ASOPAO DE POLLO
This traditional Puerto Rican chicken and rice stew is filling and flavorful.
Provided by The Gruntled Gourmand
Categories World Cuisine Recipes Latin American Caribbean
Time 1h
Yield 6
Number Of Ingredients 17
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.
Nutrition Facts : Calories 549.7 calories, Carbohydrate 55.2 g, Cholesterol 130.6 mg, Fat 17.7 g, Fiber 5.2 g, Protein 38.1 g, SaturatedFat 3.1 g, Sodium 2149.1 mg, Sugar 7.5 g
PUERTO RICAN ASOPAO DE POLLO
Traditional recipe offered by a PR friend's mother while working in the US Virgin Islands. Similar to Chicken and Rice but more soupy. Cooking time does not include overnight marinade.
Provided by Member 610488
Categories Stew
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 24
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.
Nutrition Facts : Calories 519.1, Fat 37.2, SaturatedFat 8.6, Cholesterol 106.9, Sodium 674.8, Carbohydrate 15.9, Fiber 1.5, Sugar 2.7, Protein 27
ASOPAO DE POLLO
This is a somewhat soupier version of Arroz con Pollo. I hadn't made it in years and I made it again last night. It's a hit!!
Provided by Transylmania
Categories One Dish Meal
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 535.3, Fat 16.4, SaturatedFat 4.7, Cholesterol 109.5, Sodium 684.8, Carbohydrate 58.5, Fiber 5.9, Sugar 9.6, Protein 38.1
ASOPAO DE GANDULES (PIGEON PEA STEW)
This simple vegetarian stew makes a hearty and inexpensive main course. It showcases fresh pigeon peas (gandules verdes), which are a staple in Puerto Rico. The small, round legume is similar in size to an English pea. Serve this with rice, tostones (fried plantains) or viandas (steamed or boiled root vegetables). Read more about this recipe.
Provided by Verónica Quiles Maldonado
Categories Healthy Puerto Rican Recipes
Time 35m
Number Of Ingredients 11
Steps:
- Heat oil in a large pot over medium heat. Add gandules, onion, ají dulce (or bell pepper) and garlic. Cook, stirring occasionally, until the vegetables are soft, about 3 minutes. Add 1 cup broth, tomato paste and oregano. Cook, stirring occasionally, until the liquid is almost completely evaporated, about 5 minutes. Stir in the remaining 3 cups broth, salt and pepper. Reduce heat to maintain a simmer, cover and cook, stirring occasionally, until the vegetables are very tender, about 15 minutes more. Stir in culantro (or cilantro).
Nutrition Facts : Calories 241 calories, Carbohydrate 22 g, Fat 15 g, Fiber 5 g, Protein 5 g, SaturatedFat 2 g, Sodium 489 mg, Sugar 5 g
ASOPAO DE POLLO (DAISY)
Number Of Ingredients 10
Steps:
- Brown chicken in oil, remove to plate Stir in sofrito, alcaparrado, cumin. Cook until it starts to sizzle. Add 1/2 of broth and bay leaves, return to a boil. Return chicken to pot, add salt. Bring to a boil, add rice. Cook, partialy cover until rice is tender and chicken is cooked through 30-40 minutes.
More about "asopao de pollo daisy recipes"
ASOPAO DE POLLO - CHICKEN RICE GUMBO - GOYA FOODS
From goya.com
3/5 (6)Total Time 1 hrServings 6
ASOPAO DE POLLO | CHICKEN & RICE SOUP - CHEF ZEE COOKS
From chefzeecooks.com
5/5 (1)Category ChickenServings 5Total Time 40 mins
DOMINICAN SERIES: ASOPAO DE POLLO - COOKING WITH BOOKS
From cookingwithbooks.net
Servings 6-8Estimated Reading Time 3 mins
ASOPAO DE POLLO | KNORR US
From knorr.com
Cuisine Spanish, CaribbeanServings 8
ASOPAO DE POLLO RECIPE (PUERTO RICAN, DOMINICAN CHICKEN ...
From whats4eats.com
Estimated Reading Time 2 mins
PUERTO RICAN ASOPAO | THE SPLENDID TABLE
From splendidtable.org
SOPA DE SALCHICHON | SALAMI SOUP RECIPE - LATINA MOM MEALS
From latinamommeals.com
ASOPAO DE POLLO (TRADITIONAL CHICKEN ASOPAO) RECIPE ...
From myrecipes.com
5/5 (4)Calories 561 per servingServings 5
- 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.
ASOPAO DE POLLO RECIPE - JESSICA B. HARRIS | FOOD & WINE
From foodandwine.com
Servings 6-8
- In a large enameled cast-iron casserole, cook the bacon over moderately low heat until the fat is rendered. Remove the bacon and reserve for another use. Add half the chicken and cook over moderately high heat, turning, until browned all over, about 7 minutes. Transfer to a plate and brown the remaining chicken. Return all the chicken to the pan and add the ham, tomatoes, onion and green pepper. Cover and simmer over low heat until the chicken is cooked through, about 25 minutes. Let cool.
- Remove the chicken meat from the bones. Discard the skin and bones and return the meat to the pan. Add 6 1/2 cups of water and the capers and olives and simmer for 5 minutes. Stir in the rice and 1 teaspoon salt and simmer until the rice is tender, about 15 minutes.
- Meanwhile, in a small saucepan of boiling salted water, cook the peas until tender, about 1 minute for frozen and 4 minutes for fresh.
HOW TO MAKE ASOPAO DE POLLO (CHICKEN STEW) RECIPE
From mystayathomeadventures.com
Estimated Reading Time 4 minsCalories 276 per servingTotal Time 35 mins
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until translucent, add the garlic and cook for 1 more minute.
- Add the chicken breast and cook for 2 minutes per side, until cooked on the outside but still raw inside.
CALORIES IN ASOPAO DE POLLO - HEALTHY RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
Calories 162.6Saturated Fat 3.8 gPolyunsaturated Fat 0.5 gTotal Fat 6.7 g
ASOPAO DE GANDULES RECIPE (PUERTO RICAN RICE AND PIGEON ...
From whats4eats.com
Estimated Reading Time 3 mins
ASOPAO DE POLLO RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
5/5 (2)Calories 163 per servingServings 9
ASOPAO DE POLLO (PUERTO RICAN CHICKEN AND ... - PLAIN.RECIPES
From plain.recipes
ASOPAO DE POLLO - TFRECIPES.COM
From tfrecipes.com
ASOPAO DE POLLO (TRADITIONAL CHICKEN ASOPAO) | MYRECIPES ...
From crecipe.com
ASOPAO DE POLLO (PUERTO RICAN CHICKEN & RICE STEW ...
From pinterest.ca
ASOPAO DE POLLO (TRADITIONAL CHICKEN ASOPAO)
From crecipe.com
ASOPAO DE POLLO DAISY RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love