Asopao De Pollo Puerto Rican Chicken Stew 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 (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

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.

PUERTO RICAN ASOPAO DE POLLO



Puerto Rican Asopao De Pollo image

Traditional recipe offered by a PR friend's mother while working in the US Virgin Islands. Similar to Chicken and Rice but more soupy. Cooking time does not include overnight marinade.

Provided by Member 610488

Categories     Stew

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 24

4 garlic cloves
1 teaspoon peppercorn
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon paprika
1/2 cup olive oil
2 tablespoons annatto seeds
1 onion, peeled
1 medium green bell pepper, seeded
3 sweet chili peppers, seeded
1 tablespoon fresh cilantro
4 garlic cloves
1/2 teaspoon dried oregano
1 tablespoon vinegar
1 (4 lb) roasting chickens, washed, rinsed in lemon juice, dried, and cut up
1/2 cup white wine
1/2 cup tomato sauce
1/2 cup rice
7 cups water
1 tablespoon capers
1 tablespoon green olives, chopped
2 bay leaves
1/2 teaspoon oregano
1/2 teaspoon salt

Steps:

  • Grind all the Adobo ingredients together in a mortar and pestle or food processor to make a paste.
  • In a cast-iron or heavy skillet, heat ½ cup olive oil. When very hot, add annatto seeds. Turn heat to low, continue cooking, stirring frequently, for approximately 5 minutes, until oil is a rich orange-red color. Allow to cool, then strain into a clean glass container. Set aside. Discard seeds.
  • Whir all Sofrito ingredients in a blender until chopped.
  • Add 1/4 part of the sofrito with the vinegar to the adobo mixture in a bowl and blend well. Rub the mixture over the chicken pieces. Let marinate in the refrigerator overnight. Place remaining sofrito mixture in tight lidded container and refridgerate.
  • In a soup pot, heat the achiote oil. Add remaining 3/4 part of the sofrito. Cook for 2 minutes.
  • Add chicken. Cook over medium heat, stirring frequently to ensure that all the pieces of chicken are seasoned. Continue cooking a few minutes more until the chicken is opaque.
  • Add the white wine and tomato sauce and stir well, then add the rice, water, capers, olives, bay leaves, oregano, and salt. Return the mixture to a boil, then lower heat and simmer, covered, 20 to 25 minutes. Add salt and pepper to taste.

Nutrition Facts : Calories 519.1, Fat 37.2, SaturatedFat 8.6, Cholesterol 106.9, Sodium 674.8, Carbohydrate 15.9, Fiber 1.5, Sugar 2.7, Protein 27

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

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