Asopao De Pollo

A Latin American chicken stew using sofrito as a marinade and stew base.

• Ready In: 2 hrs 20 mins
• Serves: 6

Ingredients

• 1 1⁄4 cups cilantro, coarsely chopped
• 1⁄2 cup green bell pepper, chopped
• 1⁄2 cup onion, chopped
• 1⁄4 cup water
• 3  garlic cloves
• 2  teaspoons salt
• 1  teaspoon ground cumin
• 1⁄2 teaspoon  hot sauce
• 1⁄2 teaspoon  achiote paste (annatto paste)
• 3  lbs chicken, cut into 8 pieces
• 2  tablespoons olive oil
• 1  lb russet potato
• 2  cups water
• 1 (12 ounce) bottle beer (not dark)
• 1  cup long grain rice
• 3  tablespoons fresh cilantro, chopped
•  hot sauce

Directions

1. Purée first 9 ingredients in a food processor until smooth to make the sofrito.
2. Toss chicken with sofrito in a bowl, then marinate, covered and chilled for at least 1 hour.
3. Remove chicken from sofrito, shaking off excess. Reserve sofrito.
4. Heat oil in a heavy 4-6 quart pot over moderate heat until hot but not smoking.
5. 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.
6. Peel potatoes and cut into 1/2 inch pieces.
7. 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.
8. Add water, beer, potatoes, and rice. Simmer, covered 5 minutes.
9. Add chicken along with any accumulated juices and simmer, covered until chicken is cooked through and rice is tender, 20-25 minutes.
10. Remove from heat and let stand 5 minutes.
11. Stir in cilantro.
12. Season with salt and hot sauce to taste.