Asopao De Pollo (Traditional Chicken Asopao)

Rita~'s Note:

The Puerto Rican dish asopao, a cross between soup and paella, is an easy, hearty one-dish meal. Adapted from Cooking Light, APRIL 2001

• Total Time: 55 mins
• Prep Time: 15 mins
• Cook Time: 40 mins

Ingredients:

Servings: 5

• 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 ½ cups sofrito sauce , See Sofrito
• 1 cup diced plum tomato
• 1 ½ cups uncooked medium grain rice
• 2⁄3; cup dry white wine
• 3 ounces diced lean ham
• 1 (4 ½ ounce) bottle alcaparrado , drained (*see note, or 3/4 cup pitted green olives and 1/4 cup capers)
• 4 cups water
• 1 (15 ¾ ounce) can reduced-sodium fat-free chicken broth
• 1 cup frozen green pea , thawed
• pimiento , drained and cut in strips, for garnish

Directions:

1. *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.
2. Combine the first 5 ingredients in a small bowl.
3. Sprinkle chicken with the oregano mixture.
4. Heat Annatto Oil in a large nonstick skillet over medium-high heat.
5. Add the chicken; cook 8 minutes, turning once.
6. Reduce heat to medium.
7. Add Sofrito and tomato; cook 3 minutes, stirring frequently.
8. Add rice, wine, ham, and alcaparrado; cook 1 minute, stirring constantly.
9. Add the water and chicken broth; bring to a boil.
10. Cover, reduce heat, and simmer for 20 minutes.
11. Stir in the peas, and cook for 5 minutes or until the rice is tender.
12. Garnish and serve.

Reviews

[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.