ASOPAO DE POLLO
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
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 Y MARISCOS
Make and share this Asopao De Pollo Y Mariscos recipe from Food.com.
Provided by Member 610488
Categories Chicken Thigh & Leg
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Mix the chicken, thyme, oregano and garlic. Set aside. In a large non-reactive heavy skillet on medium heat, heat the oil and saute the chicken to brown on all sides. Reserve.
- Add the bacon and saute until browned. Add the onions, peppers, hot pepper and stir for a few minutes to cook through. Add the tomatoes.
- Add the rice and coconut, and stir to coat with vegetables. Add the wine and cook for a few minutes to cook away half the liquid.
- Add the chicken stock and freshly ground pepper to taste. Bring to a boil and cover and cook over low heat for 20 minutes.
- Remove the cover and stir in the shrimp, peas and lime juice. Cover and cook for 8 minutes more. Season to taste with sea salt, and serve.
Nutrition Facts : Calories 1177.2, Fat 52.3, SaturatedFat 16.2, Cholesterol 271.2, Sodium 1147.1, Carbohydrate 106.5, Fiber 7.8, Sugar 12.2, Protein 57.8
PUERTO RICAN SEAFOOD SOUP: ASOPAO DE MARISCOS
Steps:
- In a large stockpot, add enough olive oil to coat the bottom the pan thinly and saute the large diced white onion and large diced green pepper until translucent. Add lobster heads and shrimp shells. Cook until color starts changing and starts to look red. Add tomato sauce, white wine, and bay leaf. Add clam juice and water. Cook for at least 2 hours, then strain.
- In a medium size stockpot, saute the small diced onion, and small diced pepper until translucent. Add rice, clams, mussels, bay leaf, and a pinch of saffron. Add all strained seafood stock and cook until rice is soft, approximately 20 minutes. Add shrimp, scallops, and lobster. Cook for approximately 8 minutes. Add culantro and season with salt and pepper.
ASOPAO DE POLLO
Steps:
- Thoroughly combine the garlic, oregano, salt, and pepper in a small bowl and sprinkle on the chicken pieces.
- Put the oil in a deep skillet or flameproof casserole, preferably nonstick, with a lid. Place over medium-high heat and wait a minute or so, until the oil is hot. Add the chicken, skin side down, and brown it well, rotating and turning the pieces as necessary, 10 to 15 minutes. Remove from the skillet and set aside. Add the ham, onion, bell pepper, and tomatoes to the skillet and cook, stirring occasionally, until the ham is browned and the onion softened, about 5 minutes. Return the chicken to the skillet, cover, and cook over medium-low heat for 30 minutes.
- Raise the heat to medium and stir in the capers, olives, and rice. Add the chicken stock, then cover and simmer over low heat until the rice is softened but the mixture is still quite moist, about 15 minutes.
- Season with salt and pepper, garnish with peas and red peppers if you like, and serve immediately.
SOPHIA'S PUERTO RICAN STYLE SEAFOOD STEW (ASOPADO DE MARISCOS)
Savory and hearty. Perfect for seafood lovers. You don't necessarily have to use the seafood I chose to use. I recommend using seafood that is fresh to your area. I prefer to use homemade stock, but, store bought works just as well. Contact me if you have any questions or would like something further explained. Feliz Provecho!
Provided by Sophia Del Carmen
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 1h25m
Yield 6
Number Of Ingredients 17
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Heat olive oil in a stock pot over medium heat. Add onion; cook and stir until slightly softened, about 2 minutes. Stir in green peppers and cook 2 minutes. Add tomatoes, cilantro, and bay leaves; saute 2 minutes. Stir in garlic and saute until fragrant, about 30 seconds. Pour in white wine, bring to a boil, and cook until wine is reduced by half. about 3 minutes. Reduce heat to medium low.
- Place white fish and shrimp into pot and gently simmer until fish starts to turn white, about 5 minutes. Season with saffron, salt, and pepper. Add 2 cups seafood stock, clams, and mussels and cook 5 minutes. Pour in remaining 2 cups seafood stock. Simmer until flavors are combined and seafood is cooked through, 20 to 30 minutes.
- Spoon rice into stew by tablespoons until stew has reached your desired thickness. Season with salt and pepper and simmer for 5 more minutes.
Nutrition Facts : Calories 436.7 calories, Carbohydrate 35.6 g, Cholesterol 160.4 mg, Fat 7 g, Fiber 2.3 g, Protein 47.7 g, SaturatedFat 1.3 g, Sodium 1279.1 mg, Sugar 3.9 g
ASOPAO DE POLLO
This is a somewhat soupier version of Arroz con Pollo. I hadn't made it in years and I made it again last night. It's a hit!!
Provided by Transylmania
Categories One Dish Meal
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Rub the chicken thighs with salt, pepper, and half of the garlic.
- In a large dutch oven heat half of the oil. Add the chicken and cook over medium high heat for about five minutes on each side, or until slightly browned. Remove chicken from the pot.
- Add the remaining oil to the pot and begin to saute the onion, pepper, celery, and ham over low heat. Once the onion is soft add the garlic and half the cilantro. Cook for about 10 minutes.
- Add tomatoes, tomato paste, water or stock, and seasonings. Cook for about 15 minutes, or until bubbling.
- Add chicken, cover, and simmer for about 30 minutes, or until chicken is tender.
- Add rice, peas, and remaining cilantro. Make sure there is plenty of liquid. You want this to be a bit soupy. Stir well, bring to a boil again, then cover and simmer for 20 minutes, or until the rice is done.
- Add the cheese and serve.
Nutrition Facts : Calories 535.3, Fat 16.4, SaturatedFat 4.7, Cholesterol 109.5, Sodium 684.8, Carbohydrate 58.5, Fiber 5.9, Sugar 9.6, Protein 38.1
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