Ingredients for Asopao De Pollo Traditional Chicken Asopao
- 1 1/2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- Ground Cumin
- 2 garlic cloves, crushed
- 2 1/2 lbs boneless skinless chicken thighs, cut into 1 inch pieces
- 2 tablespoons annatto oil (achiote oil)
- 1/2 cup sofrito sauce
- 1 (14.5 ounce) can diced plum tomatoes, undrained
- 2 cups medium-grain rice
- 1/2 cup dry white wine
- 1/2 cup lean ham, finely diced
- 1/4 cup alcaparrado (pitted green olives stuffed with pimiento and capers)
- 2 cups water
- 2 cups reduced-sodium fat-free chicken broth
- 1 cup frozen green peas
- 1 (4 ounce) jar pimientos, drained and diced (optional for garnish)
- fresh cilantro or parsley (optional)
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How to Make Asopao De Pollo Traditional Chicken Asopao
- Preheat oven to 350°F (175°C).
- In a small bowl, combine oregano, salt, and pepper.
- Sprinkle the chicken pieces evenly with the oregano mixture.
- Heat annatto oil in a large, oven-safe nonstick skillet or Dutch oven over medium-high heat.
- Add the chicken and cook for 8 minutes, turning once, until browned.
- Reduce heat to medium. Add sofrito and diced tomatoes; cook for 3 minutes, stirring frequently.
- Stir in the rice, white wine, ham, and alcaparrado. Cook for 1 minute, stirring constantly.
- Add water and chicken broth. Bring to a boil.
- Cover the skillet tightly and transfer to the preheated oven.
- Bake for 20 minutes.
- 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.
- Garnish with fresh cilantro or parsley (optional) and serve hot.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
11g
Fat
43g
Carbs
17g
