Reviewer:

GAURIT

Reviewed: Nov. 17, 2002

Excellent. Used extra sauce with water to cook rice and was delicious.

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27 users found this review helpful

Reviewer:

Maryjane

Reviewed: Jan. 15, 2003

I would have never guessed that cinammon could be good with chicken but this is fantastic!

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16 users found this review helpful

Reviewer:

PELOZA

Reviewed: Jan. 16, 2003

This was awesome, super easy. I was looking for something quick but different then the same old stuff. And decided to try this, my family loved it. They told me I will definately be making this more often.

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18 users found this review helpful

Reviewer:

LALAADAMS

Reviewed: Jan. 23, 2003

Good. Skinned chicken, used 1 1/2 tsp Cyan pepper inplace of chili powder (hot) and a whole Jalapeno pepper. Placed in baking dish, cooked in sauce, basting every 5 min.

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34 users found this review helpful

Reviewer:

RIKKLEA

Reviewed: Apr. 6, 2003

Very spicy, very yummy! Husband and I both loved this recipe.

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13 users found this review helpful

Reviewer:

TSchritter

Cooking Level: Intermediate

Home Town: Kingman, Arizona, USA

Living In: Walnut Cove, North Carolina, USA

Reviewed: May 14, 2003

A keeper in my book...very tasty and different. I used pepper flakes instead of jalapeno only because I didn't have it and it still was very good.

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2 users found this review helpful

Reviewer:

JOEY53

Reviewed: May 15, 2003

This recipe was very tasty, it was rich and flavorful. To make it lower in fat, we used boneless, skinnless chicken breast and cooked the chicken in the broth when it had boiled down a bit. We put the rub on the chicken in a zippered bag to make it even easier to make. I can imagine this would be great chicken to use in Mexican dishes.

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3 users found this review helpful

Reviewer:

CALLYMCKEE

Reviewed: May 15, 2003

Excellent compliment of flavors. My sauce didn't thicken very well so I used a touch of corn starch (about 1 tsp in about 2 tbl water). Will use this recipe again!!

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9 users found this review helpful

Reviewer:

Peggy O

Reviewed: May 20, 2003

I was skeptical with so much cinammon, but stuck to the recipe anyway. It was fantastic! Everyone loved it,even my little ones (I only used 1/2 a jalapeno pepper, deseeded). It was a bit dry because I used skinless chicken breasts, so I would suggest cooking in an oven bag to keep chicken moist. I also lowered the temperature to 350 to try and retain some moisture. Other than that, I wouldn't change a thing. Thanks for such a unique recipe.

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4 users found this review helpful