Asopao (Asopao de pollo)
Overview
Asopao is a soupy rice dish from Puerto Rico, somewhere between a soup and a risotto. Chicken pieces seasoned with adobo are browned and cooked with sofrito, tomato sauce, sazón with annatto, olives and capers, then short-grain rice and plenty of broth are added. The rice is simmered until it softens and thickens the broth, and peas and roasted red peppers are stirred in at the end. It is usually served with tostones or fried green plantains on the side, and a squeeze of lime. It is filling enough to be a full meal.
History
Asopao is one of Puerto Rico's best-loved comfort foods and is often eaten on rainy days, at late-night parties and when someone is ill. Versions with shrimp, lobster or pigeon peas are also popular, and similar soupy rice dishes are made in the Dominican Republic. Every family has its own recipe, and it is often made in large pots for gatherings.
Main ingredients
Chicken, rice, sofrito, tomato sauce, olives and capers, peas. The soup is built on chicken broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Chicken soups · Tomato soups · Rice soups
Recipe outline serves 4 · ~65 min
Ingredients
- 800 g chicken pieces, seasoned with adobo
- 4 tbsp sofrito, 120 ml tomato sauce
- 1 packet sazón with annatto
- 2 tbsp olives and capers (alcaparrado)
- 200 g medium-grain rice
- 1.8 l chicken broth
- 100 g peas, roasted red peppers, coriander
Allergens: None of the 14 major allergens in the base recipe. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Brown the chicken in oil, add the sofrito, tomato sauce, sazón and alcaparrado and cook for 5 minutes.
- Add the broth and simmer for 25 minutes.
- Add the rice and simmer for 20 minutes until soft and the broth is thick.
- Stir in peas and peppers and serve.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
