Asopao De Pollo
- Ready In:
- 2hrs 20mins
- Ingredients:
- 17
- 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
- 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.
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