Asopao de Pollo Dominicano

Name: Asopao de Pollo Dominicano
Prep time: PT25 minutes
Cook time: PT45 minutes
Total time: PT1 hour 10 minutes
Yield: 6
Cuisine: Dominican Republic
Ingredients: 2 lbs Chicken (cut into pieces, seasoned with salt, pepper, and Dominican oregano); 0.5 lb Smoked pork chops (cut into small pieces); 3 tbsp Olive oil; 1 medium Onion (chopped); 1 medium Green bell pepper (chopped); 1 medium Red bell pepper (chopped); 4 cloves Garlic (minced); 3 tbsp Tomato paste; 1 packet Sazón con achiote (or similar seasoning with annatto); 2 tbsp Chicken bouillon (or 2 cubes); 1.5 cups Long-grain rice; 6 cups Water (hot); 0.5 cup Cilantro (recao) (chopped); 0.5 cup Peas; 0.5 cup Corn kernels; 1 tsp Dominican oregano (dried); undefined undefined Salt (to taste); undefined undefined Black pepper (to taste)

Asopao de Pollo is a hearty and flavorful one-pot chicken and rice stew, a comforting staple in Dominican cuisine. It's a thick, soupy rice dish enriched with chicken, smoked pork, and a medley of vegetables, making it a complete and satisfying meal.

준비 시간25 minutes

조리 시간45 minutes

총 시간1 hour 10 minutes

1회 제공량6

난이도Medium

원본· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

1
Season the chicken pieces with salt, pepper, and Dominican oregano. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Brown the chicken pieces on all sides, then remove and set aside. Add the smoked pork chops to the pot and cook until lightly browned, then remove and set aside with the chicken.
2
Add the chopped onion, green bell pepper, and red bell pepper to the pot. Sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
3
Stir in the tomato paste and the Sazón seasoning. Cook for 1-2 minutes, stirring constantly.
4
Return the browned chicken and smoked pork to the pot. Add the chicken bouillon, long-grain rice, and hot water. Stir everything to combine.
5
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes, or until the rice is almost cooked and most of the liquid has been absorbed.
6
Stir in the chopped cilantro, peas, corn kernels, and Dominican oregano. Season with salt and pepper to taste. Continue to simmer, covered, for another 10-15 minutes, or until the rice is fully cooked and the stew has reached a thick, soupy consistency. If it becomes too thick, add a little more hot water.
7
Let the Asopao de Pollo rest for 5-10 minutes before serving. Serve hot, garnished with fresh cilantro if desired.

요리 기록 추적

💡 전문가 팁

✓For a richer flavor, you can use chicken thighs and drumsticks.
✓If you can't find Dominican oregano, regular oregano can be used, but the flavor will be slightly different.
✓Adjust the amount of water to achieve your desired consistency – some prefer it more soupy, others thicker.
✓Leftovers are excellent and often taste even better the next day.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Add other vegetables like diced carrots or celery.
For a spicier version, add a pinch of hot pepper flakes or a finely chopped ají picante.
Some recipes include a splash of white wine or sour orange juice for added flavor.