🍲⭐ Premium

Asopao de pollo

Name: Asopao de pollo
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: PR
Ingredients: 1 kg chicken thighs and drumsticks; 1 tbsp adobo seasoning (or 1 tsp salt, ½ tsp garlic powder, ½ tsp oregano); 3 tbsp annatto oil (or olive oil with 1 tsp ground annatto); 5 tbsp sofrito (blended onion, peppers, garlic and coriander); 4 tbsp tomato sauce; 10 pimento-stuffed green olives; 1 tbsp capers; 2 litres chicken stock; 200 g medium-grain rice, rinsed; 100 g peas; 1 jar (200 g) roasted red peppers, cut into strips; 2 tbsp chopped fresh coriander (cilantro); to taste salt; 250 ml hot water (optional, to loosen the soup)

20m

Prépa

50m

Cuisson

Portions

Facile

Difficulté

Soupe-ragoût portoricaine de poulet et riz au sofrito, roucou, olives, câpres et petits pois.

#puerto-rican#chicken#rice#soup#sofrito#comfort-food

Portions

6portions

Ingrédients

Nutrition

calories430

protein30g

carbs36g

fat17g

fiber3g

Par portion

Étapes

Season and brown the chicken

Rub the chicken all over with the adobo seasoning. Heat the annatto oil in a large pot (at least 5 litres) over medium-high heat and brown the chicken about 4 minutes per side, turning once.

1 kg chicken
1 tbsp adobo seasoning
3 tbsp annatto oil

✅ C'est prêt quand : chicken is golden brown on both sides (it does not need to be cooked through yet)

⏱8:00

Add the sofrito

Add the sofrito, tomato sauce, olives and capers to the pot with the chicken and cook over medium heat for 3 minutes, stirring often.

5 tbsp sofrito
4 tbsp tomato sauce
10 olives
1 tbsp capers

✅ C'est prêt quand : mixture is fragrant and slightly thickened

⏱3:00

Simmer the chicken

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Shred the chicken

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Cook the rice

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Serve

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Season and brown the chicken

Rub the chicken all over with the adobo seasoning. Heat the annatto oil in a large pot (at least 5 litres) over medium-high heat and brown the chicken about 4 minutes per side, turning once.

1 kg chicken
1 tbsp adobo seasoning
3 tbsp annatto oil

✅ C'est prêt quand : chicken is golden brown on both sides (it does not need to be cooked through yet)

⏱8:00

Add the sofrito

Add the sofrito, tomato sauce, olives and capers to the pot with the chicken and cook over medium heat for 3 minutes, stirring often.

5 tbsp sofrito
4 tbsp tomato sauce
10 olives
1 tbsp capers

✅ C'est prêt quand : mixture is fragrant and slightly thickened

⏱3:00

Simmer the chicken

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Shred the chicken

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Cook the rice

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Serve

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

History & Culture

The Story Behind the Dish

📍 Puerto Rico📅 Colonial era🍲 PR

Asopao, from 'asopado' (soupy), is Puerto Rico's take on the Spanish soupy rice dishes. Halfway between a stew and a soup, it's the dish Puerto Ricans make on rainy days, when someone is sick, or late at night after a party.

There are versions with chicken, shrimp, pigeon peas and even lobster, but chicken asopao is the most beloved.