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ASOPAO DE POLLO (CHICKEN SOUP)

Escrito por Equipo EditorialRevisado por Walter C

Table of Contents

ASOPAO DE POLLO (CHICKEN SOUP)

ASOPAO DE POLLO (CHICKEN SOUP). Alimento Base: Chicken, Season the chicken with the adobo. Set aside. Heat the oil in a large soup pot and saute the ham over medium heat. Add the recaito, tomato sauce, and alcaparrado. Cook for 5 minutes. Add the...
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Tiempo de preparación 50 minutos
Tiempo Total 50 minutos
Raciones: 6 comensales
Plato: Chicken
Cocina: Puerto Rico
Ingredients Method

Ingredientes
  

  • 1 3- pound chicken cut into serving pieces
  • Adobo to taste
  • 3 tablespoons annatto oil
  • 4 ounces smoked ham diced
  • 1/2 cup basic recaito
  • 1 cup tomato sauce
  • 1/2 cup alcaparrado
  • 6 cups water
  • 2 cups short-grain rice
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/2 cup green peas cooked, for garnish
  • 1/2 cup diced pimientos for garnish

Method
 

  1. Preparation
  2. Season the chicken with the adobo. Set aside.
  3. Heat the oil in a large soup pot and saute the ham over medium heat.
  4. Add the recaito, tomato sauce, and alcaparrado. Cook for 5 minutes.
  5. Add the chicken and water, and bring to a boil. Stir in the rice, salt, and pepper, and turn the heat to a medium-low.
  6. Cover and simmer for 30 minutes, or until the rice is done.
  7. The soup should have a thick consistency.
  8. Serve in bowls and garnish with the peas and pimientos.