Ingredients for Asopao De Pollo Caribbean Chicken And Rice
- Broiler Fryer Chickens
- Salt
- Dried Oregano
- Ground Coriander
- Pepper
- Chicken Broth
- 1 (28 oz) can stewed tomatoes, undrained
- Onion
- Garlic Clove
- Uncooked Rice
- Frozen Green Peas
- Green Pepper
- Smoked Ham
- Green Olives
- 2 tbsp capers, drained
- Parmesan Cheese
How to Make Asopao De Pollo Caribbean Chicken And Rice
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
- Add chicken and cook until browned on all sides.
- Stir in adobo seasoning, cumin, coriander, and turmeric. Cook for 1 minute more.
- Add stewed tomatoes (undrained), chicken broth, bay leaf, ham, rice, salt, and pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for 45-50 minutes, or until rice is tender and liquid is absorbed.
- Stir in capers, olives, and peas during the last 5 minutes of cooking.
- Remove from heat and let stand for 5 minutes before serving. Garnish with fresh cilantro, if desired.
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
88 g
Sugar
45g
Fat
51g
Carbs
33g
