Disney's Asopao De Pollo

Served during the 2010 Epcot International Food & Wine Festival.

• Ready In: 1 hr
• Serves: 6

Ingredients

• Sofrito

• 2  tablespoons cilantro or 2  tablespoons  culantro
• 1  cup Spanish olives
• 1⁄2 cup green pepper
• 1⁄2 cup  roasted red pepper
• 1  tablespoon dried oregano

• Asopao de Pollo Ingredients

• 2  teaspoons olive oil
• 2  lbs boneless skinless chicken thighs
• 1⁄2 cup  sofrito sauce
• 1⁄2 cup Spanish olives, sliced
• 1⁄2 cup  roasted red pepper, diced
• 2  tablespoons tomato paste
• 2  bay leaves
• 1⁄2 cup white wine
• 1⁄3 cup  uncooked white rice
• 8  cups  chicken stock
• 1⁄4 cup cilantro or 1⁄4 cup  culantro, chopped
•  coarse salt, to taste
•  ground black pepper, to taste

Directions

1. Sofrito - Place all ingredients in the bowl of a food processor, and pulse until very finely chopped. Set aside.
2. Asopao de Pollo - Heat oil in a stockpot over medium-high heat. Add chicken thighs and sofrito; saute until chicken is seared on the outside.
3. Add olives, roasted peppers, tomato paste and bay leaves, and saute, stirring, for 3 minutes.
4. Add white wine, stirring to combine. Simmer until liquid is reduced by half, about 2 minutes. Add rice and chicken stock.
5. Simmer soup until chicken and rice are cooked. Remove chicken thighs, and transfer to a cutting board. Chop or shred chicken into small pieces, and return to the pot.
6. Stir in cilantro, and season with salt and pepper to taste. Remove bay leaves before serving.