Reviewed: Sep. 2, 2008

It's a keeper! Very good as is; but we're tinkerers and we: -added small chunks of 1 avacado -1 cup of cilantro -drained the onion mix of excess oil before adding the other items (the soup has a significant layer of oil!)

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Joey & Jenessa


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Reviewed: Aug. 4, 2008

I'm peruvian and grew up eating rice and potatoes in the same meal so this recipe appealed to me! This soup is great! I made it just as the recipe said to, except with brown rice instead of white. Would be great for a crowd, since it makes a lot. I'm going to remove the potatoes and freeze the rest (potatoes don't freeze well). I bet its great leftover.

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suzrutte


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Reviewed: May 4, 2008

really good. I added some of the seeds from the chili and gave it a far bigger kick then I imagined! wwwooooo! but it was sooo good! by boyfriend loved it...

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Brook

	Cooking Level: Beginning Living In: Laguna Niguel, California, USA
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Reviewed: Mar. 5, 2008

I just finished making this soup & i must say it is amazing. My taste buds were dancin'! It has a bit of a spice to it & im really not the spicy type but in this case it was perfect. My family havent taste it yet but i couldnt wait to put my 2cents in :D Recipes is a keeper in my book

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yd4eva


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Reviewed: Dec. 6, 2007

I use the quinoa soup instead of stock too.

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flor dania

	Cooking Level: Intermediate Home Town: San Borja, Lima, Peru Living In: Katy, Texas, USA
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Reviewed: Oct. 16, 2007

I made this last night and we really enjoyed it. I skipped the rice to save on a few carbs. My adult children even took home the left overs. I will definitely make this again. I cut the chicken and potatoes into smaller pieces and it saved a lot of time.

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Karen Gale


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Reviewed: Aug. 25, 2007

I've made this a couple of times now. I've never had Yukon potatoes before so decided to get the "proper" kind & try them. I still prefer red but they worked. I left the chicken and potatoes as bigger pieces for cooking as I was afraid if I strayed that the chicken might dry out while waiting for flavors to blend or whatever. And then once everything was cooked I cut things down a bit smaller. Couple of minor changes like leaving out the red pepper as they really don't do anything for me. All that olive oil was a bit much too. In the end, pretty good stuff with an interesting semi-tangy flavor. I didn't go wild crazy over it, but it's good, and reasonably easy to make.

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Erimess

	Cooking Level: Intermediate
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Reviewed: Jul. 25, 2007

The only changes I made were to cut the chicken into small bite-sized pieces, and I used two jalepeno peppers. Oh, and I coooked the rice separately. The soup turned out well but I thought there was something missing, not sure what though. Anyway, nice recipe, Jose. Thanks!

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Caroline C

	Cooking Level: Expert Living In: Denver, Colorado, USA
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Reviewed: Nov. 20, 2006

I'm not sure if I did something wrong, but my rice absorbed all the juices and this just became mush. :/

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Paula Wong


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Reviewed: Nov. 3, 2006

This is fabulous! I tried last week and will make many times over - perfect, tasty - wonderful and healthy!!

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oranges


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Reviewed: Oct. 23, 2006

This is a nice hearty soup, with both rice and potatoes...almost like a stew! I had my husband make it and he put in BOTH the serrano chili's i had bought along with their seeds.....yikes!!! very spicy. next time it'll be just one, with a few seeds...and i think the flavour will come through better. It's great on a colder day :)

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nanaimobar

	Cooking Level: Intermediate Home Town: Nanaimo, British Columbia, Canada Living In: Riverside, California, USA
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Reviewed: Oct. 19, 2006

A nice variation of basic chicken stew. Made this for my wife's bridge group and they loved it. Leftovers are great. I cut chicken and poratoes into smaller pieces---a 1/2 chicken breast makes for a big spoonful. I thickened broth with corn starch the second day and liked it even better.

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Philm


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Reviewed: Oct. 18, 2006

Very good soup. I want to try a couple of changes however. I will use a little less rice and use brown rice. I used one serano pepper and will use two next time and probably add a few seeds for a little pepper heat.

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Toje

	Cooking Level: Expert Home Town: Fillmore, Utah, USA Living In: Providence, Utah, USA
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Reviewed: Oct. 13, 2006

Cooked it up for Thanksgiving. Crowd liked it very much. Not fancy by any stretch but very tasty - people wanted left-overs.

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Ron

	Cooking Level: Intermediate Living In: Saint-Lazare, Quebec, Canada
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Reviewed: Oct. 6, 2006

Nice try, congratulations! easy to do and a very tasty recipe. Keep on sending more Latin American food recipes.

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ZITROMAR


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Reviewed: Jul. 18, 2006

Very simple to make although with a long preparation time. The soup, if cooked as directed will result in a very tasty soup. It's worth the effort, a real homemade recipe.

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Asign


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