Asopao de Pollo [Recipe + Video] Chicken and Rice Pottage
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
-
Servings
4 servings
-
Calories
581 kcal
-
Cuisine
South American, Dominican
Asopao de Pollo [Recipe + Video] Chicken and Rice Pottage
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Served on chilly days, or as a quick, inexpensive dish, this asopao de pollo (chicken and rice pottage) recipe is always a favorite.
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Ingredients
- 1½ pound chicken [0.7 kg] boneless, and cut into small pieces (see notes)
- 1½ tablespoon salt (or more, to taste, divided)
- 1¼ teaspoons pepper (freshly-cracked, or ground) (or more, to taste, divided)
- 1 teaspoon oregano (dry, ground)
- 1 tablespoon lime juice (optional)
- 2 ½ tablespoon oil for frying
- 1 tablespoon brown sugar
- 1 tablespoon mashed garlic
- 1 red bell pepper diced
- 1 large carrot diced (optional)
- ¼ cup sweet corn or green peas, or both (optional)
- 1 cup diced auyama (kabocha squash) optional)
- 1½ cup tomato sauce
- 1¼ cups rice
- 2 tablespoons minced parsley
Instructions
1. Seasoning chicken
- Season the chicken with 1½ teaspoons of salt, pepper, oregano, and lime juice.
2. Browning chicken
- Heat the oil over medium heat in a ¾ qt [3 lt] pot. Add sugar to the hot oil and heat until it turns brown. Add chicken and stir to brown all over. Be careful with splatters.
3. Adding vegetables
- Add garlic, tomato, bell pepper, oregano, carrot, peas, auyama, and stir to mix. Stir frequently to cook evenly for about a minute (until they are heated through). Add tomato sauce and stir to combine.
4. Cooking rice
- Pour 6 cups [1½ liters] of water and heat until it breaks the boil.Add the rice to the pot. Stir to mix well and simmer over medium-low heat. Simmer, stirring often to avoid the rice from sticking to the bottom of the pot.Once the rice has doubled in size, and the grains have opened, and it has reduced to the consistency you prefer, season with salt and pepper to taste. Mix in the parsley. and remove from the heat.
5. Serving
- It should be served hot, and popular side dishes are avocado slices and / or tostones. Serve agrio de naranja or hot sauce on the side.
Notes
- Typically, Dominican asopao de pollo is made with bone-in chicken cut into small pieces, but I am of the school of thought of "if it's a soup, everything should be eaten with a spoon". You may use bone-in chicken if you wish.
- Add ½ pound of peeled shrimp in the last 5 minutes of cooking when the rice is cooked. Cook some more until the shrimp turns pink. No other changes are needed.
- ½
- Add ½ pound of diced, boneless, smoked pork chops to brown with the chicken. No other changes are needed.
- ½
Nutrition Information
Show Details
Calories
581kcal
(29%)
Carbohydrates
66g
(22%)
Protein
27g
(54%)
Fat
23g
(35%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
82mg
(27%)
Sodium
2165mg
(90%)
Potassium
810mg
(23%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
3839IU
(77%)
Vitamin C
47mg
(52%)
Calcium
71mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 581 kcal
% Daily Value*
| Calories | 581kcal | 29% |
| Carbohydrates | 66g | 22% |
| Protein | 27g | 54% |
| Fat | 23g | 35% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 2165mg | 90% |
| Potassium | 810mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 3839IU | 77% |
| Vitamin C | 47mg | 52% |
| Calcium | 71mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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