Comments on: Pressure Cooker Asopado

By: Barbara Schieving

Barbara Schieving — Fri, 27 Dec 2019 00:35:29 +0000

In reply to Marian.

Hi Marian – if you want to cook the rice with the asopado, I would dice the chicken into pieces so the cook time is more similar to the cook time of white rice – 3 minutes, perhaps 4 or 5 minutes in this recipe if you like the rice softer. Let me know if you try it. https://www.pressurecookingtoday.com/pressure-cooker-white-rice/

By: Marian

Marian — Thu, 26 Dec 2019 20:49:09 +0000

I would like to cook the rice with the asopao as traditional puerto rican asopao calls for this. It this possible with this recipe? If so, do I need to make any additional changes to the recipe?

Thanks!

By: Dew

Dew — Fri, 27 Sep 2019 00:41:31 +0000

Salt, monosodium glutamate, corn starch, sugar, beef fat, hydrolyzed corn protein, natural flavors, chicken fat, tomato powder, maltodextrin, autolyzed yeast extract, citric acid, dehydrated chicken meat, silicon dioxide (prevents caking), turmeric, yellow 6 lake, dehydrated parsley, caramel color, disodium inosinate, disodium guanylate, annatto (color), yellow 6, red 40

The ONLY reason I found the alternative to chemicals in their comments is because I wanted to submit the ingredients in that powder, so i had to scroll past. Most recipes at this site appear so healthy, so it ‘seems’ that you’re not into FrankenFood. Perhaps future recipes with chemicals will have healthy alternatives in the actual recipe, instead of buried in comments. So I guess it worked out tho 8>)

By: Linda

Linda — Wed, 17 Apr 2019 02:03:07 +0000

Made this exactly as the recipe, was way too juicy, had to add slurry to some what make it thicker. I think 3 cups of water would of been plenty. It tasted good but way to runny.

By: Barbara Schieving

Barbara Schieving — Tue, 29 Jan 2019 19:55:56 +0000

In reply to Dan. Great - please let me know how you like it.

By: Dan

Dan — Tue, 29 Jan 2019 19:49:18 +0000

Hello, the proper spelling of this dish is “ASOPAO” (without the “D”). I’ve also seen several references to Mexican cuisine, which is also incorrect: this is originally a Dominican dish which was popularized in Puerto Rico.

Having said all this, the recipe looks quite tasty… I’ve been looking for an Instant Pot take on my family’s tried-and-true recipe… I’ll let you know how it goes! 🙂

By: Barbara Schieving

Barbara Schieving — Mon, 09 Jul 2018 20:44:25 +0000

In reply to Lisa Thompson. Hi Lisa - I would use 3 large (8 ounce) chicken breasts and reduce the cook time to 6 minutes. Enjoy!

By: Lisa Thompson

Lisa Thompson — Mon, 09 Jul 2018 16:49:14 +0000

I’d like to replace with chicken breast.. How many ounces would you recommend?

Thanks. I love poblano and am looking forward to trying this recipe.

By: SusanM

SusanM — Tue, 14 Nov 2017 19:47:22 +0000

This sounds delicious Barbara, and I finally got an Instant Pot so I’m going to try it! Our Safeway and Kroger stores both carry the Tomato Bouillon but it’s tucked away in the Hispanic foods section. I use a spoonful in my Mexican-style rice recipe, which I will have to try in my instant pot since it has the sauté function. I’m excited to have a simple new tool to use in the kitchen, and a treasure trove of recipes on this website and in your new cookbook. Thanks Barbara!

By: Barbara Schieving

Barbara Schieving — Sun, 27 Aug 2017 23:51:25 +0000

In reply to Alicia Riddle. Thanks Alicia! 6 - 8 servings