Notes about Recipes in this book

• Chicken-orzo soup

  • mharriman on February 16, 2018

    I’m not sure I’d make this again. I had a lot of leftover roast chicken and it worked well in this recipe but the soup was very bland. This would be Good to make for someone with a bad cold or to have someone make for you when under the weather. It has a Very chicken noodle soup vibe without the canned soup additives.

• Grilled chicken with mustard-tarragon sauce

  • Dannausc on October 28, 2017

    Quick, easy, and good. It was better than I thought it would be.

• Fideos with chorizo and mussels

  • bktravels on August 25, 2023

    We thought this was delicious! We did modify the recipe a bit. It calls for cooking the pasta in oil until it's "golden and fragrant" and then cooked further in 3 cups of chicken broth. Instead we just cooked the pasta noodles normally in water according to the package directions and made the sauce as directed in the recipe. It worked out great. We will follow the recipe suggestion of breaking the pasta into smaller pieces before cooking next time to make the dish easier to eat.

• Adobo chicken

  • JimCampbell on June 03, 2026

    A 3.5 out of 5. I enjoyed this adobo chicken. I like the sweetness of the honey, rather than sugar, to balance the tangy aspect. My wife prefers adobo chicken tangier. The sauce has a nice garlic back-note, since it uses five cloves. We used 25% less sodium Tamari soy sauce, which cut the saltiness of the dish. There is surprisingly very little sauce for a recipe for eight thighs. We cooked three and could have used more sauce. We'll likely double the sauce next time. As with most adobo's we've tried, it's difficult to not overcook the chicken thighs. We may marinate the chicken in the sauce prior to cooking, cook the chicken separate from the sauce, and combine them toward the end for 3-4 minutes. We'll make this again.