Asopao is one of my favorite soups, I make it with seafood, beef, and chicken. Many call it a stew because of the thick consistency but I call it soup.
The ingredients are rice, seasonings, and meat. This is so delicious and you can enjoy it on winter or rainy days. As for my family and I enjoy soup in any weather lol.
You can find Asopao in many Latin restaurants but here is a recipe for you to try at home if you rather make it.
With all of that flavor in one pot, this flavorful dish is guaranteed to become your new favorite chicken soup with rice.
1 tbsp olive oil
2-3 boneless chicken breasts, chopped into bite sized pieces
1 tsp adobo
1/2 Sazon with color
2 tbsp of sofrito
1 red bell pepper, diced
1/2 cup of onion, diced
1 medium potato, diced
1 can of tomato sauce
1/2 rest of Sazon with color
2 1/2 cups water
1 chicken powder bouillon
1 cup of medium grain white rice, rinsed
1/2 cup pigeon peas, gandules
salt & pepper to taste
fresh cilantro to garnish
In a large pot heat the oil over medium heat before adding in the chicken.
Season with adobo and 1/2 Sazon with color (reserve rest for next step). Cook the chicken for a few minutes, turning regularly to brown on each side.
Add sofrito, bell pepper, and onion cook for a few more minutes or until the bell peppers and onion are translucent.
Toss in gandules (pigeon peas), tomato sauce, 1/2 sazon, chicken powder, diced potatoes, salt, pepper and water and bring to a boil. (Add cilantro,optional)
Once the liquid reaches a boil, add rice, lower to medium, cover and cook for 15 minutes or until rice is cooked through.
Once cooked garnish with cilantro and enjoy with some fried plantains.