Asopado (Asopao) de Pollo
A humble soupy rice dish
Servings: 6
Ingredients
- 2 Tbsps Achiote Oil store bought, freshly made
- 1 large red onion
- 1/2 medium green pepper
- 2 ea scallions
- 2 ea garlic cloves omit if using alino
- 1 Tbsp Cilantro stems, chopped
- 1 tsp Alino minced garlic, oregano, cumin, salt
- 1 1/2 cups long grain rice, washed
- 1 cup peas and carrots, frozen
- 3 cups chicken, shredded
- 1 ea sazon packet
- 1 ea cubito de pollo
- 10-12 cups chicken broth
- extra cilantro sprigs
- Salt and pepper or Adobo as needed
- 1 ea avocado, sliced or chopped optional
- hot sauce optional
Instructions
- In a large pot, heat achiote oil over medium heat. Add Sofrito ( onions, peppers, scallions, garlic or alino, cilantro sprigs) sweat vegetables until soft and translucent. Add rice, and toss , toasting slightly, add peas and carrots, chicken, sazon , cubito and broth. Bring to a boil then reduce to a low simmer. Cook until rice is tender, more on the softer side than usual, about 30- 35 minutes. Add more broth if too dry. Season with salt and pepper if needed or a sprinkle of Adobo. Serve hot with avocado, limes, pickled onions and hot sauce!