April 2001 review: Asopao de Pollo

[Searcher]

Aka, I visited a Penzey's on Saturday and found anneto seeds. They were pretty inexpensive so I bought them. I remembered seeing them in a recipe so I thought I'd pick them up and figure out how to use them later.
I had no idea we had a Penzeys in Connecticut so was delighted to find this one. Really cool place.

[aka]

I made this a couple of weeks ago, but didn't realize it was in the April issue of CL, because I made it from "Gusto!".

The recipe was Asopao de Pollo (Traditional Chicken Asopao) April 2001 page 194. I made this a couple weeks ago and found it "OK", maybe a "once a year remake". A lot of work for something eaten so quickly. I also found it a little difficult to eat since the stew part is to "soupy" and requires a bowl, but the chicken had bones in it making it too hard to use a knife and fork and kind of messy for hands. I couldn't find any "alcoparrado" (Goya), so I used the alternative. I also had to use plain olive oil because I couldn't find annatto. I did throw the peppers for the Sofrito on the bbq to add a roasted pepper flavour...perhaps if I make again I'll do as instructed and just saute them.

Overall, it has potential to try again, but not a regular "repeater".

[This message has been edited by aka (edited 04-23-2001).]