Healthy Recipe

Asopao de Pollo - Chicken Stew

Recipe By:
Grover
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Asopao De Polio
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  • Total Time 75 min Ico-add
  • Yield 6 Servings
  • Level Easy

When asopao de pollo (chicken stew) is made in South America it is intended as a meal for a lot of people with only a little meat.
 

Ingredients

  • 3 garlic cloves, minced
  • 2 teaspoons dried oregano
  • Salt and black pepper to taste
  • 3 pounds chicken pieces, skinless
  • 3 tablespoons olive oil
  • 1/4 pound ham, diced
  • 1 onion, chopped
  • 1 green bell pepper; stemmed, seeded and chopped
  • 3 tomatoes, cored and chopped
  • 5 cups chicken stock
  • 2 tablespoons drained capers
  • 1/4 cup green olives, pitted
  • 1 cup long grain rice
  • 1/4 cup frozen green peas
  • 1/4 cup roasted red peppers (or canned pimientos)
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Directions

  1. 1. Combine the garlic, oregano, salt and pepper in a small bowl. Sprinkle this mixture on the chicken pieces.
  2. 2. Put the oil in a dutch oven over medium high heat; let the oil come up to temperature. Add the chicken and brown it well rotating and turning the pieces as necessary (about 10 minutes). Remove the chicken from the pot and set aside.
  3. 3. Add the ham, onion, bell pepper and tomatoes to the pot and cook, stirring occasionally, until the ham is browned and the onion softened, about five minutes. Return the chicken to the skillet and add the chicken stock. Cover and cook over medium low heat for 30 minutes.
  4. 4. Raise the heat to medium and stir in the capers, olives and rice. Cover and simmer over low heat until the rice is tender but the mixture is still wet, about 15 minutes.
  5. 5. Add the peas and red peppers, cook for an additional five minutes. Taste and re-season if desired.
 
 
  • Did you know?

    Puerto Rican cuisine can be traced back to the Arawaks and Tainos, the original inhabitants of the island, who thrived on a diet of corn, tropical fruit and seafood. It is a unique blend of Spanish, African, Taíno and American influences.