Asopao de Pollo Recipe

Name: Asopao de Pollo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 garlic cloves, minced; 2 teaspoons dried oregano; 1 teaspoon salt, plus more to taste; 1 teaspoon black pepper, plus more to taste; 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat; 3 tablespoons corn, grapeseed, or other neutral oil; 1/4 pound ham, diced; 1 onion, chopped; 1 green bell pepper, stemmed, seeded, and chopped; 3 tomatoes, cored and chopped; 2 tablespoons drained capers; 1/4 cup green olives, pitted; 1 cup long-grain rice; 5 cups chicken stock, preferably homemade (page 160), or water; 1/4 cup fresh or frozen green peas, cooked, for garnish; 1/4 cup Roasted Red Peppers (page 470) or canned pimientos, for garnish, optional

Servings: persons

3 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon salt, plus more to taste
1 teaspoon black pepper, plus more to taste
1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat
3 tablespoons corn, grapeseed, or other neutral oil
1/4 pound ham, diced
1 onion, chopped
1 green bell pepper, stemmed, seeded, and chopped
3 tomatoes, cored and chopped
2 tablespoons drained capers
1/4 cup green olives, pitted
1 cup long-grain rice
5 cups chicken stock, preferably homemade (page 160), or water
1/4 cup fresh or frozen green peas, cooked, for garnish
1/4 cup Roasted Red Peppers (page 470) or canned pimientos, for garnish, optional

1
Thoroughly combine the garlic, oregano, salt, and pepper in a small bowl and sprinkle on the chicken pieces.
2
Put the oil in a deep skillet or flameproof casserole, preferably nonstick, with a lid.
3
Place over medium-high heat and wait a minute or so, until the oil is hot.
4
Add the chicken, skin side down, and brown it well, rotating and turning the pieces as necessary, 10 to 15 minutes.
5
Remove from the skillet and set aside.
6
Add the ham, onion, bell pepper, and tomatoes to the skillet and cook, stirring occasionally, until the ham is browned and the onion softened, about 5 minutes.
7
Return the chicken to the skillet, cover, and cook over medium-low heat for 30 minutes.
8
Raise the heat to medium and stir in the capers, olives, and rice.
9
Add the chicken stock, then cover and simmer over low heat until the rice is softened but the mixture is still quite moist, about 15 minutes.
10
Season with salt and pepper, garnish with peas and red peppers if you like, and serve immediately.

923

kcal

Calories

Fat

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 garlic cloves, minced, 2 teaspoons dried oregano, 1 teaspoon salt, plus more to taste, 1 teaspoon black pepper, plus more to taste, and more.

Yes, Asopao de Pollo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asopao de Pollo

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