Chicken Asopao

By Tablespoon Kitchens

July 20, 2017

tablespoons canola oil

1/2

cup green peppers, chopped

medium onion, chopped

fresh cilantro sprigs, chopped

garlic cloves, minced

1/2

teaspoon oregano

ounces of smoked ham, diced

tablespoons tomato sauce (canned)

(3 1/2 lbs) chicken,skinless, cut into pieces, seasoned with salt and pepper

to 8 cups water

cup long grain white rice

Salt and pepper to taste

Garnish with sliced stuffed green olives, red bell pepper strips, or avocado slices

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1

Heat the oil in a pot at medium temperature. Add and combine green peppers, onion, cilantro, garlic, oregano and ham.
2

Cook until done, but not browned.
3

Add tomato sauce and mix well. Add chicken pieces, cover them with the mixture and cook until brown.
4

Add water and cook at medium heat for about 15 minutes.
5

Add rice and cook for 25 minutes. Season with salt and pepper.
6

Serve on a deep dish and garnish.

If you notice that it gets dry, you can add more broth; prepare it with a chicken bouillon and 4 cups of water.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

There is no doubt that Puerto Ricans love soup. Not even high temperatures make us turn down a hot soup or asopao. Some people say that asopao was created from a paella dish with plenty of water, and I dare to compare it with Spain’s arroz caldoso, which is prepared with meat, vegetables, seafood or chicken. Nevertheless, our island is still a good place to taste many types of shellfish and fish asopaos, served with mofongo or tostones.