Asopao de Pollo (Chicken Soup)
Ingredients:
1 3-pound chicken, cut into serving pieces Adobo to taste 3 tablespoons annatto oil
4 ounces smoked ham, diced 1/2 cup basic Recaito 1 cup tomato sauce
1/2 cup alcaparrado 6 cups water 2 cups short-grain rice
2 teaspoons salt 1 teaspoon black pepper 1/2 cup green peas, cooked, for garnish
1/2 cup diced pimientos for garnish
Ingredients:
1 Season the chicken with the adobo. Set aside. Heat the oil in a large soup pot and
saute the ham over medium heat. Add the recaito, tomato sauce, and alcaparrado.
Cook for 5 minutes.
2 Add the chicken and water, and bring to a boil. Stir in the rice, salt, and pepper,
and turn the heat to a medium-low. Cover and simmer for 30 minutes, or until the rice
is done.
3 The soup should have a thick consistency. Serve in bowls and garnish with the peas
and pimientos.
Ingredients:
1 3-pound chicken, cut into serving pieces Adobo to taste 3 tablespoons annatto oil
4 ounces smoked ham, diced 1/2 cup basic Recaito 1 cup tomato sauce
1/2 cup alcaparrado 6 cups water 2 cups short-grain rice
2 teaspoons salt 1 teaspoon black pepper 1/2 cup green peas, cooked, for garnish
1/2 cup diced pimientos for garnish
Ingredients:
1 Season the chicken with the adobo. Set aside. Heat the oil in a large soup pot and
saute the ham over medium heat. Add the recaito, tomato sauce, and alcaparrado.
Cook for 5 minutes.
2 Add the chicken and water, and bring to a boil. Stir in the rice, salt, and pepper,
and turn the heat to a medium-low. Cover and simmer for 30 minutes, or until the rice
is done.
3 The soup should have a thick consistency. Serve in bowls and garnish with the peas
and pimientos.
Puerto Rican Recipes
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