Asopao de Pollo is a hearty chicken dish, a cross between a paella and chicken soap, but just lots of yummy seasoning. Its not a spicy dish – it not spicy hot- its spicy and in a lot of seasoning. Also, a traditional Asopao de Pollo de Puerto Rico, has ham but I make mine without it because I have a pork allergy.
I love this dish because its a one pot diner. Hey, I know you are busy and I am busy and we are all trying to save a couple of pennies here and there by not eating out every single day of the week. This dish will make it to my One Pot Wonder Dish List (post coming soon). Because I am all about big, bold beautiful flavors with minimal cleaning. Hope you enjoy this recipe and I hope that it becomes part of your monthly recipe repertoire.
WHAT YOU WILL NEED:
Dutch Oven ( Large Pot)
Wood Cooking Spoons
Once you have gathered all your tools, you are ready to start making this delicious Asopao de Pollo recipe!
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3 garlic cloves
Recao ( culantro)
Roasted Red Peppers
Goya Tomatoes sauce
Once you have gathered all your ingredients, you are ready to start making this delicious Asopao de Pollo recipe!
Make it your own
I love following recipes….when I bake…most of the time, because baking is a science….however when I am cooking I don’t measure, I don’t follow a recipe, I just throw a little bit of this, and a little bit of that. For this recipe I was able to watch myself on a video and then write down the recipe, but usually I just go by what my food smells. I can’t even taste my own food…my son is my taster. I go by how it smells. With that said, if you feel like adding a little more salt or less salt or your favorite hot sauce do it. ( taste the final product first and then add your fave add ons) but make it enjoyable and make it yours!!
DON’T BE INTIMIDATED:
Don’t be intimidated by the many steps, you can literally throw all the ingredients into the pan at the same time and end up with pretty much the same results. I add steps like browning the chicken because you get more flavor; but if you are short in time, skip this step, throw in everything at the same time and allow to cook on medium heat until the chicken is fully cooked.
A hearty dish, a cross between a Paella and Chicken soup; but with lots of seasoning.
3cloves garlic cloves
5leavesRecao (culantro)can sub with cilantro
2tbspRoasted Red Peppers
8ozGoya Tomatoes sauce
Add 1 tbsp of Olive Oil to your dutch oven and turn on heat to medium high.
Next, add the thaw chicken thighs and season well with the adobo goya seasoning.
Sauté the chicken for about 6-7 minutes, until chicken in brown.
Now that the chicken is browned, add the onion and wait until they are soft.
After your onions are soft, add the culantro (cilantro), garlic, and roasted red pepper.
Once you can start smelling the garlic ( about 1 min after adding the garlic) add the tomato sauce. I like to push all the chicken to one side of the pan, I pour the tomato sauce on the opposite side and then add the cumin, the garlic powder, the dried oregano on top of the tomato sauce.
Add the entire 32 oz of Chicken Stock
Followed by the 4 cups of water.
Allow all the liquids to come to a boil.
Now and the salt. ( taste, you can add more to taste)
Finally add the 1.5 cups of rice and lower the heat to low.
Allow the Asopao de Pollo to simmer for about 15minutes. The rice should be soft not crunchy. ( if the liquid dries out too much, add more water and salt and allow the soup to simmer for another 6 minutes).
Now you are ready to enjoy!
meet + Melissa
Glammed Events is a life & style blog, inspired by Melissa’s dreams & aspirations. From a mom sharing her heart to encourage other moms who might be going / living/ surviving the same daily victories / struggles.