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  • Prep 15 min
  • Total 45 min
  • Servings 4

Ingredients

2
tablespoons canola oil
1/2
cup green peppers, chopped
1
medium onion, chopped
7
fresh cilantro sprigs, chopped
2
garlic cloves, minced
1/2
teaspoon oregano
2
ounces of smoked ham, diced
3
tablespoons tomato sauce (canned)
1
(3 1/2 lbs) chicken,skinless, cut into pieces, seasoned with salt and pepper
6
to 8 cups water
1
cup long grain white rice
Salt and pepper to taste
Garnish with sliced stuffed green olives, red bell pepper strips, or avocado slices

Steps

Hide Images
  • 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.

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