I have made this dish many times. One of the things I like about it, is that there is not any salt. I think the flavors are very good. I'm italian, so, I do add garlic, can't cook without garlic. Other than that, I follow the recipe. I'm a good cook, so, I cant understand why so many negative reviews. Maybe its not authentic, but, it is very good anyway....
Not true PRican Asopao Asopao does not have anaheim nor poblano peppers-- that is for mexican dishes. We use a base called sofrito which includes a mix of finely chopped; greenpeppers (sweet peppers) onions garlic and cilantro/culantro. This is then sauteed in achiote oil until all the water is cooked out. It's a simple and healthy enough dish Eating Well should've double checked the recipe before posting this mess. Cons: Too much rice and tomato sauce no garlic
Excellent dish My fiancee and I both enjoyed this a great deal. I did not have brown rice on hand so we had to use white basmati. I also used a mix of 2 parts chicken breast to 1 part chicken thighs. I also added a chicken boullion cube to add a deeper flavor. I would use a little less oregano than the recipe calls for. Plus I would double the green olives. We will definitely make this again. Pros: Very filling and tasty Cons: A bit more oregano that I like.
This is delicious - like a yummy savory tomato risotto. I thought the poblanos would be spicy so just used 2 - would use the recommended 4 next time or substitute it with green pepper to add some crunch. I also added some grilled squash/zucchini to add a little extra veg to the dish. My husband and I loved it!
I only gave it the 4 stars because I did a bit of alteration. I made it with what I had on hand and missed out on the fresh ingredients. I subed a can of Rotelle chiles and tomatoes for the peppers and tomatoes. I didn't have any fresh cilantro or lime. Even with these poor subs it was a tasty winter stew. I'm looking forward to making it with all the fresh veggies. I also added some leftover beans and peas for extras. I think any veggie would be good.
This looks like a pretty good recipe but just a heads up--living in Puerto Rico the essential ingredients in any Puerto Rican seasoning is garlic onion peppers tomato and cilantro (also culantro if you can find it--a stronger flavor cousin to cilantro). Other layers of flavor to add would be a bay leaf briny things like olives and capers as they added here and also a bay leaf as well as oregano. I'll try this recipe but add some winter squash bay leaf and definately garlic. You would also find some kind of pork fat in the dish---so you could sautee your veggies in a little bacon for an extra layer of flavor. They use a long light colored pepper--a cross between a aneheim and a green pepper. Hard to find here.
I must admit that although I have lived in the "mainland " for more than 30 years I'm still annoyed when I see a "Puerto Rican" recipe that includes hot peppers (mild or otherwise). I'm no longer suprised to see that all/most non-hispanics assume that all/most Puerto Ricans eat spicy food with hot peppers.(Unfortunately as a result Puerto Rican restaurants offer hot sauces for visitors/tourists who assume that Puerto Rican food is similar to Mexican food.) Please note that Puerto Rican dishes are very tasty but are not spicy and are cooked with sweet peppers. All Puerto Rican recipes taste so much better when cooked with sweet peppers and other non-spicy ingredients! (I have not tried this recipe but gave it one star because rating is required.)
This was a wonderful dish! I too always substitute; and used 4 chicken breast instead of thighs and 1 can of rotelle mexican with lime and cilantro instead of tomatoes. I used 3 of the microwave cups of already cooked minute rice brown rice and omitted the water and it only required 10 minutes of simmering instead of 40 (I'm always looking for shorter cooking time). It was fabulouso!
I just made this dish. It was very tasty and easy. For me it is basically chicken and rice. You need to have a good cooking pot I used a cast aluminum one. As one person noted typical Puerto Rican food is not spicy hot. I enjoy PR food and I have lived in Mexico and love authentic Mexican with some heat. However not all Mexican food is hot either. It just depends on your preference. I prefer spicy hot as I love chili peppers so that is what I used but you can use sweet peppers as well. I used fresh jalapenos in place of the ones called for. Fresh ingredients is the key. I also added 2 bay leaves and some garlic. I used all the spices recommended but I did not measure which I never do. I used more quantities of the spices than called for and I am glad I did it made it very flavorful. Also I added the cilantro while cooking not after. I will say it was a lot of rice so maybe 2 cups would be plenty. I also used many more olives than called for which turned out perfect. Next time I will use more than just one tomato and maybe two large onions. A vegetable on the side would have been a nice touch. I might saute some baby spinach and arugula and have that on the side when I heat up the leftovers.
Great for potlucks This is a great recipe. I've made it a number of times. It makes a lot and is always a hit at potlucks. The only problem is that the simmering time in the instructions is way too short. Every time I've made it it has had to simmer for well over an hour. So be sure to leave yourself extra time. Pros: easy tasty Cons: takes longer than instructions say