Asopao de Pollo (Traditional Chicken Asopao)

Asopao de Pollo (Traditional Chicken Asopao)
Photo by Becky Luigart-Stayner

Ingredients

  • 10 chicken thighs (about 3 pounds), skinned
  • ½ cup diced lean ham (about 2 ounces)
  • 1 teaspoon dried oregano
  • 2/3 cup dry white wine
  • ¾ cup diced plum tomato
  • 1 ½ cups uncooked medium-grain rice
  • 2 garlic cloves, minced
  • + 8 more ingredients
    • 4 cups water
    • ¼ teaspoon freshly ground black pepper
    • 1 cup frozen green peas, thawed
    • 1 (4.4-ounce) bottle alcaparrado (such as Goya), drained, or 3/4 cup pitted green olives and 1/4 cup capers
    • 2 tablespoons Annatto Oil or olive oil
    • 1 (15.75-ounce) can fat-free, less-sodium chicken broth
    • ¼ teaspoon salt
    • 1 ½ cups Sofrito

Combine the first 4 ingredients in a small bowl. Sprinkle chicken with the oregano mixture. Heat Annatto Oil in a large nonstick skillet over medium-high heat. Add the chicken; cook 8 minutes, turning once. Reduce heat to medium. Add Sofrito and tomato; cook 3 minutes, stirring frequently. Add ri...

View full recipe at My Recipes

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