Asopao 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

PUERTO RICAN SEAFOOD SOUP: ASOPAO DE MARISCOS



Puerto Rican Seafood Soup: Asopao de Mariscos image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 16

Olive oil, for sauteing
1 white onion, cut into large dice, plus 1 white onion, cut into small dice
1 green pepper, cut into large dice, plus 1 green pepper, cut into small dice
2 (1 1/2 pound) lobsters, heads removed and reserved, tail sliced into 1-inch thick pieces, and claws cracked
8 ounces large shrimp, peeled and cleaned, shells reserved
1 cup canned tomato sauce
1 cup white wine
4 cups clam juice
4 cups water
1 bay leaf, plus 1 bay leaf
2 cups rice
24 Little Neck clams
24 mussels
8 ounces sea scallops, cleaned
Pinch saffron
1/2 bunch culantro (not cilantro), finely chopped

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.

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

ASOPAO DE POLLO (TRADITIONAL CHICKEN ASOPAO)



Asopao De Pollo (Traditional Chicken Asopao) image

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

1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 teaspoon ground cumin
3 garlic cloves, minced
10 chicken thighs, skinned (about 3 pounds)
3 tablespoons annatto oil or 3 tablespoons olive oil
1 1/2 cups sofrito sauce, See Sofrito
1 cup diced plum tomato
1 1/2 cups uncooked medium grain rice
2/3 cup dry white wine
3 ounces diced lean ham
1 (4 1/2 ounce) bottle alcaparrado, drained (*see note, or 3/4 cup pitted green olives and 1/4 cup capers)
4 cups water
1 (15 3/4 ounce) can reduced-sodium fat-free chicken broth
1 cup frozen green pea, thawed
pimiento, drained and cut in strips, for garnish

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

ASOPAO



Asopao image

Provided by Robert Farrar Capon

Categories     dinner, casseroles, main course

Time 45m

Yield 6 servings

Number Of Ingredients 13

6 leg-thigh pieces of chicken, skinned and cut apart
1 large Spanish onion, chopped coarse
2 cloves garlic, minced
1 green pepper, seeded and chopped coarse
1 16-ounce can tomatoes, chopped
2 chorizos (Spanish sausages), chopped
1 bay leaf
4 cups water
1 teaspoon oregano, or to taste
1/4 teaspoon ground cumin, or to taste
1 teaspoon salt, or to taste
Pepper to taste
1 cup short-grain rice

Steps:

  • Put chicken, onion, garlic, green pepper, tomatoes, chorizos, bay leaf, water, oregano, cumin, salt and pepper into a pot. Bring to a boil, cover and simmer for 20 minutes.
  • Add rice to pot, boil again and simmer, covered, until rice is tender and the dish has the consistency of a thick soup, about 15 to 20 minutes. Serve immediately.

Nutrition Facts : @context http, Calories 432, UnsaturatedFat 13 grams, Carbohydrate 33 grams, Fat 22 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 7 grams, Sodium 793 milligrams, Sugar 3 grams, TransFat 0 grams

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ASOPAO DE POLLO (TRADITIONAL CHICKEN ASOPAO) RECIPE
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2004-04-20 Add Sofrito and tomato; cook 3 minutes, stirring frequently. Add rice, wine, ham, and alcaparrado; cook 1 minute, stirring constantly. Add the water …
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From mydominicankitchen.com


ASOPAO DE POLLO (PUERTO RICAN CHICKEN AND RICE SOUP)
Break chicken down and remove the skin, cut breasts in half. Store the chicken wings and back in a resealable plastic bag and freeze for making stock. In a large bowl combine chicken pieces, olive oil, and adobo. Toss until the chicken is well seasoned. Heat a 6-quart caldero or dutch oven over medium-high heat.
From thenoshery.com


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