Asopao

Asopao

Ingredients

  • 3 tablespoons olive oil
  • 1 large yellow onion, diced
  • 1 bell pepper (any color), diced
  • 4-6 cloves garlic crushed (or minced)
  • 1/2 jar pitted Goya manzanilla olives with pimientos, roughly chopped
  • 2-3 tablespoons tomato paste
  • 1 1/2 cups rice
  • 1-2 packets Goya Sazón with coriander and annatto (orange box)
  • 6 chicken thighs, or equivalent breast/drumstick
  • 1.5 teaspoons oregano
  • 1.5 teaspoons cumin
  • 4 cups chopped vegetables, such as potatoes, carrots, sweet potatoes, yuca, or plantains
  • Salt and pepper, to taste
  • Bouillon or additional Sazón, to taste (optional)
  • Cilantro, for garnish (optional)

Preparation:

  1. Heat up olive oil in a large pot. Add diced pepper, onion, oregano, and cumin. Stir occasionally.

  2. When the onions have softened add garlic. Let cook for ~1 minute, then add olives. Don’t be afraid to put the olive liquid in too – it adds flavor!

  3. Add tomato paste, Sazón, and 1 1/2 cups water.

  4. Stir and add the chicken. Let it simmer for 10 minutes.

  5. Add rice and a lot of cold water into the pot, enough that you will be able to fit the carrots and potatoes in.

  6. Bring to a boil, then add the vegetables. Simmer until the rice is cooked, the vegetables are tender, and the chicken reaches 165°F. Add salt, bouillon, or Sazón if more flavor is needed.

Variation

  • You can also make this recipe with shrimp and scallops instead of chicken. The only difference is that you put the scallops and shrimp in with the veggies. Their cook time is significantly shorter.

Originally from Lucas's Abuela