Chicken Asopao

By Tablespoon Kitchens

July 20, 2017

Ingredients

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.

No nutrition information available for 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.