Asopao De Pollo Y Mariscos Recipe

Name: Asopao De Pollo Y Mariscos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons fresh oregano; 1 tablespoon fresh thyme; 2 tablespoons fresh thyme leaves; 4 garlic cloves, sliced; 6 boneless chicken thighs, cubed into 1-inch pieces; 2 slices thick-cut bacon, cut into 1-inch pieces (applewood smoked preferred); 5 tablespoons olive oil; 1 habanero pepper; 1 large onion, minced; 1 red pepper, chopped; 1 yellow pepper, chopped; 1 cup fresh tomato, chopped; 1/2 cup grated coconut, toasted; 1 cup white wine; 2 cups long-grain white rice; 4 cups chicken stock; fresh ground black pepper, to taste; 1 cup fresh green peas or 1 cup frozen green pea; 1 lb ocean-caught shrimp, peeled and deveined; 1 lime, juice of

Servings: persons

2 tablespoons fresh oregano
1 tablespoon fresh thyme
2 tablespoons fresh thyme leaves
4 garlic cloves, sliced
6 boneless chicken thighs, cubed into 1-inch pieces
2 slices thick-cut bacon, cut into 1-inch pieces (applewood smoked preferred)
5 tablespoons olive oil
1 habanero pepper
1 large onion, minced
1 red pepper, chopped
1 yellow pepper, chopped
1 cup fresh tomato, chopped
1/2 cup grated coconut, toasted
1 cup white wine
2 cups long-grain white rice
4 cups chicken stock
fresh ground black pepper, to taste
1 cup fresh green peas or 1 cup frozen green pea
1 lb ocean-caught shrimp, peeled and deveined
1 lime, juice of

1
Mix the chicken, thyme, oregano and garlic. Set aside. In a large non-reactive heavy skillet on medium heat, heat the oil and saute the chicken to brown on all sides. Reserve.
2
Add the bacon and saute until browned. Add the onions, peppers, hot pepper and stir for a few minutes to cook through. Add the tomatoes.
3
Add the rice and coconut, and stir to coat with vegetables. Add the wine and cook for a few minutes to cook away half the liquid.
4
Add the chicken stock and freshly ground pepper to taste. Bring to a boil and cover and cook over low heat for 20 minutes.
5
Remove the cover and stir in the shrimp, peas and lime juice. Cover and cook for 8 minutes more. Season to taste with sea salt, and serve.

1634

kcal

Calories

Fat

134

Carbs

162

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 2 tablespoons fresh oregano, 1 tablespoon fresh thyme, 2 tablespoons fresh thyme leaves, 4 garlic cloves, sliced, and more.

Yes, Asopao De Pollo Y Mariscos falls under the Seafood 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.

That's it — enjoy your meal!

Asopao De Pollo Y Mariscos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions