The chicken asopao, a hearty and comforting soup, combines intense flavors in every spoonful. The preparation process, from sautéing to cooking the rice, creates a mixture of textures and aromas that will delight your palate. Ideal for sharing at a family gathering or enjoying alone. A delicious dish that deserves to be savored calmly.
In the chicken asopao recipe, the unique flavor is highlighted by mixing fresh ingredients with homemade sofrito.
The chicken pieces are perfectly browned before being added to the rice and peas, which blend perfectly with the chicken broth.
Finally, it is recommended to enjoy this dish accompanied by tostones for a complete culinary experience.
Chicken Asopao
Ingredients
½ cup of Short-grain rice
3 Garlic cloves, crushed
2 Peppercorns
2 Medium onions, peeled
2 Sweet peppers
6 Cilantro leaves
2 teaspoons of Salt
3 tablespoons of Olive oil
1 Whole chicken cut into pieces
½ teaspoon of Oregano
½ cup of Tomato sauce
8 cups of Chicken broth
1 cup of Frozen sweet peas
120 grams of Whole peppers, roasted and sliced
1 can of Asparagus tips
Preparation
Step 1 : To prepare this delicious asopao, first rub the chicken with salt, pepper, oregano, and a teaspoon of olive oil, then let it rest for 30 minutes.
Step 2 : Meanwhile, in a blender, make a purée with garlic, onion, peppercorns, cilantro, and sweet peppers, using the remaining olive oil.
Step 3 : In a large pot, sauté the sofrito purée for 5 minutes over medium-low heat, then brown the chicken pieces.
Step 4 : Once browned, add tomato sauce and chicken broth or water, bring to a boil, cover, reduce the heat, and cook on low for 10-15 minutes.
Step 5 : Rinse the rice under cold running water until clear, drain, and add to the soup pot.
Step 6 : Increase the heat until boiling again, then reduce to medium heat and cook uncovered for 20 minutes, stirring occasionally.
Step 7 : To finish, add the peas and cook for another 5-10 minutes, adjusting the consistency of the asopao to your liking.
Step 8 : To serve, heat the sliced peppers and asparagus in their juice, drain, and use them to decorate each plate of asopao.
Step 9 : This dish serves 6 people and is best enjoyed with tostones.
Preparation (simple version)
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