A thick, hearty chicken and rice soup loaded with sofrito, olives, capers, and pigeon peas, thicker than soup but looser than stew.
Ingredients
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1kg chicken pieces, bone-in
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2 cups short-grain rice
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3 tbsp sofrito
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2 tbsp tomato sauce
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1 packet sazon
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1 can pigeon peas, drained
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8 manzanilla olives
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1 tbsp capers
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1 red bell pepper, diced
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8 cups chicken stock
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2 tbsp olive oil
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Salt and pepper
Instructions
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1
Season chicken with adobo and sazon. Sear in olive oil in a large caldero until browned on all sides.
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2
Add sofrito and tomato sauce, cook three minutes until fragrant and darkened.
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3
Pour in chicken stock and bring to a boil. Reduce heat and simmer twenty minutes.
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4
Add rice, olives, capers, pigeon peas, and bell pepper. Stir well to combine.
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5
Cook twenty-five minutes, stirring occasionally, until rice is tender and the soup has thickened to a porridge-like consistency.
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6
Adjust seasoning and serve in deep bowls. The asopao should be thick enough that a spoon stands up in it.
Did You Know?
Asopao is considered the ultimate Puerto Rican comfort food and is traditionally served at political rallies and town festivals to feed large crowds.