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I’m from PR and I never saw Asopao with pigeon peas! Oh well maybe something to taste
I said the same!
I had this recipe saved for months before I finally decided to try it out. I’ve only recently gotten more comfortable in the kitchen. It turned out really great. It was a big hit with my 16 year old. I bought the can of pigeon peas with coconut milk. I thought that was an interesting addition. Otherwise, I followed the recipe to a tee. Just wanted to say thank you! for adding to this home chef-in-training’s repertoire. We loved it!
Yes! We love hearing this! Keep on cooking, YD!
Off the hook, Used no Ham but my familia love it!! used 2 season, and alittle adobo. But that’s it, can’t wait to eat the left overs tomorrow! Thank you
It was so delicious! I always love reading Marta’s recepies, easy to follow, entertaining and pure flavour. Soaking the rice really makes the trick, it’s the first time I make this dish and I couldn’t be happier. I didn’t have shrimp (covid-19 limitations) but it still came out great! I also like that you get one full meal in just one pot! Works great as a meal prep. I just vary the sides.
Can I omit the ham? I’m not a fan of ham/pork products (not for religious reasons).
Hi, Joyce! Yes, you can leave out the ham. You may want to add a little liquid smoke just to try and replace the smokiness ham provides to the dish.
Are the seasonings added hot with spices?
Hi, Bre! I’m not 100% sure what you’re asking here — if you’re asking when to add the spices, they’re all added in Step 2, so just add them when directed. If you’re wondering if the spices in this recipe are hot and spicy, no they are not. Enjoy!
We made it last night. Delicious, and very similar in flavor to jambalaya, minus the spicy aspects.
I’m glad you enjoyed it, Brian! I do love that most cultures have their own version of a one pot rice stew.
My kids loved this dish and kept picking out savory bits of ham, shrimp, and so forth. I was happy to have leftovers. The flavors are just great.
I love that your kiddos enjoyed this, Carrie!
Must be an acquired taste. It looked fantastic, but there was a flavor that overwhelmed everything else for me. Perhaps the Recaito or Sazon.
Recaito is mostly cilantro and onions, both common ingredient in Western cooking. If you managed to get authentic recaito, it may taste different. Saizon is mostly salt and garlic, so that’s not likely to be off-putting. The capers and olives can be quite strong, if you happen to get a mouth full of them. And of course, it’s possible that you’re allergic to cilantro or coriander.
Brian hit it on the head. Used as the recipe calls for them, neither the sazón (predominantly salt and garlic), nor the recaito (Mexican coriander and cilantro) are strong enough flavors to overwhelm the others. If you happened to bite down into a caper, it would taste briny, but I can’t imagine what could’ve been overwhelming.
Do you have an aversion to cilantro? That may be what it is.