Asopao De Gandules Recipes

ASOPAO DE POLLO

Asopao de Pollo image

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

Ingredients

2 pounds boneless, skinless chicken thighs
½ teaspoon ground black pepper
1 serving light adobo seasoning (such as Goya ®)
3 tablespoons olive oil
1 green bell pepper, diced
1 red bell pepper, diced
1 medium onion, diced
4 cloves garlic, minced
2 tablespoons tomato paste
1 ½ cups medium-grain rice
2 (14.5 ounce) cans diced tomatoes
6 cups low-sodium chicken broth
1 bay leaf
¼ teaspoon red pepper flakes, or to taste
1 cup frozen petite peas, thawed
1 cup sliced pimento-stuffed green olives
¼ cup chopped fresh cilantro

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 GANDULES CON CAMARONES

Asopao De Gandules Con Camarones image

This soup inclues rice, green pigeon peas, and shrimps. It is the perfect food for a cold day. Add some avocado slices and some warm bread... yum yum!

Provided by l0ve2c00k

Categories < 60 Mins

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

6 cups water
1 (15 ounce) can green pigeon peas (gandules)
3 tablespoons sofrito sauce
1 cup long grain rice
sazon goya con culantro y achiote (to taste)
1 tablespoon tomato paste
1 tablespoon oregano
3 bay leaves
salt
adobo seasoning (to taste)
10 -15 large shrimp

Steps:

In a large 8QT pot, add all ingredients. Bring to a boil and cook for about 10 minutes. Bring heat to medium, continue cooking until is not to watery and not too dry.

Nutrition Facts : Calories 275.6, Fat 1, SaturatedFat 0.2, Cholesterol 13.4, Sodium 45, Carbohydrate 52.3, Fiber 8.4, Sugar 0.3, Protein 14.7

ASOPAO DE GANDULES RECIPE

Asopao de Gandules Recipe image

Provided by carvalhohm

Number Of Ingredients 12

Ingredients

1 lb. fresh gandules*
1 qts. salted water
1 c. medium rice
3-4 tbsp. sofrito*
2 oz. lean cooking ham
1 1/2 tbsp. achiote oil
8-10 Manzanilla olives
1 tsp. alcaparrado-capers
1/2 tsp. whole dired oregano
1 tomato chopped
6-8 culantro leaves or cilantro
1/4 c. tomato sauce

Steps:

In a saucepan, place the fresh gandules and add water to cover approximately 1/2 inch above gandules. Stir a little and wait to see if some come floating to the top. If some float to the top, throw them away for those are not good to cook. Drain the gandules and rinse them again. Place the gandules in a large deep soup pot, add the water with salt and cover the pot with a lid. Cook on medium heat for about an hour or until the gandules are soft. When the gandules are done, drain them but keep this water for later use. Now after rinsing the rice, soak it in water to cover while we prepare the rest. Saute the ham and salted pork in a deep heavy pot. Bring the heat down to low and add the sofrito and saute for 5-8 minutes to blend the flavors well. Add the capers, olives, rinsed rice, and gandules and stir to introduce the flavors again. Now measure the liquid you saved after boiling the gandules to make 2 1/2 quarts., even if you have to add a little water. Add the liquid to the rice mixture with gandules, add the crushed whole oregano and stir well. Bring the heat up to medium and cook the soup uncovered for 20-30 minutes. The soup will thicken as it cooks. Remove from the stove when it starts to thicken. Serve as soon as possible with pan de manteca or sobao on the side. Tips: The soup will continue to thicken if you leave it on the heated stove, so remove it as soon as it starts to thicken. Store the left overs in a sealed container in the refrigerator. Add a special touch to the asopao and add green plantain balls to the soup when it starts to boil. Serve with pan de manteca or pan de agua. Don?t be shy and soak the bread in the soup. Try the sliced avocado in the soup (when you are ready to eat the soup) and a few drops of pique (hot sauce) in the soup for a great taste.

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