ASOPAO DE POLLO
This traditional Puerto Rican chicken and rice stew is filling and flavorful.
Provided by The Gruntled Gourmand
Categories World Cuisine Recipes Latin American Caribbean
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- Season chicken thighs with black pepper and adobo seasoning.
- Heat olive oil in a large pot over medium-high heat. Cook and stir green pepper, red pepper, onion, garlic, and tomato paste in the hot oil, until the vegetables have softened slightly, 3 to 4 minutes. Remove vegetables from the pot and set aside.
- Pan fry chicken in the pot until browned, 4 to 5 minutes on each side. Return cooked vegetables to the pot along with rice, diced tomatoes, chicken broth, bay leaf, and red pepper flakes. Bring to a boil, then reduce heat to medium-low and simmer until rice is tender and chicken is no longer pink inside, about 20 minutes.
- Stir in peas and olives and cook for another 5 minutes. Remove from heat and discard bay leaf. Stir in cilantro and serve.
Nutrition Facts : Calories 549.7 calories, Carbohydrate 55.2 g, Cholesterol 130.6 mg, Fat 17.7 g, Fiber 5.2 g, Protein 38.1 g, SaturatedFat 3.1 g, Sodium 2149.1 mg, Sugar 7.5 g
ASOPAO DE POLLO (PUERTO RICAN CHICKEN STEW)
The Puerto Rican dish "asopao", a cross between soup and stew, is an easy, tasty one-dish meal.
Provided by imdane
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h10m
Yield 12
Number Of Ingredients 21
Steps:
- Blend 1 cup chicken stock with lime juice, bell pepper, sweet pepper, jalapeno, garlic, cilantro, and oregano to make the sofrito.
- Combine olive oil and annatto seeds in a large skillet over medium heat. Heat until seeds start to open up and oil turns a yellow-orange color, 3 to 4 minutes. Add enough chicken to cover the pan in a single layer without overcrowding. Cook, turning halfway, until juices run clear, 7 to 10 minutes.
- Combine remaining chicken stock, 1/2 of the sofrito, and bay leaves in a large pot. Bring to a boil. Stir in rice, tomato, green peas, onion, green olives, capers, adobo seasoning, salt, and pepper.
- Add the cooked chicken to the broth. Saute remaining chicken in the annatto oil before adding to the pot. Reduce heat to low and simmer until rice is tender, about 20 minutes more.
Nutrition Facts : Calories 298.6 calories, Carbohydrate 31 g, Cholesterol 58.9 mg, Fat 7.4 g, Fiber 2.4 g, Protein 26 g, SaturatedFat 1.4 g, Sodium 683.6 mg, Sugar 2.2 g
PUERTO RICAN SEAFOOD SOUP: ASOPAO DE MARISCOS
Steps:
- In a large stockpot, add enough olive oil to coat the bottom the pan thinly and saute the large diced white onion and large diced green pepper until translucent. Add lobster heads and shrimp shells. Cook until color starts changing and starts to look red. Add tomato sauce, white wine, and bay leaf. Add clam juice and water. Cook for at least 2 hours, then strain.
- In a medium size stockpot, saute the small diced onion, and small diced pepper until translucent. Add rice, clams, mussels, bay leaf, and a pinch of saffron. Add all strained seafood stock and cook until rice is soft, approximately 20 minutes. Add shrimp, scallops, and lobster. Cook for approximately 8 minutes. Add culantro and season with salt and pepper.
PUERTO RICAN ASOPAO DE POLLO
Traditional recipe offered by a PR friend's mother while working in the US Virgin Islands. Similar to Chicken and Rice but more soupy. Cooking time does not include overnight marinade.
Provided by Member 610488
Categories Stew
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- Grind all the Adobo ingredients together in a mortar and pestle or food processor to make a paste.
- In a cast-iron or heavy skillet, heat ½ cup olive oil. When very hot, add annatto seeds. Turn heat to low, continue cooking, stirring frequently, for approximately 5 minutes, until oil is a rich orange-red color. Allow to cool, then strain into a clean glass container. Set aside. Discard seeds.
- Whir all Sofrito ingredients in a blender until chopped.
- Add 1/4 part of the sofrito with the vinegar to the adobo mixture in a bowl and blend well. Rub the mixture over the chicken pieces. Let marinate in the refrigerator overnight. Place remaining sofrito mixture in tight lidded container and refridgerate.
- In a soup pot, heat the achiote oil. Add remaining 3/4 part of the sofrito. Cook for 2 minutes.
- Add chicken. Cook over medium heat, stirring frequently to ensure that all the pieces of chicken are seasoned. Continue cooking a few minutes more until the chicken is opaque.
- Add the white wine and tomato sauce and stir well, then add the rice, water, capers, olives, bay leaves, oregano, and salt. Return the mixture to a boil, then lower heat and simmer, covered, 20 to 25 minutes. Add salt and pepper to taste.
Nutrition Facts : Calories 519.1, Fat 37.2, SaturatedFat 8.6, Cholesterol 106.9, Sodium 674.8, Carbohydrate 15.9, Fiber 1.5, Sugar 2.7, Protein 27
ASOPAO DE POLLO - CARIBBEAN CHICKEN AND RICE
I found this recipe in my Betty Crocker's International cookbook and thought it sounded pretty good. It is a chicken dish with rice, filled with spices, stewed tomatoes, capers, olives, ham, garlic, peas and more. I can't wait to try it myself. It could be a one dish meal or you could serve it with a salad. Hope you enjoy!
Provided by Leahs Kitchen
Categories Stew
Time 1h25m
Yield 1 chicken, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Sear chicken pieces and diced onion in a deep 12" skillet or dutch oven. (You may have to use two pans if it doesn't fit in one; dividing the spices, broth, tomatoes etc between the two pans.).
- Add broth, salt, oregano, coriander,blended tomatoes, onion, and garlic.
- Heat to boiling; reduce heat.
- Cover and simmer for 30 minutes.
- Cook rice according to directions on bag, except add chicken broth where it calls for water.
- While the rice is cooking add peas, green pepper, ham, olives, capers and 1 tablespoon of the caper liquid to chicken dish.
- Cover and simmer the chicken dish until the rice is done.
- Serve the chicken on top of the rice, pour the sauce over and sprinkle with parmesan.
EASY ASOPAO DE POLLO - CHICKEN AND RICE STEW
Make and share this Easy Asopao De Pollo - Chicken and Rice Stew recipe from Food.com.
Provided by FLKeysJen
Categories Stew
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a Dutch oven over medium-high heat. Add chicken, chiles, onion, oregano, paprika and salt and cook, stirring, until the onions have softened, 3 to 5 minutes.
- Add tomato sauce, tomato, pimientos, olives, capers and water and bring to a boil. Stir in rice; return to a boil. Reduce heat to a simmer and cook, uncovered, until the sauce is thick, the rice is tender and the chicken is cooked through, 35 to 45 minutes.
- Stir in cilantro and serve.
Nutrition Facts : Calories 409.2, Fat 8.7, SaturatedFat 1.9, Cholesterol 106.2, Sodium 631.4, Carbohydrate 50.9, Fiber 3.8, Sugar 4.1, Protein 31.1
ASOPAO DE GANDULES CON BOLITAS DE PLáTANO
Con su permiso que ahora me voy a disfrutar de este delicioso asopao de gandules con bolitas de plátano. ¡Provechito!
Provided by My Food and Family
Categories Cocina internacional
Time 50m
Yield 9 porciones
Number Of Ingredients 14
Steps:
- Mezcla los plátanos y 1/3 del ajo hasta formar una masa blanda. Forma 18 bolitas, usando 1 cda. de la mezcla de plátano para cada una.
- Calienta el aceite a fuego medio en una olla alta de 8 cuartillos de capacidad. Agrega la cebolla, el pimiento, 1/3 taza del cilantro y el ajo restante; cocina 5 min., revolviendo constantemente. Incorpora los gandules (frijoles de palo) y la salsa de tomate; cocina 1 min. Añade el agua y los cubitos de caldo; revuelve y deja que hierva. Agrega la calabaza y las bolitas de plátano; cocina 10 min.
- Añade el arroz, el jamón y las aceitunas; revuelve. Cocina la sopa a fuego medio-bajo, manteniendo un hervor suave 15 min. o hasta que el arroz esté blando. Sírvela con el cilantro restante espolvoreado encima.
Nutrition Facts : Calories 210, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ASOPAO DE POLLO (TRADITIONAL CHICKEN ASOPAO)
The Puerto Rican dish asopao, a cross between soup and paella, is an easy, hearty one-dish meal. Adapted from Cooking Light, APRIL 2001
Provided by Rita1652
Categories One Dish Meal
Time 55m
Yield 5 serving(s)
Number Of Ingredients 17
Steps:
- *Note:alcaparrado is a mixture of whole green olives, pimentos, and capers; look for it in the Latin section of the supermarket or in Latino markets such as Goya.
- Combine the first 5 ingredients in a small bowl.
- Sprinkle chicken with the oregano mixture.
- Heat Annatto Oil in a large nonstick skillet over medium-high heat.
- Add the chicken; cook 8 minutes, turning once.
- Reduce heat to medium.
- Add Sofrito and tomato; cook 3 minutes, stirring frequently.
- Add rice, wine, ham, and alcaparrado; cook 1 minute, stirring constantly.
- Add the water and chicken broth; bring to a boil.
- Cover, reduce heat, and simmer for 20 minutes.
- Stir in the peas, and cook for 5 minutes or until the rice is tender.
- Garnish and serve.
Nutrition Facts : Calories 691, Fat 30.1, SaturatedFat 8.7, Cholesterol 163, Sodium 842, Carbohydrate 53.9, Fiber 2.7, Sugar 2.8, Protein 42
ASOPAO DE POLLO (PUERTO RICAN CHICKEN AND RICE STEW)
Steps:
- For the sofrito: Roughly chop the garlic, onion, ham, bell pepper and sweat them in 3 tablespoons of olive oil. Add the tomato paste, achiote paste or sazon goya, oregano, salt, pepper, and vinegar cook for about 5 more minutes. Once cooked, puree it in the blender or food processor. Make the stock and cook the chicken: Cook the chicken in 9 cups of water, and the rest of the stock ingredients except the taro roots or potatoes and chopped carrot. Cook for 30 minutes. Be careful not to boil or the chicken will get stringy. Once its cooked, take out the onions and the garlic. At this time you can shred the chicken. Make the asopao: Return the chicken to the stock and add the taro root or potatoes cut in 1/2 inch pieces, the carrots, capers, olives, sofrito, and the rice (which has been previously soaking in water for 30 minutes.) Cook the asopao for about 25-30 minutes. Serve with garnishes.
ASOPAO DE POLLO
Steps:
- Thoroughly combine the garlic, oregano, salt, and pepper in a small bowl and sprinkle on the chicken pieces.
- Put the oil in a deep skillet or flameproof casserole, preferably nonstick, with a lid. Place over medium-high heat and wait a minute or so, until the oil is hot. Add the chicken, skin side down, and brown it well, rotating and turning the pieces as necessary, 10 to 15 minutes. Remove from the skillet and set aside. Add the ham, onion, bell pepper, and tomatoes to the skillet and cook, stirring occasionally, until the ham is browned and the onion softened, about 5 minutes. Return the chicken to the skillet, cover, and cook over medium-low heat for 30 minutes.
- Raise the heat to medium and stir in the capers, olives, and rice. Add the chicken stock, then cover and simmer over low heat until the rice is softened but the mixture is still quite moist, about 15 minutes.
- Season with salt and pepper, garnish with peas and red peppers if you like, and serve immediately.
ASOPAO DE POLLO Y MARISCOS
Make and share this Asopao De Pollo Y Mariscos recipe from Food.com.
Provided by Member 610488
Categories Chicken Thigh & Leg
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Mix the chicken, thyme, oregano and garlic. Set aside. In a large non-reactive heavy skillet on medium heat, heat the oil and saute the chicken to brown on all sides. Reserve.
- Add the bacon and saute until browned. Add the onions, peppers, hot pepper and stir for a few minutes to cook through. Add the tomatoes.
- Add the rice and coconut, and stir to coat with vegetables. Add the wine and cook for a few minutes to cook away half the liquid.
- Add the chicken stock and freshly ground pepper to taste. Bring to a boil and cover and cook over low heat for 20 minutes.
- Remove the cover and stir in the shrimp, peas and lime juice. Cover and cook for 8 minutes more. Season to taste with sea salt, and serve.
Nutrition Facts : Calories 1177.2, Fat 52.3, SaturatedFat 16.2, Cholesterol 271.2, Sodium 1147.1, Carbohydrate 106.5, Fiber 7.8, Sugar 12.2, Protein 57.8
ASOPAO - PUERTO RICO
Asopao is a chicken and rice stew that is related to the famous Spanish dish called paella. The word asopao means "soupy "in Spanish. From "Cooking the Caribbean Way".
Provided by lazyme
Categories Ham
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a small bowl, mash garlic with the back of a spoon.
- Rub garlic into chicken.
- In a wide, shallow bowl combine flour, salt, black pepper, and oregano.
- Roll chicken pieces in flour mixture.
- In a large kettle, melt lard over medium high heat.
- Add chicken and cook for 8 to 10 minutes or until brown.
- Remove from kettle and set aside.
- Add green pepper and onions to kettle and saute until onions are transparent.
- Stir in ham and tomatoes.
- Cook over medium heat for 10 minutes.
- Return chicken to kettle and stir well.
- Reduce heat to low, cover, and cook for 30 minutes or until chicken is tender.
- Remove chicken from tomato mixture.
- When cool, remove meat from bones and cut into bite-size pieces.
- Add chicken broth and rice to tomato mixture and stir well.
- Bring to a boil over high heat.
- Reduce heat to low and cover, placing a paper towel between the kettle and the lid.
- Simmer for 20 minutes.
- Add peas, olives, parmesan cheese, and chicken and stir well.
- Cover and cook for 5 more minutes.
Nutrition Facts : Calories 937.7, Fat 44.9, SaturatedFat 14, Cholesterol 185.4, Sodium 1362.5, Carbohydrate 68, Fiber 8.5, Sugar 10.3, Protein 62
ASOPAO DE POLLO (DAISY)
Number Of Ingredients 10
Steps:
- Brown chicken in oil, remove to plate Stir in sofrito, alcaparrado, cumin. Cook until it starts to sizzle. Add 1/2 of broth and bay leaves, return to a boil. Return chicken to pot, add salt. Bring to a boil, add rice. Cook, partialy cover until rice is tender and chicken is cooked through 30-40 minutes.
ASOPAO DE POLLO (ONE-DISH CHICKEN AND RICE)
Steps:
- Heat oil in a Dutch oven over medium-high heat. Add chicken, chiles, onion, oregano, paprika and salt and cook, stirring, until the onions have softened, 3 to 5 minutes. Add tomato sauce, tomato, pimientos, olives, capers and water and bring to a boil. Stir in rice; return to a boil. Reduce heat to a simmer and cook, uncovered, until the sauce is thick, the rice is tender and the chicken is cooked through, 35 to 45 minutes. Stir in cilantro and serve.
ASOPAO
Provided by Robert Farrar Capon
Categories dinner, casseroles, main course
Time 45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Put chicken, onion, garlic, green pepper, tomatoes, chorizos, bay leaf, water, oregano, cumin, salt and pepper into a pot. Bring to a boil, cover and simmer for 20 minutes.
- Add rice to pot, boil again and simmer, covered, until rice is tender and the dish has the consistency of a thick soup, about 15 to 20 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 432, UnsaturatedFat 13 grams, Carbohydrate 33 grams, Fat 22 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 7 grams, Sodium 793 milligrams, Sugar 3 grams, TransFat 0 grams
ASOPAO DE CAMARONES
Make and share this Asopao De Camarones recipe from Food.com.
Provided by ellie3763
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Pour 1 cup of rice into a bowl and cover with 2 inches of water. Set it aside to soak for 1 hour.
- In a large pot heat 1 tbs of olive oil, add 6 cubes (or Tbs) of sofrito, cook for about 4 minutes. Add 1 cup of diced tomato, 1/2 cup of tomato sauce, 1 tsp of capers and 8 pimento stuffed olives, stir till well combined and bring to a simmer. Bring to a simmer, reduce heat, cover and cook for 15 minutes.
- Add 4 cups of clam juice. Bring the stock to a boil and add shrimp.
- Drain the rice, add to the pot and stir. Set to a medium heat, cover and cook for 10 minutes. Cook until the rice is tender and it has a gumbo like consistency. If you want it thicker, lower the heat, cover and cook to desired consistency. If you want it thinner, add water 1/4 cup at a time.
Nutrition Facts : Calories 220.4, Fat 1.6, SaturatedFat 0.3, Cholesterol 110.4, Sodium 769.6, Carbohydrate 36.1, Fiber 1.7, Sugar 5.9, Protein 14.7
ONE-DISH CHICKEN AND RICE (ASOPAO DE POLLO)
This was pinched from cooking .com
Provided by Joyce Wall
Categories Chicken
Time 55m
Number Of Ingredients 16
Steps:
- 1. Heat oil in a Dutch oven over medium-high heat. Add chicken, chiles, onion, oregano, paprika and salt and cook, stirring, until the onions have softened, 3 to 5 minutes.
- 2. Add tomato sauce, tomato, pimientos, olives, capers and water and bring to a boil. Stir in rice; return to a boil. Reduce heat to a simmer and cook, uncovered, until the sauce is thick, the rice is tender and the chicken is cooked through, 35 to 45 minutes. Stir in cilantro and serve.
ASOPAO DE MARISCOS (PUERTO RICAN SEAFOOD STEW)
Rosie Perez approves!
Provided by @MakeItYours
Number Of Ingredients 25
Steps:
- For the Sofrito: In the carafe of a blender add the cubanelle peppers, onions, garlic, sweet peppers, cilantro, culantro, dried oregano, salt and olive oil and blend until finely chopped, almost smooth.
- For the Asopao: Heat a large pot over medium high heat and add olive oil. Add the oregano, garlic, sazon, adobo seasoning, sofrito, and culantro and cook for 5 minutes. Add the shrimp and lobster and cook until it just turns pink and opaque, another 5 minutes. Add the tomato sauce, alcaparrado, seafood stock and water and bring to a simmer. Add the peas and the rice and cook, stirring occasionally, until the rice is just cooked though, about 20 minutes. If the stew becomes too thick add additional water and serve.
- Tip: If you're local market does not carry culantro, add a little more cilantro to substitute!
SHRIMP ASOPAO
This Cuban recipe for Latino-style shrimp soup is hearty like a beef stew would be.
Provided by Judith Hornlein
Categories World Cuisine Recipes Latin American Caribbean
Time 1h10m
Yield 8
Number Of Ingredients 16
Steps:
- Season the shrimp with salt, pepper, and adobo seasoning; set aside.
- Heat the olive oil in a large, deep pot over medium-high heat. Cook the green bell pepper, red bell pepper, tomato, and onion in the hot oil until the onion is soft. Mix in the garlic and tomato paste. Stir in the rice until coated. Pour in the water. Drop in the bay leaf. Bring the mixture to a boil; reduce heat to medium-low and simmer about 20 minutes. Add the seasoned shrimp and the peas. Cook until the shrimp is pink, about 5 minutes; remove from heat immediately.
Nutrition Facts : Calories 262.6 calories, Carbohydrate 35.2 g, Cholesterol 86.3 mg, Fat 6.5 g, Fiber 2.5 g, Protein 15.1 g, SaturatedFat 1 g, Sodium 265.3 mg, Sugar 1.6 g
ONE DISH CHICKEN AND RICE (ASOPAO DE POLLO) RECIPE
Provided by jdwooten
Number Of Ingredients 15
Steps:
- Heat oil in a Dutch oven over medium-high heat. Add chicken, chiles, onion, oregano, paprika and salt and cook, stirring, until the onions have softened, 3 to 5 minutes. Add tomato sauce, tomato, pimientos, olives, capers and water and bring to a boil. Stir in rice; return to a boil. Reduce heat to a simmer and cook, uncovered, until the sauce is thick, the rice is tender and the chicken is cooked through, 35 to 45 minutes. Stir in cilantro and serve. Note: Anaheim chiles (a.k.a. New Mexico chiles) are 7 to 10 inches long, ripen from green to red and are mildly spicy. Poblano peppers (sometimes called pasilla peppers) are dark green in color, about 6 inches long and can be fiery or relatively mild; there's no way to tell until you taste them. The two can be used interchangeably and are found at most large supermarkets.
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