Recipe by Rita~
The Puerto Rican dish asopao, a cross between soup and paella, is an easy, hearty one-dish meal. Adapted from Cooking Light, APRIL 2001
Top Review by Chef Kate
Such a great, satisfying dish. Wonderful smells while it's cooking, great flavors. I used prosciutto and pimento stuffed olives (what I had on hand) and made Rita's Sofrito (which I highly recommend). I did use chicken breasts instead of thighs--the meat was very juicy. So good! Thanks, Rita.
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon ground cumin
- 3 garlic cloves, minced
- 10 chicken thighs, skinned (about 3 pounds)
- 3 tablespoons annatto oil or 3 tablespoons olive oil
- 1 1⁄2 cups sofrito sauce, See Sofrito
- 1 cup diced plum tomato
- 1 1⁄2 cups uncooked medium grain rice
- 2⁄3 cup dry white wine
- 3 ounces diced lean ham
- 1 (4 1/2 ounce) bottle alcaparrado, drained (*see note, or 3/4 cup pitted green olives and 1/4 cup capers)
- 4 cups water
- 1 (15 3/4 ounce) can reduced-sodium fat-free chicken broth
- 1 cup frozen green pea, thawed
- pimiento, drained and cut in strips, for garnish
Directions See How It's Made
- *Note:alcaparrado is a mixture of whole green olives, pimentos, and capers; look for it in the Latin section of the supermarket or in Latino markets such as Goya.
- Combine the first 5 ingredients in a small bowl.
- Sprinkle chicken with the oregano mixture.
- Heat Annatto Oil in a large nonstick skillet over medium-high heat.
- Add the chicken; cook 8 minutes, turning once.
- Reduce heat to medium.
- Add Sofrito and tomato; cook 3 minutes, stirring frequently.
- Add rice, wine, ham, and alcaparrado; cook 1 minute, stirring constantly.
- Add the water and chicken broth; bring to a boil.
- Cover, reduce heat, and simmer for 20 minutes.
- Stir in the peas, and cook for 5 minutes or until the rice is tender.
- Garnish and serve.