Asopao de Pollo (Traditional Chicken Asopao)
Bookmark this page
Ingredients
1 teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 garlic cloves, minced
10 chicken thighs (about 3 pounds), skinless
2 tablespoons annatto oil or olive oil
1 ½ cups Sofrito
¾ cup diced plum tomatoes
1 ½ cups medium-sized raw rice
⅔ a glass of dry white wine
½ cup diced lean ham (about 2 ounces)
1 4.4-ounce bottle of alcaparrado (such as Goya), peeled or 3/4 cup pitted green olives and 1/4 cup capers
4 cups water
1 can low-sodium, fat-free chicken stock (15.75 oz)
1 cup frozen green peas, defrosted
To make
Puerto Rican dish asopao de pollo, a cross between soup and paella, is a light and hearty one-course meal with juicy chicken thighs, diced lean ham, rice and various seasonings.
Combine the first 4 ingredients in a small bowl. Sprinkle the oregano mixture over the chicken.Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chicken; cook for 8 minutes, turning once. Reduce heat to medium. Add the sofrito and tomatoes; cook for 3 minutes, stirring frequently. Add the rice, wine, ham and alcaparrado; cook for 1 minute, stirring constantly. Add water and chicken stock; bring to a boil. Cover, reduce heat and simmer for 20 minutes. Add the peas and cook for 5 minutes or until the rice is tender.
Combine the first 4 ingredients in a small bowl. Sprinkle the oregano mixture over the chicken.Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chicken; cook for 8 minutes, turning once. Reduce heat to medium. Add the sofrito and tomatoes; cook for 3 minutes, stirring frequently. Add the rice, wine, ham and alcaparrado; cook for 1 minute, stirring constantly. Add water and chicken stock; bring to a boil. Cover, reduce heat and simmer for 20 minutes. Add the peas and cook for 5 minutes or until the rice is tender.
Views: 107
Author:Admin
Published: 11/20/2023 7:51 PM
Was this recipe helpful to you?
Yes
No
Comments (0)