Asopao De Pollo Traditional Chicken Asopao Recipe

Ingredients for Asopao De Pollo Traditional Chicken Asopao

• Dried Oregano
• 1/2 teaspoon salt
• Fresh Ground Black Pepper
• Ground Cumin
• Garlic Cloves
• Chicken Thighs
• 2 tablespoons annatto oil
• Sofrito Sauce
• Plum Tomato
• Medium Grain Rice
• Dry White Wine
• Lean Ham
• 1/4 cup alcaparrado (capers with olives), drained
• 2 cups water
• Reduced Sodium Fat Free Chicken Broth
• Frozen Green Pea
• Pimiento

How to Make Asopao De Pollo Traditional Chicken Asopao

1. Preheat oven to 350°F (175°C).
2. In a small bowl, combine oregano, salt, and pepper.
3. Sprinkle the chicken pieces evenly with the oregano mixture.
4. Heat annatto oil in a large, oven-safe nonstick skillet or Dutch oven over medium-high heat.
5. Add the chicken and cook for 8 minutes, turning once, until browned.
6. Reduce heat to medium. Add sofrito and diced tomatoes; cook for 3 minutes, stirring frequently.
7. Stir in the rice, white wine, ham, and alcaparrado. Cook for 1 minute, stirring constantly.
8. Add water and chicken broth. Bring to a boil.
9. Cover the skillet tightly and transfer to the preheated oven.
10. Bake for 20 minutes.
11. Remove from the oven, stir in the peas, and return to the oven for 5 minutes, or until rice is tender and liquid is absorbed.
12. Garnish with fresh cilantro or parsley (optional) and serve hot.