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Chicken Asopao
Prep 15min
Total45min
Ingredients13
Servings4
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.
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Ingredients
2tablespoons canola oil
1/2cup green peppers, chopped
1medium onion, chopped
7fresh cilantro sprigs, chopped
2garlic cloves, minced
1/2teaspoon oregano
2ounces of smoked ham, diced
3tablespoons tomato sauce (canned)
1(3 1/2 lbs) chicken,skinless, cut into pieces, seasoned with salt and pepper
6to 8 cups water
1cup long grain white rice
Salt and pepper to taste
Garnish with sliced stuffed green olives, red bell pepper strips, or avocado slices
Directions
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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.
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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.
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Nutrition Information
No nutrition information available for this recipe
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More About This Recipe
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.
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