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....
This recipe is perfect. Just like my Dad used to make. :-)
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 dishMy 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 tastyCons: A bit more oregano that I like.
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.
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
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.)
Good dish but needed to cut back on the rice and the water. Still had lots of leftovers which I froze for later meals. nancynutri
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.