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Asopao de Pollo
Guardar
Imprimir
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Prep15min
Total45min
Ingredientes13
Porciones4
Guardar
Pinterest
Facebook
Enviar
Imprimir
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Ready to make?
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Guardar
Comparte
Mantener la pantalla
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No hay duda que los puertorriqueños somos soperos. Ni las altas temperaturas nos hacen rechazar un plato de sopas o asopao bien caliente.
Algunos dicen que el asopao surgió de una paella con mucha agua, y yo me atrevo a compararlo con el arroz caldoso elaborado a base de carnes, verduras, mariscos o pollo, que se consume en España. Sin embargo, nuestra isla no deja de ser un buen lugar para probar toda clase de asopaos de mariscos y pescados, acompañados con el rico mofongo o tostones.
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Ingredientes
2
cucharadas de aceite de canola
1/2
taza de pimientos verdes, picados en trocitos pequeños
1
cebolla mediana picada en trocitos
7
ramitas de cilantro fresco picado en trocitos
2
dientes de ajo picados en trocitos
1/2
cucharadita de orégano
2
onzas de jamón ahumado picado en cubitos
3
cucharadas de salsa de tomate (de lata)
1
(3 1/2 lbs) pollo, cortado en pedazos y sin piel, sazonado con sal y pimienta
6
a 8 tazas de agua
1
taza de arroz
Sal y pimienta
Adorna con aceitunas rellenas, chile pimiento en tiras, ó rebanadas de aguacate
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Instrucciones
1
En una olla, calienta el aceite a fuego moderado. Añade y mezcla el pimiento verde, la cebolla, el cilantro, el ajo, el orégano y el jamón.
2
Sofríelos hasta que estén cocidos, pero no dorados.
3
Añade la salsa de tomate y mezcla bien. Agrega los pedazos de pollo, cúbrelos con la mezcla y cocina hasta que el pollo se dore.
4
Añade el agua y cocina a temperatura media por unos 15 minutos.
5
Agrega el arroz y cocina por 25 minutos. Sazona con sal y pimienta.
6
Sirve en plato hondo y adorna.
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Consejos de expertos
consejo 1
Si notas que se seca un poco, puedes añadirle más caldo preparándolo con un cubito de pollo y 4 tazas de agua.
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Información Nutricional
No hay información nutricional disponible para esta receta
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Más acerca de esta receta
No hay duda que los puertorriqueños somos soperos. Ni las altas temperaturas nos hacen rechazar un plato de sopas o asopao bien caliente.
Algunos dicen que el asopao surgió de una paella con mucha agua, y yo me atrevo a compararlo con el arroz caldoso elaborado a base de carnes, verduras, mariscos o pollo, que se consume en España. Sin embargo, nuestra isla no deja de ser un buen lugar para probar toda clase de asopaos de mariscos y pescados, acompañados con el rico mofongo o tostones.
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