Asopao - Soupy Rice With Chicken (Puerto Rico) |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
3 lbs chicken, cut up |
8 cups water |
1 sliced onion |
1 garlic clove |
2 tablespoons salt |
1/4 lb salt pork, cubed |
1/4 lb ham, cubed |
1 bell pepper, chopped |
1 garlic clove, crushed |
1/2 cup tomato sauce |
1 tablespoon capers |
1/2 cup green olives |
1/2 teaspoon oregano |
2 tablespoons red wine vinegar |
1/2 teaspoon ground black pepper |
1 lb white rice |
1 cup canned peas or 1 cup cooked peas |
1 (8 ounce) can yellow asparagus (optional) |
4 pimientos (optional) |
1 cup grated parmesan cheese (optional) |
Directions:
1. Cook chicken with water, onion, whole garlic and salt until chicken is tender.
2. Bone chicken; strain. Save broth.
3. Fry salt pork, ham, bell pepper, crushed garlic, tomato sauce, capers, olives, oregano, vinegar and pepper in Dutch oven. Stir to make a sauce for 5 minutes. Add rice, chicken and 6 cups of saved broth.
4. Let cook until rice is done over low heat.
5. Before serving, stir in peas.
6. Serve garnished with asparagus and pimentos, sprinkled with cheese.
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