Asopao Puerto Rico Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ASOPAO DE POLLO



Asopao de Pollo image

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

2 pounds boneless, skinless chicken thighs
½ teaspoon ground black pepper
1 serving light adobo seasoning (such as Goya ®)
3 tablespoons olive oil
1 green bell pepper, diced
1 red bell pepper, diced
1 medium onion, diced
4 cloves garlic, minced
2 tablespoons tomato paste
1 ½ cups medium-grain rice
2 (14.5 ounce) cans diced tomatoes
6 cups low-sodium chicken broth
1 bay leaf
¼ teaspoon red pepper flakes, or to taste
1 cup frozen petite peas, thawed
1 cup sliced pimento-stuffed green olives
¼ cup chopped fresh cilantro

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 SEAFOOD SOUP: ASOPAO DE MARISCOS



Puerto Rican Seafood Soup: Asopao de Mariscos image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 16

Olive oil, for sauteing
1 white onion, cut into large dice, plus 1 white onion, cut into small dice
1 green pepper, cut into large dice, plus 1 green pepper, cut into small dice
2 (1 1/2 pound) lobsters, heads removed and reserved, tail sliced into 1-inch thick pieces, and claws cracked
8 ounces large shrimp, peeled and cleaned, shells reserved
1 cup canned tomato sauce
1 cup white wine
4 cups clam juice
4 cups water
1 bay leaf, plus 1 bay leaf
2 cups rice
24 Little Neck clams
24 mussels
8 ounces sea scallops, cleaned
Pinch saffron
1/2 bunch culantro (not cilantro), finely chopped

Steps:

  • In a large stockpot, add enough olive oil to coat the bottom the pan thinly and saute the large diced white onion and large diced green pepper until translucent. Add lobster heads and shrimp shells. Cook until color starts changing and starts to look red. Add tomato sauce, white wine, and bay leaf. Add clam juice and water. Cook for at least 2 hours, then strain.
  • In a medium size stockpot, saute the small diced onion, and small diced pepper until translucent. Add rice, clams, mussels, bay leaf, and a pinch of saffron. Add all strained seafood stock and cook until rice is soft, approximately 20 minutes. Add shrimp, scallops, and lobster. Cook for approximately 8 minutes. Add culantro and season with salt and pepper.

PUERTO RICAN ASOPAO DE POLLO



Puerto Rican Asopao De Pollo image

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

4 garlic cloves
1 teaspoon peppercorn
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon paprika
1/2 cup olive oil
2 tablespoons annatto seeds
1 onion, peeled
1 medium green bell pepper, seeded
3 sweet chili peppers, seeded
1 tablespoon fresh cilantro
4 garlic cloves
1/2 teaspoon dried oregano
1 tablespoon vinegar
1 (4 lb) roasting chickens, washed, rinsed in lemon juice, dried, and cut up
1/2 cup white wine
1/2 cup tomato sauce
1/2 cup rice
7 cups water
1 tablespoon capers
1 tablespoon green olives, chopped
2 bay leaves
1/2 teaspoon oregano
1/2 teaspoon salt

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 - PUERTO RICO



Asopao - Puerto Rico image

Asopao is a chicken and rice stew that is related to the famous Spanish dish called paella. The word asopao means "soupy "in Spanish. From "Cooking the Caribbean Way".

Provided by lazyme

Categories     Ham

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 garlic clove, peeled and chopped
2 lbs chicken (4 to 5 pieces)
1/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon dried oregano
2 tablespoons lard or 2 tablespoons shortening
1 medium green pepper, cored and chopped
1 small onion, peeled and chopped
1 ounce ham, diced (about 1/4 cup)
2 medium tomatoes, chopped
3 cups chicken broth
1 cup uncooked long-grain white rice
1 (10 ounce) package frozen green peas, thawed
1/4 cup stuffed green olive
1/4 cup grated parmesan cheese

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.

Nutrition Facts : Calories 937.7, Fat 44.9, SaturatedFat 14, Cholesterol 185.4, Sodium 1362.5, Carbohydrate 68, Fiber 8.5, Sugar 10.3, Protein 62

ASOPAO DE POLLO (PUERTO RICAN CHICKEN STEW)



Asopao de Pollo (Puerto Rican Chicken Stew) image

The Puerto Rican dish "asopao", a cross between soup and stew, is an easy, tasty one-dish meal.

Provided by imdane

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h10m

Yield 12

Number Of Ingredients 21

5 ½ cups chicken stock, divided
1 lime, juiced
1 medium green bell pepper, chopped
1 mini sweet pepper, chopped
1 jalapeno, chopped
3 cloves garlic, minced
2 tablespoons chopped fresh cilantro
2 teaspoons dried oregano
3 tablespoons extra-virgin olive oil
10 annatto seeds, or more to taste
3 pounds boneless, skinless chicken breasts, chopped
2 bay leaves
2 cups medium-grain rice
1 cup diced tomato
1 cup frozen green peas
1 onion, chopped
½ cup pitted green olives
¼ cup capers
2 tablespoons adobo seasoning
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

Steps:

  • Blend 1 cup chicken stock with lime juice, bell pepper, sweet pepper, jalapeno, garlic, cilantro, and oregano to make the sofrito.
  • Combine olive oil and annatto seeds in a large skillet over medium heat. Heat until seeds start to open up and oil turns a yellow-orange color, 3 to 4 minutes. Add enough chicken to cover the pan in a single layer without overcrowding. Cook, turning halfway, until juices run clear, 7 to 10 minutes.
  • Combine remaining chicken stock, 1/2 of the sofrito, and bay leaves in a large pot. Bring to a boil. Stir in rice, tomato, green peas, onion, green olives, capers, adobo seasoning, salt, and pepper.
  • Add the cooked chicken to the broth. Saute remaining chicken in the annatto oil before adding to the pot. Reduce heat to low and simmer until rice is tender, about 20 minutes more.

Nutrition Facts : Calories 298.6 calories, Carbohydrate 31 g, Cholesterol 58.9 mg, Fat 7.4 g, Fiber 2.4 g, Protein 26 g, SaturatedFat 1.4 g, Sodium 683.6 mg, Sugar 2.2 g

More about "asopao puerto rico recipes"

ASOPAO, PUERTO RICAN STYLE CHICKEN STEW - A DAY IN THE …
asopao-puerto-rican-style-chicken-stew-a-day-in-the image
2018-03-28 Instructions. Season chicken with black pepper, oregano and 1 TB of adobo. Add 2 tablespoons of olive oil to Dutch oven and let heat up for a couple minutes. Add the seasoned chicken to the hot oil and cook the chicken …
From adayinthebite.com


ASOPAO - PLANT BASED BORICUA
asopao-plant-based-boricua image
2018-12-29 To make the Asopao. Heat three tbsp. of vegetable oil and add the “ sofrito ”, “ sazón ”, vegetable bullion, tomato sauce, and olives. Sauté on medium heat for about five minutes. Add the rice and vegetable broth and …
From plantbasedboricua.com


ASOPAO DE POLLO (TRADITIONAL CHICKEN ASOPAO) RECIPE
2004-04-20 Directions. Combine the first 4 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 …
From myrecipes.com
5/5 (4)
Calories 561 per serving
Servings 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.


DESPEDIDA DE AñO 2022 EN PUERTO RICO - MIAGENDAPR.COM
Recibe El 2023 Con Nuestra Agenda De Eventos. Despedida de Año 2022 En Puerto Rico . Si quieres recibir el nuevo año 2023 de una manera diferente y rodeado de música, te …
From miagendapr.com


HOW TO MAKE PUERTO RICAN ASOPAO DE GANDULES - EASY PUERTO …
Welcome to Jeff & Jo's Puerto Rican Kitchen, where we show you how to make easy, authentic Puerto Rican recipes. This is Day 7 of our special COVID-19 quaran...
From youtube.com


RECIPE ASOPAO DE POLLO CHICKEN STEW PUERTO RICO - FOOD HOUSE
In a soup pot, heat oil and brown chicken, add sofrito, sazon, tomato sauce, diced tomatoes, bay leaf, chicken broth and cook for about 30 minutes then add rice.
From foodhousehome.com


ASOPAO DE POLLO PUERTO RICAN CHICKEN AND RICE STEW RECIPES
Preparation: Season chicken on all sides with salt and pepper. Heat oil in pot over medium high heat. Add chicken to pot, cook until golden brown on all sides, about 10 minutes, set aside.
From foodnewsnews.com


INSTANT POT ASOPAO DE POLLO (PUERTO RICAN-STYLE CHICKEN AND RICE …
2022-06-09 Select the Sauté function. Heat the oil in the pot. Pour the chicken stock into a microwave-safe measuring cup and microwave for 3-4 minutes on high, or until hot. Season …
From fabeveryday.com


DISCOVER THE SECRET INGREDIENTS IN PUERTO RICAN COOKING +RECIPE: …
2022-11-01 An Asopao is a Puerto Rican version of a rice stew. According to Wikipedia, it is actually Puerto Rico’s national soup and one of the most important gastronomic recipes in …
From healthyrican.com


PUERTO RICAN ASOPAO, CHICKEN & RICE STEW - BEST STEW EVER!
Cook the chicken for 3-5 minutes stiring every minute or so to prevnet burning. Then add your ham and hard chorizo. Cook for an additional 3 minutes with the chicken, stiring every minute …
From adashofmacros.com


RECIPE ASOPAO DE GANDULES PUERTO RICO - FOOD HOUSE
Asopao de gandules is a variety of Puerto Rican asopao, made with pigeon peas as the key ingredient. They are typically combined with onions, ham, sofrito, chicken stock, rice, tomato …
From foodhousehome.com


ASOPAO DE CAMARONES | SHRIMP STEW - LATINA MOM MEALS
2019-08-21 Shrimp Broth. Warm oil in a large stockpot over medium high heat and add onions and peppers. Cook for 3 minutes, or until vegetables soften. Add in sofrito, shrimp tails, garlic, …
From latinamommeals.com


PUERTO RICAN ASOPAO | THE SPLENDID TABLE
2008-11-01 1. Add 1 tablespoon 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 for at …
From splendidtable.org


ASOPAO PUERTO RICO RECIPES - NDALU.UK.TO
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 …
From ndalu.uk.to


ASOPAO, PUERTO RICO’S NATIONAL SOUP, EASES WINTER AND HANGOVERS
2021-12-23 Asopao is like gumbo, but the preparations depend on what side of the mountain you grew up on. I call it a soupy risotto, but I don’t like a lot of broth personally. It’s a traditional …
From thetakeout.com


ASOPAO DE POLLO (PUERTO RICAN CHICKEN & RICE STEW)
2020-12-13 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 …
From delishdlites.com


Related Search