Asopao de Pollo (Traditional Chicken Asopao) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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The Puerto Rican dish asopao de pollo, a cross between soup and paella, is an easy, hearty one-dish meal featuring juicy chicken thighs, diced lean ham, rice, and assorted seasonings. Ingredients:
1 teaspoon dried oregano |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 garlic cloves, minced |
10 chicken thighs (about 3 pounds), skinned |
2 tablespoons annatto oil or olive oil |
1 1/2 cups sofrito |
3/4 cup diced plum tomato |
1 1/2 cups uncooked medium-grain rice |
2/3 cup dry white wine |
1/2 cup diced lean ham (about 2 ounces) |
1 (4.4-ounce) bottle alcaparrado (such as goya), drained, or 3/4 cup pitted green olives and 1/4 cup capers |
4 cups water |
1 (15.75-ounce) can fat-free, less-sodium chicken broth |
1 cup frozen green peas, thawed |
Directions:
1. Combine the first 4 ingredients in a small bowl. Sprinkle chicken with the oregano mixture.
2. 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.
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