A thick, soupy rice dish with chicken, vegetables, and olives, somewhere between a soup and a risotto, beloved as comfort food across the island.
Ingredients
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1kg chicken pieces, bone-in
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1.5 cups short-grain rice
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1 large onion, diced
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1 green bell pepper, diced
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4 cloves garlic, minced
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2 tbsp tomato paste
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8 green olives, pitted
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1 tbsp capers
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1 tbsp dried oregano
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1 tbsp achiote oil
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2 liters chicken broth
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1 cup frozen peas
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2 tbsp vegetable oil
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Salt and pepper
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Juice of 1 lime
Instructions
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1
Season chicken with garlic, oregano, lime juice, salt, and pepper. Set aside for fifteen minutes.
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2
Heat oils in a large stockpot. Brown chicken pieces well, then remove and set aside.
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3
Saute onion and bell pepper until soft. Add tomato paste and stir for two minutes.
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4
Return chicken, add broth, and bring to a boil. Simmer twenty minutes until chicken is cooked.
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5
Add rice, olives, and capers. Cook on medium-low for twenty minutes, stirring occasionally, until rice is tender and broth is thick and soupy.
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6
Add peas in the last five minutes. Adjust seasoning and serve hot in deep bowls.
Did You Know?
Dominicans say asopao has healing powers, and it is the first dish prepared when someone in the family is feeling sick or needs comfort.