Chicken and Rice Stew - Asopao de Pollo
This is a substantial stew that is similar to chicken and rice only served in bowls.
Recipe type: Entree
Cuisine: Puerto Rican
Serves: 4 to 6 servings
- 2½ to 3 pounds of chicken thighs
- ¼ cup red wine vinegar (you may also use white wine vinegar or lime juice)
- Salt and Pepper
- 3 Tablespoons Olive Oil
- 1 onion chopped
- 1 bell pepper chopped
- 1 cup of ham or uncured bacon (optional)
- 3 cloves garlic minced
- 2 teaspoons paprika
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 - 14 oz can crushed tomatoes
- 1 bunch cilantro chopped, divided in half
- 2 quarts chicken stock
- 1 cup long grain rice
- 1 cup roasted red pepper chopped
- ½ cup pimento stuffed green olives
- Salt and Pepper to taste
- In a large bowl, toss the chicken thighs with vinegar or lime juice, salt and pepper and set aside to marinate for at least 30 minutes.
- In a large heavy bottomed pot, heat the oil over a medium-high heat. Remove the chicken from the marinade and pat dry.
- Working in batches, if required, brown the chicken on both sides. Remove the chicken to a plate and set aside.
- Make the sofrito, add the onions, bell pepper and ham (or bacon) to the pot and saute until the onions are translucent, about 4-5 minutes. Stir in the garlic, paprika, coriander, cumin and oregano. Cook for one minute more. Stir in the tomatoes and half of the chopped cilantro. Simmer for about 5 minutes until the mixture is reduce a bit.
- Pour the chicken stock into the pot with the sofrito and return the chicken to the pot. Bring to a boil, and then reduce heat to medium-low and simmer for 30 minutes or more (until the chicken is falling apart). Stir occasionally.
- Stir in the rice, roasted red peppers and stuffed green olives, season to taste with salt and pepper and simmer for an additional 30 minutes (until the rice is cooked).
- Remove from the heat, adjust seasoning to taste. Stir in the remaining ½ bunch of cilantro and serve immediately in bowls.
Add extra vegetables to the stew to make an even more substantial meal. Try carrots, potatoes, sweet potatoes, plantains or winter squash.