Asopao - Soupy Rice With Chicken (Puerto Rico) Recipe #372994
From Foods with a Foreign Flavor textbook - posted for ZWT5.
by NELady
1¼ hours | 15 min prep
SERVES 6 -8 , 6 -8 servings
- 3 lbs chicken, cut up
- 8 cups water
- 1 sliced onion
- 1 garlic clove
- 2 tablespoons salt
- 1/4 lb salt pork, cubed
- 1/4 lb ham, cubed
- 1 bell pepper, chopped
- 1 garlic clove, crushed
- 1/2 cup tomato sauce
- 1 tablespoon capers
- 1/2 cup green olives
- 1/2 teaspoon oregano
- 2 tablespoons red wine vinegar
- 1/2 teaspoon ground black pepper
- 1 lb white rice
- 1 cup canned peas or cooked peas
- 1 (8 ounce) can yellow asparagus (optional)
- 4 pimientos (optional)
- 1 cup grated parmesan cheese (optional)
- Cook chicken with water, onion, whole garlic and salt until chicken is tender.
- Bone chicken; strain. Save broth.
- Fry salt pork, ham, bell pepper, crushed garlic, tomato sauce, capers, olives, oregano, vinegar and pepper in Dutch oven. Stir to make a sauce for 5 minutes. Add rice, chicken and 6 cups of saved broth.
- Let cook until rice is done over low heat.
- Before serving, stir in peas.
- Serve garnished with asparagus and pimentos, sprinkled with cheese.
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5 stars