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
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 (PUERTO RICAN CHICKEN STEW)
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
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
ASOPAO - PUERTO RICO
Asopao is a chicken and rice stew that is related to the famous Spanish dish called paella. The word asopao means "soupy "in Spanish. From "Cooking the Caribbean Way".
Provided by lazyme
Categories Ham
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a small bowl, mash garlic with the back of a spoon.
- Rub garlic into chicken.
- In a wide, shallow bowl combine flour, salt, black pepper, and oregano.
- Roll chicken pieces in flour mixture.
- In a large kettle, melt lard over medium high heat.
- Add chicken and cook for 8 to 10 minutes or until brown.
- Remove from kettle and set aside.
- Add green pepper and onions to kettle and saute until onions are transparent.
- Stir in ham and tomatoes.
- Cook over medium heat for 10 minutes.
- Return chicken to kettle and stir well.
- Reduce heat to low, cover, and cook for 30 minutes or until chicken is tender.
- Remove chicken from tomato mixture.
- When cool, remove meat from bones and cut into bite-size pieces.
- Add chicken broth and rice to tomato mixture and stir well.
- Bring to a boil over high heat.
- Reduce heat to low and cover, placing a paper towel between the kettle and the lid.
- Simmer for 20 minutes.
- Add peas, olives, parmesan cheese, and chicken and stir well.
- Cover and cook for 5 more minutes.
Nutrition Facts : Calories 937.7, Fat 44.9, SaturatedFat 14, Cholesterol 185.4, Sodium 1362.5, Carbohydrate 68, Fiber 8.5, Sugar 10.3, Protein 62
ASOPAO DE POLLO (TRADITIONAL CHICKEN ASOPAO)
The Puerto Rican dish asopao, a cross between soup and paella, is an easy, hearty one-dish meal. Adapted from Cooking Light, APRIL 2001
Provided by Rita1652
Categories One Dish Meal
Time 55m
Yield 5 serving(s)
Number Of Ingredients 17
Steps:
- *Note:alcaparrado is a mixture of whole green olives, pimentos, and capers; look for it in the Latin section of the supermarket or in Latino markets such as Goya.
- Combine the first 5 ingredients in a small bowl.
- Sprinkle chicken with the oregano mixture.
- Heat Annatto Oil in a large nonstick skillet over medium-high heat.
- Add the chicken; cook 8 minutes, turning once.
- Reduce heat to medium.
- Add Sofrito and tomato; cook 3 minutes, stirring frequently.
- Add rice, wine, ham, and alcaparrado; cook 1 minute, stirring constantly.
- Add the water and chicken broth; bring to a boil.
- Cover, reduce heat, and simmer for 20 minutes.
- Stir in the peas, and cook for 5 minutes or until the rice is tender.
- Garnish and serve.
Nutrition Facts : Calories 691, Fat 30.1, SaturatedFat 8.7, Cholesterol 163, Sodium 842, Carbohydrate 53.9, Fiber 2.7, Sugar 2.8, Protein 42
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5/5 (1)Category ChickenServings 6Total Time 50 mins
- Heat oil in a large Dutch oven over medium. Add yellow onion, carrots, celery, bell pepper, and garlic; cook, stirring occasionally, until vegetables are softened, 10 to 12 minutes. Stir in rice, turmeric, and chile; cook, stirring often, until rice is lightly toasted, about 3 minutes. Stir in broth, yuca, cilantro, salt, and black pepper. Bring mixture to a boil over medium-high. Reduce heat to medium-low; cover and cook until rice and yuca are tender, 16 to 20 minutes. Stir in lemon juice. Season asopao with salt to taste.
- Heat oil in a large skillet over medium. Add red onion, za’atar, coriander, garlic, ginger, and chiles; cook, stirring often, until onion is softened, about 6 minutes. Add chicken, salt, and black pepper; cook, stirring occasionally, until chicken is browned, crumbly, and cooked through, about 6 minutes. Season with salt to taste.
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Servings 8Total Time 30 mins
- Prepare the sofrito: Process all Sofrito ingredients in a blender until incorporated and finely chopped (just enough so that there are no large chunks).
- Prepare the asopao: Heat oil in a large, heavy stockpot over medium-high. Add paprika, and cook, stirring constantly, until fragrant. (You can use more or less paprika, as desired.) Add Sofrito and tomato paste. Cook, stirring constantly, until very fragrant and slightly reduced, about 5 minutes. Add rice, and cook until slightly toasted, 1 to 2 minutes. Stir in 1 tablespoon of the salt. Add water, vinegar, and bay leaf. Bring to a boil; reduce heat to low, and cover. Cook until rice is almost tender, about 8 minutes.
- While rice is cooking, season fish with remaining 1/2 tablespoon salt. Uncover stockpot, and nestle fish, shrimp, and tomatoes in rice. Cover and cook until rice and fish are fully cooked, about 7 minutes. Remove from heat, and let stand 5 minutes. Top servings with diced onion, chopped cilantro, lemon wedges, and jalapeño slices.
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