Reviewed: Nov. 26, 2012

very good. might add more veggies next time. next time i will cook longer to soften the chicken, then add tbe rice later.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mcol0314

Reviewed: Jun. 28, 2012

I remember whenever my mother's family would make this, and it always seemed more "aguado" more watery, and not as stewed as this ended up turning out. Maybe I did something wrong, but I think next time I'll add more water and cooked the rice separate, so this doesn't turn mushy as this did when I reheated the leftovers.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

kcgreg

Cooking Level: Beginning

Home Town: Madera, California, USA

Living In: South Padre Island, Texas, USA

Reviewed: May 4, 2012

I enjoyed, of course I take the jest of the recipe and do my own thing. I added more spices, cut things smaller to cook more uniform. but truly enjoyed.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

paintedlady110

Reviewed: Apr. 13, 2012

I'm a HUGE soup fan and this get's the top star for me. It was so delicious and hearty. It says to just cut the chicken breasts in half but then I had these "huge" chicken breasts sitting in the pot when the soup was done. Next time I will cut these into bite size pieces - same goes for the potatoes. GREAT RECIPE.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Chris From Kent, WA

Cooking Level: Intermediate

Living In: Kent, Washington, USA

Reviewed: Mar. 31, 2012

this was absolutely delicious! i didnt have serrano chile so i put one jalapeno chile and one habanero. for most people a whole habanero would be too spicy in the soup but if you like spicy, which both my husband and i love, you will love this flavor (try half an habanero just to be safe :) i also used only 2 potatoes, 2 breast halves of chicken, half cup peas and half cup corn. which was plenty and i had to add 4 extra cups of broth as the uncooked rice and potato's starchiness reduced the amount of liquid. (i added organic vegetable broth bullion cubes mixed with water since i didn't have any more chicken broth. it added amazing flavor). also, i only had to cook it for about 30 minutes. i would have cooked it for 20 but had to let it cook longer because the rice was not fully cooked. next time i will try making this with half the amount of rice that has been slightly cooked before adding it in the pot. i served it with a wedge of lime squeezed right into the bowl and fresh chopped cilantro. my husband and i loved it!!! i will definitely be making this recipe again. thank you!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

katk

Reviewed: Oct. 28, 2011

This is a great recipe and I have gotten a lot of requests from the staff at school. The students did cut up the chicken and the potatoes for the class but that is the only changes we made.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

mama guhl

Reviewed: Jul. 25, 2011

Absolutely Fantastic! Thank you for the recipe. I used a home made chicken broth with garlic, onions and celery. I love chicken soup and this one is a keeper.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

kkimmel507@gmail.com

Cooking Level: Expert

Reviewed: Jul. 20, 2011

I shredded my chicken because I do not like a soup you have to cut up before eating. I used the whole serrano because I wanted the heat and I threw some shrimp in that needed used up (loved that addition). This would have been a 5 star (with or without the shrimp) except the cook time is off. I shaved 10 minutes off and my rice was still overcooked. Great soup and one I will make again.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Soup Loving Nicole

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: West Fork, Arkansas, USA

Reviewed: May 4, 2011

Hangover, colds, flu, getting it back together recipe!! it tasted like home! however I substituted the "minced serrano chile" mainly because as a Peruvian I had no idea what it was, with aji amarillo available frozen in big chains. This made it more traditional and extra delicious. Just make sure you handle the aji with disposable gloves or plastic bags in your hands while you get the veins and seeds of them, rinse and cut into medium slivers. Another note, don't chop the stems of the cilantro in your mix. They are bitter, however difficult try to use leaves only. Scissors helped.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Normita

Cooking Level: Intermediate

Home Town: North Miami Beach, Florida, USA

Reviewed: Jan. 26, 2011

Here is a delicious soup that is simple to prepare. I used a whole jalapeño because my grocery did not have serranos and I used quinoa rather than rice. I used low-sodium chicken broth and "no-salt-added" corn to reduce the amount of sodium. My inexperience with quinoa led to the "mush" other reviewers have mentioned, but the result was still very tatsty. I'll add it a bit later in the process next time. The chicken breast halves come apart with a spoon, but I will try pulling the chicken apart per other recommendations.

Was this review helpful? [ YES ]
3 users found this review helpful