Asopao con Pollo
Asopao De Pollo
Chicken Asopao, Puerto Rican Style

Asopao con Pollo

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds boneless skinless chicken breast -- cut in 1"cubes
2 cloves garlic -- coarsely chopped
1 tablespoon achiote oil -- *see Note
1 teaspoon oregano
1 teaspoon salt
2 tablespoons olive oil
Sofrito:
2 tablespoons achiote oil -- *see Note
1 large onion -- diced
1 large green bell pepper -- diced
1/2 cup baked ham -- diced
1 large tomato -- diced
1 tablespoon tomato paste
4 cloves garlic -- minced
1/2 cup white wine
Rice:
1 1/2 cups short-grain rice
4 1/2 cups chicken broth
1/3 cup green olives -- drained and chopped
1/4 cup drained capers -- drained

Place chicken pieces in glass container. Process garlic cloves, 1
tablespoon achiote oil, oregano and salt in processor . Using your hands,
coat chicken well with this mixture. Cover; set aside.
Heat olive oil in a heavy casserole or cast-iron pan; brown the chicken
on all sides. Remove; set aside
For sofrito, discard fat in the pan; add 2 tablespoons achiote oil. Heat
to medium. Cook onion, bell pepper and ham until they begin to color,
about 5 minutes. Stir in tomato, tomato paste and minced garlic; stir
well. Return chicken pieces to pan; add wine. Lower heat to simmer. Cover;
cook until chicken is tender, about 20 minutes. Add rice; stir to coat.
Add chicken broth, olives and capers; heat to boil. Cover; lower heat
to simmer. Cook just until rice is tender, 15-20 minutes. Taste; add salt
if needed. Serve while still soupy.

NOTES : To make achiote oil, heat 1 cup vegetable oil in a heavy saucepan
over medium heat. Add 1/4 cup achiote (annatto) seeds (available in spice
stores or Hispanic markets). Keep it just below the boiling point for 5
minutes. Remove from the heat and let stand until the oil turns a deep
orange color, about 1 hour. Strain into a small jar, discarding seeds.
Store, covered, in the refrigerator for up to a month.

Olive oil may be substituted for achiote oil or use Sazon spice.

Asopao De Pollo

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cloves garlic -- minced
1 3/8 teaspoons oregano
1 teaspoon salt
3 tablespoons butter
1 3 lb. whole chicken -- cut up
1 green pepper -- chopped
2 onions -- chopped
1/2 cup lean ham -- diced
4 tomatoes, seeded -- peeled and chopped
2 cups long-grain white rice
6 cups chicken stock
1 cup frozen peas -- thawed
8 green olives

In a mortar and pestle grind together the garlic, oregano and salt into a
paste and rub onto all the chicken pieces. In a Dutch oven, or large
casserole, over medium heat, melt butter and brown chicken pieces on all
sides, about 10 - 12 minutes. Remove chicken from pan set aside and keep
warm. Add the green pepper and onion to the pot and cook slowly for
3 minutes. Stir in the ham and cook 1 minutes longer. Add tomatoes and
cook 2 minutes. Pour this tomato mixture into a bowl and set aside. Return
chicken to the pot and spoon the tomato mixture evenly over the chicken
coating each piece completely. Reduce heat to low, cover and cook 40
minutes. Remove chicken from pot, set aside and allow to cool. While
chicken cools add rice to pot and the stock. Season with salt and pepper
to taste and stir to mix completely. Replace cover and cook over low heat
for 20 minutes. When chicken is cool enough to handle remove meat,
discarding skin and bones. Cut meat into bite sized chunks. When rice is
done add chicken,along with the peas. Recover and simmer 10 minutes. Add
the olives and simmer 3 minutes longer. Serve directly from the pot.

NOTES :
Asopao means "soupy" and that's what this Puerto Rican dish should be.

Chicken Asopao, Puerto Rican Style

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3 lb. whole chicken
1 teaspoon salt
1 teaspoon garlic -- minced
1 teaspoon oil and vinegar, combined
3 tablespoons salad oil
2 tablespoons annatto seed (achiote)
1 small onion -- chopped
4 cloves garlic -- minced
2 fresh tomatoes -- chopped
8 cups chicken stock
1 small green bell pepper -- chopped
2 cups rice -- washed
2 tablespoons capers
1/2 cup black olives -- pitted and chopped
2 leaves cilantro
salt and pepper -- to taste
4 pimientos -- chopped
1 8 oz. can asparagus

Rub chicken with salt, garlic, oil and vinegar then cut into serving
pieces. In a small skillet heat oil and annatto seed over low heat until
oil is deep red. Strain oil into a Dutch oven. Add chicken and brown
lightly. Add onion, garlic, tomatoes and green pepper. Saute until onion
is translucent. Add stock, bring to a boil, reduce heat and simmer 30
minutes. Add rice, capers, olives, cilantro, salt and pepper to taste.
Bring back to the boil, cover and simmer until rice has absorbed all the
liquid, about 20 minutes.

Serving Ideas : Garnish with chopped pimento and asparagus.
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