ASOPAO DE POLLO
This traditional Puerto Rican chicken and rice stew is filling and flavorful.
Provided by The Gruntled Gourmand
Categories World Cuisine Recipes Latin American Caribbean
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- Season chicken thighs with black pepper and adobo seasoning.
- Heat olive oil in a large pot over medium-high heat. Cook and stir green pepper, red pepper, onion, garlic, and tomato paste in the hot oil, until the vegetables have softened slightly, 3 to 4 minutes. Remove vegetables from the pot and set aside.
- Pan fry chicken in the pot until browned, 4 to 5 minutes on each side. Return cooked vegetables to the pot along with rice, diced tomatoes, chicken broth, bay leaf, and red pepper flakes. Bring to a boil, then reduce heat to medium-low and simmer until rice is tender and chicken is no longer pink inside, about 20 minutes.
- Stir in peas and olives and cook for another 5 minutes. Remove from heat and discard bay leaf. Stir in cilantro and serve.
Nutrition Facts : Calories 549.7 calories, Carbohydrate 55.2 g, Cholesterol 130.6 mg, Fat 17.7 g, Fiber 5.2 g, Protein 38.1 g, SaturatedFat 3.1 g, Sodium 2149.1 mg, Sugar 7.5 g
ASOPAO DE POLLO (PUERTO RICAN CHICKEN STEW)
The Puerto Rican dish "asopao", a cross between soup and stew, is an easy, tasty one-dish meal.
Provided by imdane
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h10m
Yield 12
Number Of Ingredients 21
Steps:
- Blend 1 cup chicken stock with lime juice, bell pepper, sweet pepper, jalapeno, garlic, cilantro, and oregano to make the sofrito.
- Combine olive oil and annatto seeds in a large skillet over medium heat. Heat until seeds start to open up and oil turns a yellow-orange color, 3 to 4 minutes. Add enough chicken to cover the pan in a single layer without overcrowding. Cook, turning halfway, until juices run clear, 7 to 10 minutes.
- Combine remaining chicken stock, 1/2 of the sofrito, and bay leaves in a large pot. Bring to a boil. Stir in rice, tomato, green peas, onion, green olives, capers, adobo seasoning, salt, and pepper.
- Add the cooked chicken to the broth. Saute remaining chicken in the annatto oil before adding to the pot. Reduce heat to low and simmer until rice is tender, about 20 minutes more.
Nutrition Facts : Calories 298.6 calories, Carbohydrate 31 g, Cholesterol 58.9 mg, Fat 7.4 g, Fiber 2.4 g, Protein 26 g, SaturatedFat 1.4 g, Sodium 683.6 mg, Sugar 2.2 g
ASOPAO DE POLLO (TRADITIONAL CHICKEN ASOPAO)
The Puerto Rican dish asopao, a cross between soup and paella, is an easy, hearty one-dish meal. Adapted from Cooking Light, APRIL 2001
Provided by Rita1652
Categories One Dish Meal
Time 55m
Yield 5 serving(s)
Number Of Ingredients 17
Steps:
- *Note:alcaparrado is a mixture of whole green olives, pimentos, and capers; look for it in the Latin section of the supermarket or in Latino markets such as Goya.
- Combine the first 5 ingredients in a small bowl.
- Sprinkle chicken with the oregano mixture.
- Heat Annatto Oil in a large nonstick skillet over medium-high heat.
- Add the chicken; cook 8 minutes, turning once.
- Reduce heat to medium.
- Add Sofrito and tomato; cook 3 minutes, stirring frequently.
- Add rice, wine, ham, and alcaparrado; cook 1 minute, stirring constantly.
- Add the water and chicken broth; bring to a boil.
- Cover, reduce heat, and simmer for 20 minutes.
- Stir in the peas, and cook for 5 minutes or until the rice is tender.
- Garnish and serve.
Nutrition Facts : Calories 691, Fat 30.1, SaturatedFat 8.7, Cholesterol 163, Sodium 842, Carbohydrate 53.9, Fiber 2.7, Sugar 2.8, Protein 42
PUERTO RICAN ASOPAO DE POLLO
Traditional recipe offered by a PR friend's mother while working in the US Virgin Islands. Similar to Chicken and Rice but more soupy. Cooking time does not include overnight marinade.
Provided by Member 610488
Categories Stew
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- Grind all the Adobo ingredients together in a mortar and pestle or food processor to make a paste.
- In a cast-iron or heavy skillet, heat ½ cup olive oil. When very hot, add annatto seeds. Turn heat to low, continue cooking, stirring frequently, for approximately 5 minutes, until oil is a rich orange-red color. Allow to cool, then strain into a clean glass container. Set aside. Discard seeds.
- Whir all Sofrito ingredients in a blender until chopped.
- Add 1/4 part of the sofrito with the vinegar to the adobo mixture in a bowl and blend well. Rub the mixture over the chicken pieces. Let marinate in the refrigerator overnight. Place remaining sofrito mixture in tight lidded container and refridgerate.
- In a soup pot, heat the achiote oil. Add remaining 3/4 part of the sofrito. Cook for 2 minutes.
- Add chicken. Cook over medium heat, stirring frequently to ensure that all the pieces of chicken are seasoned. Continue cooking a few minutes more until the chicken is opaque.
- Add the white wine and tomato sauce and stir well, then add the rice, water, capers, olives, bay leaves, oregano, and salt. Return the mixture to a boil, then lower heat and simmer, covered, 20 to 25 minutes. Add salt and pepper to taste.
Nutrition Facts : Calories 519.1, Fat 37.2, SaturatedFat 8.6, Cholesterol 106.9, Sodium 674.8, Carbohydrate 15.9, Fiber 1.5, Sugar 2.7, Protein 27
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