Soupy Rice with Chicken
Cozy Up with a Bowl of Soupy Rice with Chicken (Asoapao de P pollo) – A Puerto Rican Comfort Classic!
Looking for a heartwarming and flavorful dish that will transport you straight to the shores of Puerto Rico? Look no further than Asoapao de Pollo – a comforting, savory, and incredibly satisfying soupy rice with chicken. This isn’t just soup; it’s a complete meal packed with tender chicken, fragrant spices, and perfectly cooked rice, all simmered in a rich and flavorful broth.
Asoapao (pronounced ah-so-pah-oh) is a staple in Puerto Rican households, often made with different proteins like beef or pork. But the chicken version is a particular favorite, offering a delicate flavor that complements the vibrant spices beautifully. It’s the perfect dish for a chilly evening, a family gathering, or simply when you’re craving a taste of home.
What makes this recipe special?
This Asoapao de Pollo recipe stays true to its roots, utilizing traditional Puerto Rican seasonings like sazón con achiote (seasoning with coriander and annatto) and culantro (recao). These ingredients are key to achieving that authentic Puerto Rican flavor. We’ve also included ajies dulces (sweet peppers) for a touch of sweetness and aroma, though these can be a little hard to find outside of Puerto Rico – don’t worry if you can’t get them, the dish will still be delicious!
Tips for the Perfect Asoapao:
- Rinse the Rice: Rinsing the rice removes excess starch, resulting in a lighter, fluffier texture.
- Don’t Skip the Sazón: The sazón is crucial for the authentic flavor. It’s a blend of spices that adds depth and color.
- Low and Slow: Cooking the rice on low to medium heat ensures it cooks evenly and absorbs the flavors of the broth.
- Adjust to Your Liking: Feel free to adjust the amount of liquid to achieve your desired consistency. Some prefer a thicker, more stew-like Asoapao, while others prefer a more soupy consistency.
Serving Suggestions:
- Garnish with fresh cilantro for a pop of color and freshness.
- Serve with a side of tostones (fried plantains) for a complete Puerto Rican meal.
- A sprinkle of hot sauce adds a nice kick!
So, gather your ingredients, embrace the aromas, and prepare to enjoy a truly authentic and comforting bowl of Soupy Rice with Chicken! Buen provecho! (Enjoy your meal!)
Soupy Rice with Chicken (Asoapao de Pollo)
Ingredients
- 1 tablespoon oil
- 6 pieces chicken thighs
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped onions
- 2 tablespoons tomato sauce
- 3 sprigs chopped cilantro
- 4 pieces ajies dulces, chopped
- 2 leaves culantro (recao), chopped
- 1/2 cup diced lean ham (optional)
- 1 envelope seasoning with coriander and annatto
- 2 bay leaves bay leaves
- 3 cups unsalted chicken stock
- 4 cups water
- 3/4 cup long-grain white rice, rinsed
- 1 can (8.5 ounces) sweet peas, drained
Instructions
- In a bowl, add the condiments to season chicken and stir well.
- Season the chicken thoroughly with condiments on both sides. Refrigerate for 4 hours or overnight.
- Sear the chicken in a 4-quart saucepan with 1 tablespoon oil over high heat until both sides are lightly brown. Remove from saucepan and set aside.
- Using the same saucepan, add all the ingredients for sautéing the condiments. Stir until well blended and sauté for 5 minutes over medium heat, stirring occasionally.
- Place the seared chicken thighs back into saucepan and coat them evenly with the tomato-oil based sauce. Simmer for 2 minutes.
- Pour the liquids into saucepan and bring the liquid to a boil.
- Add the rice and peas to the boiling water. Stir well. Cover saucepan with lid and cook over medium heat for 5 minutes.
- Reduce heat to low medium and cook for 20 minutes or until the rice is tender and the soup thickens to your liking.
- Make sure the chicken is thoroughly cooked and rice is tender before serving.
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