Reviewed: May 10, 2013

I think cilantro lovers will love this - it's almost like a chile verde with chicken. The hubby loved this but I thought it was good. Not sure what would have changed my mind and made it a *****'er - just not my flavors I think. The chicken came out super tender (almost a little too tender) and the potatoes were perfect, surprisingly not overcooked. Served this over brown rice. This came out with so much sauce which got thrown away sadly - just too much to use. A lot of work for a slow cooker recipe, I was hoping for something with shorter prep.

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Reviewer:

STARDUST_331

Cooking Level: Expert

Home Town: Scarsdale, New York, USA

Living In: Alexandria, Virginia, USA

Reviewed: Mar. 25, 2013

I was born and raised in PR. It tasted just like my grandma's fricase de pollo. I followed the advice from a reviewer and used beer (12 oz lager). My nana uses beer. I would recommend using a little less adobo. I make my own sofrito (peppers, onion, garlic, basil, cilantro)and freeze it so that it's ready when I need it. I cooked it on the stove. I pan friend the chicken with the ingredients except the beer. It took about 30 min to cook.

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Reviewer:

pmrstl

Reviewed: Mar. 23, 2013

So much flavor, and it's very easy to make. Not a lot of talking happening during this dinner; just a lot of "mmmmmm".

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Reviewer:

WENDI67

Cooking Level: Intermediate

Home Town: Shelton, Washington, USA

Living In: Yelm, Washington, USA

Reviewed: Feb. 6, 2013

Very soupy and not appealing. Hubby liked it, but the kids and I thought it was bland as is. IF i make this again, there will be LOTS of adjustments.

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Reviewer:

jdecorse25

Reviewed: Jan. 13, 2013

Needed something different...so I jumped on line found this recipe aDELICIOUS! 9/13/2013 meal, i baked mine in the oven ON 350 becuse i needed it ready in 2 hrs time. worked out well and tasted so good. Also used Red Wine Vinegar instead of dry red wine..which turned out fine. WILL MAKE MANY MORE TIMES.

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Reviewer:

trenikah

Reviewed: Dec. 29, 2012

I love this! I'm Puerto Rican & this is authentic. The garlic, peppers, onion, etc that you puree together is called "sofrito" so I always have this blended on hand. (I make batches ahead of time and freeze them into small batches). The only change I make is I usually add some veggies, even if it's small corn on the cobs or just mixed stew veggies. I serve this with white rice and tostones (which are fried plantains). Delicious!! I make this all of the time.

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Reviewer:

Layna128

Cooking Level: Intermediate

Reviewed: Nov. 4, 2012

Everyone hated this! I didn't even want to bother to doctor it up.

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Reviewer:

For Here or To Go?

Cooking Level: Intermediate

Reviewed: Oct. 31, 2012

You could also use chicken tights and if you are in a hurry or do not like bones, like me :), I use boneless tights instead. It will still be delicious.

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Reviewer:

Helenzuki

Reviewed: Oct. 22, 2012

We really liked this recipe! Great flavors, we love cilantro, and it's so much better the next day! The chicken was tender and we served it over rice.

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Reviewer:

Jayme

Reviewed: Oct. 21, 2012

Love this dish..I do not understand how anyone can find bland, girl I have been cooking with adobo, sazon, cilantro and culantro and nothing I cook with that is bland.. You can prepare this and freeze for the weekend and still taste awesome.. NOT BLAND AT ALL!!!

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