Asopao De Pollo Caribbean Chicken And Rice Recipes

ASOPAO DE POLLO

Steps:

• Season chicken thighs with black pepper and adobo seasoning.
• Heat olive oil in a large pot over medium-high heat. Cook and stir green pepper, red pepper, onion, garlic, and tomato paste in the hot oil, until the vegetables have softened slightly, 3 to 4 minutes. Remove vegetables from the pot and set aside.
• Pan fry chicken in the pot until browned, 4 to 5 minutes on each side. Return cooked vegetables to the pot along with rice, diced tomatoes, chicken broth, bay leaf, and red pepper flakes. Bring to a boil, then reduce heat to medium-low and simmer until rice is tender and chicken is no longer pink inside, about 20 minutes.
• Stir in peas and olives and cook for another 5 minutes. Remove from heat and discard bay leaf. Stir in cilantro and serve.

ASOPAO DE POLLO

Steps:

• Rub the chicken thighs with salt, pepper, and half of the garlic.
• In a large dutch oven heat half of the oil. Add the chicken and cook over medium high heat for about five minutes on each side, or until slightly browned. Remove chicken from the pot.
• Add the remaining oil to the pot and begin to saute the onion, pepper, celery, and ham over low heat. Once the onion is soft add the garlic and half the cilantro. Cook for about 10 minutes.
• Add tomatoes, tomato paste, water or stock, and seasonings. Cook for about 15 minutes, or until bubbling.
• Add chicken, cover, and simmer for about 30 minutes, or until chicken is tender.
• Add rice, peas, and remaining cilantro. Make sure there is plenty of liquid. You want this to be a bit soupy. Stir well, bring to a boil again, then cover and simmer for 20 minutes, or until the rice is done.
• Add the cheese and serve.

ASOPAO DE POLLO (PUERTO RICAN CHICKEN & RICE GUMBO)

Steps:

• Cut the chicken thighs into about 2 inch chunks, then season with adobo and dried oregano.
• Heat a Dutch oven on medium heat, then add the olive oil, sofrito and chicken.
• Add the tomato sauce, Sazon, cumin, bay leaves, bouillon cube, and the chicken broth.
• Add the cilantro and thyme to the pot, then bring the mixture to a boil.
• Add the rice and stir, then reduce the heat to medium-low and cover the pot.
• Cook the rice for 25-30 minutes, or until tender. Then, next the corn into the rice and cook for 5 minutes.
• Once the corn is cooked, add the peas and stir to combine.
• Serve the asopao nice and hot!

ASOPAO DE POLLO - CARIBBEAN CHICKEN AND RICE

Steps:

• Sear chicken pieces and diced onion in a deep 12" skillet or dutch oven. (You may have to use two pans if it doesn't fit in one; dividing the spices, broth, tomatoes etc between the two pans.).
• Add broth, salt, oregano, coriander,blended tomatoes, onion, and garlic.
• Heat to boiling; reduce heat.
• Cover and simmer for 30 minutes.
• Cook rice according to directions on bag, except add chicken broth where it calls for water.
• While the rice is cooking add peas, green pepper, ham, olives, capers and 1 tablespoon of the caper liquid to chicken dish.
• Cover and simmer the chicken dish until the rice is done.
• Serve the chicken on top of the rice, pour the sauce over and sprinkle with parmesan.

CARIBBEAN CHICKEN AND RICE (ASOPAO DE POLLO)

Steps:

• Place chicken in 12 inch skillet or Dutch oven. Sprinkle with salt, oregano, coriander and pepper. Add water, tomatoes, onion and garlic. Heat to boiling. Reduce heat. Cover and simmer 30 minutes. Stir rice into liquid. Cover and simmer until thickest pieces of chicken are done, about 20 minutes. Rinse frozen peas under running cold water to separate. Drain. Add peas, green pepper, ham, olives, capers and 1 tablespoon caper liquid to chicken. Cover and simmer 5 minutes. Serve with cheese. Recipe By : Betty Cricker Regional and International Recipes Posted to MC-Recipe Digest V1 #279 Date: Mon, 04 Nov 1996 21:25:25 -0800 From: Connie Halliday NOTES : Smoked ham, capers and green olives add a slightly salty flavor to this Puerto Rican specialty that begins with a zesty sofrito of tomatoes, onion and garlic.