Asopao Soupy Rice With Chicken Puerto Rico Food

PUERTO RICAN ASOPAO DE POLLO

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.

ASOPAO DE POLLO (TRADITIONAL CHICKEN ASOPAO)

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.

ASOPAO - PUERTO RICO

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.

ASOPAO - SOUPY RICE WITH CHICKEN (PUERTO RICO)

Steps:

• 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.