review April

[Vanessa]

HI. Today I baked the buttermilk apple cake from april. DH liked it. I also made the chicken asopao April with some minor adjustments. I served the asopao with fried plantains...Oh it was so good.

[Gail]

Well, hello Vanessa!

So, tell us about your asopao. What "minor adjustments" did you make? And did you serve it with tostones or plátanos maduros?

...and why am I drooling?

[Vanessa]

Hi Gail:
Well I served it with crispy tostones. Adjustments:
In marinating the thighs I also added olive oil and vinegar as part of the paste marinade (garlic, salt, oregano, olive oil and apple vinegar). Did that earlier in the day.
I used Sello Rojo rice which is similar to rissotto and I wash and soaked the rice in water prior (like 30 mins)
Omit tomatoes (allergic)
Since I had sofrito in my refrigerator I used about 2 tab.
I did a saute of ham, onion, green and red bell peppers, set aside (these were added as the recipe requested)but I added the 2 tab of my mom's sofrito and I also used stuffed olives not that many either (DH is not into those)
to 1 3/4 or a bit less of this small grain rice I used about 5 cups of chicken broth.
Did not use the wine or water and canned broth just adjusted liquid to 5 cups roughly.
I put the frozen peas on top of rice the last 5 mins.
The asopao which looks like risotto has less liquid than the picture. I just added a bit of water at the end. I like it soupier DH liked it just as it was.
Note: I must say putting everything in the olla (pot) and covering cooking in low heat for about 30 mins was great. Usually I would move it (like risotto) but the CL way was simple and really really good!
Gail the cake I did not have almonds so I used walnuts DH just had a piece and he said "wow everything was good but I am so full".
I think next will be 3 leches cake!

[Gail]

Thanks. I'll have to give this a try.

PS What's in your mom's sofrito? http://www.cookinglight.com/bbs/smile.gif

[Vanessa]

Gail:
As requested:
Mom's sofrito:
She makes it in bigger amounts but mostly:
1/2 pound greeen peppers I believe she uses a kind in PR which is sort of your cubanelli peppers (sweet)
1/8 pound aji dulce which are small roundish type of aji and they are sweet not spicy, full of seeds that must be removed
1/2 pound onions peeled
6 garlic cloves
8 or more leaves of culantro or recao which is more pungent that cilantro (chinesse parsley) and its a long leave
a bunch of cilatro cleaned
1 tab dried oregano
She cleans all produce and takes out seeds cutting everything in smaller pieces and puts it through the cuisinart with the oregano.
But like I said she makes this in large amounts since once you process it shrinks down. This all goes in containers in freezer and one stays in the refrigerator. When cooking you will go ahead and use chopped onion, pepper and ham then use 2 tab of this sofrito to enhance the flavor.
If you want the PR version per se to those same ing add 1/4 c vegetable oil
You would proces everything in the cuisinart as explained above. In a skillet you will put 1/2 c of achiote oil
1/2 pound cooking ham cut in small cubes. This you saute at med high then add all other ingredients processed and cook a few mins. then when cool pack in containers.
My mom does not use oil, jam nor the achiote oil. Therefore her sofrito is green and mostly is herbs.