Puerto Rican Soup By The Hispanic Food Network

• Times
• Total:45 Min
• Preparation:15 Min

• Servings4 to 6 servings

There is no doubt that Puerto Ricans love soup. Not even high temperatures make us turn down a hot soup or asopao. Some people say that asopao was created from a paella dish with plenty of water, and I dare to compare it with Spain´s arroz caldoso, which is prepared with meat, vegetables, seafood or chicken. Nevertheless, our island is still a good place to taste many types of shellfish and fish asopaos, served with mofongo or tostones.


Ingredients

• 1 (3 1/2 lbs) chicken, cut into pieces and without skin
• 1/2 cup of green peppers, chopped
• 1 medium onion, chopped
• 7 fresh cilantro sprigs, chopped
• 2 garlic cloves, minced
• Salt and pepper to taste
• 1/2 teaspoon oregano
• 2 ounces of smoked ham, diced
• 3 tablespoons tomato sauce
• 1 cup rice
• 6 to 8 cups water
• Stuffed olives

Instructions

• Season the chicken with salt and pepper. Heat the oil in a pot at medium temperature. Add and combine green peppers, onion, cilantro, garlic, oregano and ham.
• Cook until done, but not browned.
• Add tomato sauce and mix well. Add chicken pieces, cover them with the mixture and cook until brown.
• Add water and cook at medium heat for about 15 minutes.
• Add rice and cook for 25 minutes.
• Serve on a deep dish with stuffed olives, slices of pepper or avocado.