Asopao de Pollo
Asopao de Pollo is a deliciously hearty Puerto Rican chicken stew made with sofrito, adobo seasoning, and rice.
Equipment
- 1 Caldero Large
- 1 cutting board
- 1 chefs knife
- 1 blender
Ingredients
- 1-1/2 cup short-grained rice
- 3 garlic cloves pressed
- 2 peppercorns
- 2 medium onions peeled
- 2 sweet chili or banana peppers
- 4-6 culantro leaves or 6-8 sprigs of cilantro
- 2-1/2 teaspoon salt
- 3 tablespoons plus one teaspoon olive oil
- 1 whole chicken cut into pieces
- 1/2 teaspoon oregano
- 1/2 cup tomato sauce
- 8 cups water or chicken stock
- 1 cup frozen sweet peas
- 1.4 ounce can of whole roasted pimento peppers, sliced
- 1 can asparagus tips
Instructions
- Rub the chicken with salt, pepper and oregano and one teaspoon olive oil and set aside for 30 minutes
- In the blender, purée the garlic, onions, peppercorns, chili peppers culantro and sweet peppers, with the remaining olive oil
- In a large caldero sauté the sofrito purée for 5 minutes over medium-low heat
- Brown the chicken pieces to seal in their flavor
- Add the tomato sauce and the chicken stock or water to the chicken and bring to a boil
- Cover, reduce heat and simmer for 10-15 minutes
- Rinse the rice under cool running water until it runs clear
- Drain the rice and stir into the soup pot
- Raise the heat and bring to a boil once more
- Reduce heat to medium and cook uncovered for 20 minutes, stirring occasionally
- Add the peas and cook for an additional 5-10 minutes or until the asopao is as liquid or dry as you prefer
- Heat the sliced pimentos and the asparagus in their juices
- Drain and use to garnish each plate of asopao
Video
Notes
Serve with aguacate (avocado) or sprinkle cheese, if you are a cheese lover.
Serve pan sobao on the side.
