the skin on b/c I like to have crispy skin on top. I used 2/3c of flour b/c I wasn't sure if 1/3 would be enough. I put it in a large ziploc bag with the salt and paprika. I browned for a few minutes in olive oil, which next time I will not use. I placed them in the baking dish with the rest of the ingredients. This was my first time zesting anything, and I found it a little frustrating, but the little bit of zest I got was enough. I did not use the mint. I poured more broth over the chicken as it was cooking. Overall, it was tasty and my picky boyfriend enjoyed it and took it to work for lunch the next day, and his spanish coworker enjoyed it. I did have trouble with the aroma in the house afterwards, which smelled like a lime beer brewery!

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Reviewer:

hotwhllvr

Reviewed: Apr. 28, 2009

Good way to finish up a family pack of thighs after Cuban Chicken & Yellow Rice dish! Very tasty!

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4 users found this review helpful

Reviewer:

YLEEK

Cooking Level: Intermediate

Living In: Victoria, Texas, USA

Reviewed: Apr. 4, 2009

Delicious! I followed the recipe exactly and this chicken is to die for. It's so tender and juicy that it just falls apart. We loved the brown sugar & zest topping so much that I think I'll put extra on next time.

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5 users found this review helpful

Reviewer:

emcamm

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

Reviewed: Mar. 16, 2009

This has been one of my favorite recipes for 12 years! I do usually use boneless chicken breasts, and during the winter use 2 tsp. dried mint when fresh is not readily available.

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6 users found this review helpful

Reviewer:

Julia DesC

Cooking Level: Intermediate

Home Town: Eureka, Illinois, USA

Living In: Little Rock, Arkansas, USA

Reviewed: Feb. 23, 2009

This was ok.

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Reviewer:

Dragngirle

Cooking Level: Intermediate

Reviewed: Aug. 1, 2008

Oh, this was wonderful -- moist, flavorful, and the aroma just heavenly! I cut back a little on the paprika and added about a 1/4th tsp of chili powder for that extra kick as well as to counterbalance the sweetness. Served it with a zucchini/summer squash/tomato saute -- my husband is still raving about it!

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7 users found this review helpful