Asopao De Pollo
- Ready In:
- 2hrs 20mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 295.73 ml cilantro, coarsely chopped
- 118.29 ml green bell pepper, chopped
- 118.29 ml onion, chopped
- 59.14 ml water
- 3 garlic cloves
- 9.85 ml salt
- 4.92 ml ground cumin
- 2.46 ml hot sauce
- 2.46 ml achiote paste (annatto paste)
- 1360.77 g chicken, cut into 8 pieces
- 29.58 ml olive oil
- 453.59 g russet potato
- 473.18 ml water
- 340.19 g bottle beer (not dark)
- 236.59 ml long grain rice
- 44.37 ml fresh cilantro, chopped
- hot sauce
directions
- Purée first 9 ingredients in a food processor until smooth to make the sofrito.
- Toss chicken with sofrito in a bowl, then marinate, covered and chilled for at least 1 hour.
- Remove chicken from sofrito, shaking off excess. Reserve sofrito.
- Heat oil in a heavy 4-6 quart pot over moderate heat until hot but not smoking.
- Brown chicken in batches without crowding, starting with skin sides down and turning once until golden, about 5 minutes per batch. Transfer to a plate.
- Peel potatoes and cut into 1/2 inch pieces.
- Pour off all but 2 Tbsp fat from pot. Add reserved sofrito to pot and cook over moderate heat, scraping up browned bits, about 2 minutes.
- Add water, beer, potatoes, and rice. Simmer, covered 5 minutes.
- Add chicken along with any accumulated juices and simmer, covered until chicken is cooked through and rice is tender, 20-25 minutes.
- Remove from heat and let stand 5 minutes.
- Stir in cilantro.
- Season with salt and hot sauce to taste.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!