These are good! They are just like I like them: crunchy on the outside and fluffy on the inside. I made holes without refrigerating the dough first becuase I was in a hurry. The dough was tacky but I was able to scoop out about a tablespoon and roll it in my hands to make a ball. I dropped it in the oil and fried for about 2-4 minutes. I didn't have vanilla extract or nutmed and they were still flavorful. I can't wair to try it with those ingredients!

Reviewed On: Jun. 14, 2011

This was very good. I had to change a little becuase I needed it to cook for more than 2 1/2 hours. I turned it down to low and cooked it for about 5 hours. The white meat was REALLY dry, but that was my fault, I cooked it twice as long as the recipe called for. I also added 1 tsp garlic powder to the sauce, used regular salt becuase I didn't have season salt and added a little pepper. I added a cut up oinion to the pot too. I will make this again and I will reduce the butter a little because it was a little greasy, and I will use chicken thigh and leg quarters instead of a whole cut up chicken.

Reviewed On: May 24, 2011

Good recipe. Easy, and I like easy in a pinch. However I get far more chicken flavor than Mexican flavors. I had to spice mine up with more cumin and some chili powder. I'll probably use this as a base and experiment more with spices.

Reviewed On: Jan. 26, 2011