Reviewed: Apr. 24, 2013

I've made this recipe twice so far and everyone has LOVED it! I made a couple of changes according to what I had on hand. I used "Traci's Adobo Seasoning" recipe found on this site and also substituted hatch chili powder instead of ancho. I used a little over a pound of boneless chicken instead of bone in. Tried it once with breast meat and once with thigh. We preferred the thigh meat only by a little. I did simmer the chicken in the sauce for a while and spooned out a couple of tablespoons of the sauce to add to some refried beans along with a couple of shakes of adobo seasoning. Family gobbled up the cheap canned refried beans as well!

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

Reviewer:

xbassman

Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

Reviewed: Apr. 12, 2013

Absoluuuutly amazing!! The husband loved them as well! I did use boneless skinless chicken though because thats what I had on hand. it was perfect!!!

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

Reviewer:

Samantha

Reviewed: Jan. 24, 2013

I think the flavors are fantastic. I have made this several times and with the leftovers I make chicken quesadilla's on the grill. Always a hit at my house. I only stray from the recipe in that I don't use Goya brand ingredients and use my own home made adobo spice from a recipe I found on the web.

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

Reviewer:

randy niedermeier

Reviewed: Jan. 3, 2013

This wasn't really that great. I think one of the issues is that you really want your chicken slow-cooked for your tacos and this recipe just doesn't do it. Another problem is that it's very tomato-y, in a way that I wasn't expecting--it's almost Italian in its flavor. Weird. While cooking, I was hoping there would be a transformation in the taste as I simmered the sauce, but I was pretty disappointed in the result. I tried simmering for a longer time, hoping for more caramelization and sampling the whole time, but it never got there. The final tacos were saved by the other ingredients and salsa I whipped up, but I wouldn't repeat this recipe. I'll definitely try again on chicken tacos, but I don't think this recipe is worth tweaking to make it work out right.

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

Reviewer:

Ryan G.

Home Town: Houston, Texas, USA

Reviewed: Nov. 26, 2012

Such a great recipe. I just throw everything in the crock pot with 5 boneless skinless chicken thighs (frozen) and cook on low for 6 hours. This is our go to shredded chicken taco recipe.

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

Reviewer:

MONDEEP

Reviewed: Nov. 3, 2012

I added a bit of lemon juice, about 1/4 cup chicken stock, jalapeño pepper, cheddar and mozzarella cheese and it was delicious!

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

Reviewer:

Zoe Barretto

Reviewed: Oct. 20, 2012

Really enjoyed this recipe--exceptionally delicious chicken for tacos. Thank you!!!

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

Reviewer:

MMMICHELLE

Reviewed: Sep. 24, 2012

This was good, my son really liked it.

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

Reviewer:

Tasha1022

Reviewed: Sep. 22, 2012

This had a really authentic taste. I just moved from Texas where you could get Mexican street tacos on every corner to Memphis, TN where all the Mexican food is so americanized. So I have really been missing those flavors. I did manage to find some blue corn tortillas at a specialty store & they were amazing with this mix. Like most people, I did not have the goya products nor the adobo but there is a really simple recipe on this site for the adobo mix that is amazing. I believe its called Traci's adobo seasoning. Since its just me & my hubby we had a lot of chicken mixture left over. We warmed it up the next day & made the most awesome nachos ever with it.

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