Reviewed: May 17, 2012

Dee-licious! Like another reader said, I was worried about caramelized sugar, but wow did it so much depth to the flavor. I removed the chicken when half done and sauteed chopped white onion in the pan juices per another reader's suggestion. When the onion was soft, I deglazed with chicken broth, added more Sazon and spices. Added the chicken back in. When the sauce reduced, I coated the chicken pieces and added the bok choy. Served it all on a bed of rice. So tasty and so easy. Thanks for my new chicken and rice dish!

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Reviewer:

CHULA_MIA

Cooking Level: Intermediate

Home Town: Delaware City, Delaware, USA

Reviewed: Apr. 1, 2012

Wow this was delicious! Instead of bok choy I used rice & reduced the cayenne pepper (I don't like my food too spicy). I had no problems caramelizing the sugar & that added a nice flavor to the chicken. Definitely will make again!!

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Reviewer:

paswolf

Reviewed: Jan. 26, 2012

Loved this. Rubbed the seasoning under the skin and over the skin. Did not use bok choy simply bc I did not have it. Served it with rice and it was delish!

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Reviewer:

LMKGA

Reviewed: Aug. 4, 2011

The only change I made is that I used boneless chicken because that is what I had in the freezer. I loved this recipe and I especially loved the bright orange the sazon season made it. The bok choy blended in perfectly in this sauce. This was so easy to make and the end result was very impressive.

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Reviewer:

Soup Loving Nicole

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: West Fork, Arkansas, USA

Reviewed: Jul. 20, 2011

This was fantastic! A couple of things you should know: 1. It's HOT!!! I cut the cayenne significantly, and it still was very hot. I love hot food, but my wife and kids were crying with every bite. 2. My sazon is in a big jar. I have no idea how to measure .18 ounce of something. I went with about a tablespoon and that was good. 3. The recipe doesn't say how long the sugar step takes. I'd say it was between 10 and 15 minutes of stirring. 4. I didn't have bok choy. I used cut up summer squash and zucchini. It was great! 5. Saffron rice made a nice accompaniment.

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Reviewer:

Ben E.

Reviewed: Jul. 17, 2011

My daughter and I loved it, it has perfect balance of sweetness and spicyness. I made with Bok Choy, I am assuming that's why it was little on the dry side. Recipe fails to mention stir after carmalizing sugar, I believe that's why some folks have burned chicken.

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Reviewer:

Shakery

Cooking Level: Intermediate

Home Town: Round Lake, Illinois, USA

Reviewed: Jul. 9, 2011

Love it. I use chicken wings and more bok choy.

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Reviewer:

KILMMILK2

Reviewed: May 25, 2011

Very easy recipe. Turned out as pictured. Husband loved it. Served with a side of room temperature tomatoe and green pepper couscous.

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Reviewer:

bobbilee

Cooking Level: Intermediate

Home Town: Atlantic City, New Jersey, USA

Living In: Upper Marlboro, Maryland, USA

Reviewed: Feb. 28, 2011

The seasong was spectacular. However, I was using chicken tenderloin, so cooking time would've varied. I was in a hurry and didn't think about that at the time and it upset everyone's asthma in the house when it began to burn. Eh, I learned my lesson. Not the recipes fault, so I rate this a five despite my mistake. I saved it and it still turned out great, my dad loved it. I will make again, thank you!

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