Asopao De Pollo Recipe

Ingredients for Asopao De Pollo

• Skinless Chicken Thighs
• Olive Oil
• Garlic Cloves
• Onions
• Green Peppers
• Red Peppers
• 2 celery stalks, chopped
• 1 cup fresh cilantro, chopped
• Lean Ham
• 1 (28 oz) can crushed tomatoes
• 2 tbsp tomato paste
• Water
• Oregano
• Cumin
• Paprika
• Sazon Goya Con Culantro Y Achiote
• Salt And Pepper
• 1 cup long-grain white rice
• Frozen Peas
• Parmesan Cheese

How to Make Asopao De Pollo

1. Pat 1.5 lbs bone-in, skin-on chicken thighs dry and rub with 1 tsp salt, 1/2 tsp black pepper, and half of 4 minced garlic cloves.
2. Heat 2 tbsp olive oil in a large Dutch oven or pot over medium-high heat.
3. Add chicken thighs and cook for 5 minutes per side, or until lightly browned. Remove chicken from the pot and set aside.
4. Add remaining 2 tbsp olive oil to the pot. Add 1 large onion (chopped), 1 green bell pepper (chopped), 2 celery stalks (chopped), and 4 oz diced ham. Cook over low heat until softened, about 8-10 minutes.
5. Add the remaining minced garlic and 1/2 cup chopped fresh cilantro. Cook for 1 minute more.
6. Stir in 1 (28 oz) can crushed tomatoes, 2 tbsp tomato paste, 4 cups chicken broth (or water), 1 tsp adobo seasoning, 1/2 tsp cumin, 1/4 tsp oregano, and 1/4 tsp cayenne pepper (optional).
7. Bring to a simmer, then add the cooked chicken. Cover and simmer for 30 minutes, or until chicken is very tender.
8. Stir in 1 cup long-grain white rice, 1 cup frozen peas, and the remaining 1/2 cup chopped cilantro.
9. Ensure there is enough liquid to cook the rice; add more broth if needed. The soup should be fairly soupy.
10. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked through and tender.
11. Stir in 1/2 cup shredded queso fresco (optional) before serving.