I think this is missing some essential umami depth, but I couldn't quite find the right add to make me feel I got "it." (I tried a bit of tomato paste, which helped.) It's still delicious, though. I doubled the recipe, used about 1.5 quarts of chicken stock instead of water, I sauteed the onions first and then added about 6 good sized cloves of garlic to the saute and them added to the pot. I used uncooked chicken breasts that I pulled out to shred about about 2.5 hours (and then added back in for 2.5 more hours). I also served over Cilantro Lime Rice from this site, which was delish, along with monterey jack cheese, avocado slices, generous squeeze of lime per bowl, extra cilantro, and sour cream. I'd definitely make again but I'd try to figure out the missing ingredient for the depth I was looking for. Maybe chipoltes in adobo...
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I think this is missing some essential umami depth, but I couldn't quite find the right add to...