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Chicken Asopao

  • Prep 15 min
  • Total 45 min
  • Ingredients 13
  • 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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

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

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.

Directions

  • 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.

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.

Rate and Comment

Jeannette Quinones Jeannette Quinones
May 19, 2016

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.