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.
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