Asopao (Chicken and Rice Stew)
- Total time
- 75 min
- Serves
- 4-6
Ingredients
- 1 tablespoon neutral oil
- 1 1/2 pounds boneless chicken thighs or breast, cut into small pieces
- 2 teaspoons sazon seasoning
- 2 teaspoons adobo seasoning
- Salt and pepper to taste
- 1 red bell pepper, small dice
- 1 orange bell pepper, small dice
- 1 yellow onion, small dice
- 2 cloves garlic, minced
- 1 teaspoon oregano (dried)
- 1/4 teaspoon saffron
- 1 tablespoon tomato paste
- 1 1/4 cups rice
- 1 1/2 cup tomato sauce
- 6 cups of chicken or vegetable stock
- 2 tablespoons parsley, minced
- Salt and pepper to taste
Steps
- 1
Season the chicken with salt, pepper, adobo and sazon.
- 2
Heat oil in a heavy, wide pot and sear the chicken on all sides until nearly cooked through. Remove chicken and set aside.
- 3
In the same pot, sauté the bell peppers and onions until they are softened.
- 4
Add the garlic and sauté until aromatic.
- 5
Add the oregano, saffron and tomato paste and cook for 1-2 minutes.
- 6
Add the rice and toast for 1-2 minutes.
- 7
Add the tomato sauce and stock and bring to a boil. Reduce to a simmer and cook uncovered for about 20 minutes, stirring occasionally to prevent the rice from sticking to the bottom. Add the chicken back to the pot and cook for another 5-10 minutes to rewarm. Continue to reduce the liquid until it reaches your desired consistency (this is meant to be a soupier dish).
- 8
Serve hot.
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