Asopao De Pollo Caribbean Chicken And Rice Recipes

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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

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 POLLO - CARIBBEAN CHICKEN AND RICE



Asopao De Pollo - Caribbean Chicken and Rice image

I found this recipe in my Betty Crocker's International cookbook and thought it sounded pretty good. It is a chicken dish with rice, filled with spices, stewed tomatoes, capers, olives, ham, garlic, peas and more. I can't wait to try it myself. It could be a one dish meal or you could serve it with a salad. Hope you enjoy!

Provided by Leahs Kitchen

Categories     Stew

Time 1h25m

Yield 1 chicken, 4-6 serving(s)

Number Of Ingredients 16

2 -3 lbs broiler-fryer chickens, cut up
2 teaspoons salt
1 teaspoon dried oregano
1/2 teaspoon ground coriander
1/4 teaspoon pepper
2 cups chicken broth
1 (16 ounce) can stewed tomatoes, blended
1 medium onion, chopped
1 garlic clove, crushed
2 cups uncooked rice (preferably Jasmine or Basmati)
10 ounces frozen green peas (1 package)
1 medium green pepper, chopped
1/2 cup fully cooked smoked ham, cubed
1/3 cup pitted small green olives
1 tablespoon capers
grated parmesan cheese

Steps:

  • Sear chicken pieces and diced onion in a deep 12" skillet or dutch oven. (You may have to use two pans if it doesn't fit in one; dividing the spices, broth, tomatoes etc between the two pans.).
  • Add broth, salt, oregano, coriander,blended tomatoes, onion, and garlic.
  • Heat to boiling; reduce heat.
  • Cover and simmer for 30 minutes.
  • Cook rice according to directions on bag, except add chicken broth where it calls for water.
  • While the rice is cooking add peas, green pepper, ham, olives, capers and 1 tablespoon of the caper liquid to chicken dish.
  • Cover and simmer the chicken dish until the rice is done.
  • Serve the chicken on top of the rice, pour the sauce over and sprinkle with parmesan.

CARIBBEAN CHICKEN AND RICE (ASOPAO DE POLLO)



Caribbean Chicken and Rice (Asopao De Pollo) image

not set

Provided by BigOven Cooks

Categories     Main Dish

Time 45m

Yield 8

Number Of Ingredients 16

1 md Green Pepper; Chopped
2 c Water
1/2 c Fully Cooked Smoked Ham;
1/3 c Pitted Small Green Olives
1 tb Capers
3 lb Broiler Fryer Chicken; Cut
1 md Onion chopped
16 oz Tomatoes, Stewed; With
1 Garlic crushed
1/4 ts Pepper
2 ts Salt
10 oz Green Peas, Frozen
Grated Parmesan cheese
1 ts Dried Oregano
1 c Rice, Regular; Uncooked
1/2 ts Ground coriander

Steps:

  • Place chicken in 12 inch skillet or Dutch oven. Sprinkle with salt, oregano, coriander and pepper. Add water, tomatoes, onion and garlic. Heat to boiling. Reduce heat. Cover and simmer 30 minutes. Stir rice into liquid. Cover and simmer until thickest pieces of chicken are done, about 20 minutes. Rinse frozen peas under running cold water to separate. Drain. Add peas, green pepper, ham, olives, capers and 1 tablespoon caper liquid to chicken. Cover and simmer 5 minutes. Serve with cheese. Recipe By : Betty Cricker Regional and International Recipes Posted to MC-Recipe Digest V1 #279 Date: Mon, 04 Nov 1996 21:25:25 -0800 From: Connie Halliday NOTES : Smoked ham, capers and green olives add a slightly salty flavor to this Puerto Rican specialty that begins with a zesty sofrito of tomatoes, onion and garlic.

Nutrition Facts : Calories 25 calories, Fat 0.1821934374795 g, Carbohydrate 5.27330953112114 g, Cholesterol 0 mg, Fiber 1.70585778603338 g, Protein 1.031429218728 g, SaturatedFat 0.04475881249468 g, ServingSize 1 1 Serving (309g), Sodium 35.16306249997 mg, Sugar 3.56745174508776 g, TransFat 0.02978593749662 g

ONE DISH CHICKEN AND RICE (ASOPAO DE POLLO) RECIPE



One Dish Chicken and Rice (Asopao de Pollo) Recipe image

Provided by jdwooten

Number Of Ingredients 15

1 tablespoon(s) extra-virgin olive oil
2 1/4 pound(s) boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
4 Anaheim or poblano chile peppers, chopped
1 small onion, chopped
1 tablespoon(s) dried oregano, crushed
1 teaspoon(s) sweet paprika
1 teaspoon(s) salt
1 can(s) tomato sauce
1 tomato, chopped
1 can(s) pimientos, rinsed
8 pimiento-stuffed green olives, sliced
2 tablespoon(s) capers, rinsed
8 cup(s) water
2 1/2 cup(s) brown rice
2/3 cup(s) packed chopped fresh cilantro

Steps:

  • Heat oil in a Dutch oven over medium-high heat. Add chicken, chiles, onion, oregano, paprika and salt and cook, stirring, until the onions have softened, 3 to 5 minutes. Add tomato sauce, tomato, pimientos, olives, capers and water and bring to a boil. Stir in rice; return to a boil. Reduce heat to a simmer and cook, uncovered, until the sauce is thick, the rice is tender and the chicken is cooked through, 35 to 45 minutes. Stir in cilantro and serve. Note: Anaheim chiles (a.k.a. New Mexico chiles) are 7 to 10 inches long, ripen from green to red and are mildly spicy. Poblano peppers (sometimes called pasilla peppers) are dark green in color, about 6 inches long and can be fiery or relatively mild; there's no way to tell until you taste them. The two can be used interchangeably and are found at most large supermarkets.

EASY ASOPAO DE POLLO - CHICKEN AND RICE STEW



Easy Asopao De Pollo - Chicken and Rice Stew image

Make and share this Easy Asopao De Pollo - Chicken and Rice Stew recipe from Food.com.

Provided by FLKeysJen

Categories     Stew

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 15

2 1/4 lbs boneless skinless chicken thighs, trimmed and cut into 2-inch pieces
1 tablespoon extra virgin olive oil
4 chili peppers, chopped (Anaheim or poblano preferred)
1 small onion, chopped
1 tablespoon dried oregano, crushed
1 teaspoon sweet paprika
1 teaspoon salt
1 (8 ounce) can tomato sauce
1 tomatoes, chopped
1 (4 ounce) jar pimientos, rinsed
8 pimento stuffed olives, sliced
2 tablespoons capers, rinsed
8 cups water
2 1/2 cups brown rice
2/3 cup fresh cilantro, chopped

Steps:

  • Heat oil in a Dutch oven over medium-high heat. Add chicken, chiles, onion, oregano, paprika and salt and cook, stirring, until the onions have softened, 3 to 5 minutes.
  • Add tomato sauce, tomato, pimientos, olives, capers and water and bring to a boil. Stir in rice; return to a boil. Reduce heat to a simmer and cook, uncovered, until the sauce is thick, the rice is tender and the chicken is cooked through, 35 to 45 minutes.
  • Stir in cilantro and serve.

Nutrition Facts : Calories 409.2, Fat 8.7, SaturatedFat 1.9, Cholesterol 106.2, Sodium 631.4, Carbohydrate 50.9, Fiber 3.8, Sugar 4.1, Protein 31.1

ASOPAO DE POLLO (PUERTO RICAN CHICKEN STEW)



Asopao de Pollo (Puerto Rican Chicken Stew) image

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

5 ½ cups chicken stock, divided
1 lime, juiced
1 medium green bell pepper, chopped
1 mini sweet pepper, chopped
1 jalapeno, chopped
3 cloves garlic, minced
2 tablespoons chopped fresh cilantro
2 teaspoons dried oregano
3 tablespoons extra-virgin olive oil
10 annatto seeds, or more to taste
3 pounds boneless, skinless chicken breasts, chopped
2 bay leaves
2 cups medium-grain rice
1 cup diced tomato
1 cup frozen green peas
1 onion, chopped
½ cup pitted green olives
¼ cup capers
2 tablespoons adobo seasoning
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

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

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