Asopao

Karry Hosford

This stewlike dish is popular in Puerto Rico and Cuba. Manchego is a firm Mexican cheese that's making its way into many markets, but you can use other sharp grating cheeses such as pecorino Romano or Parmesan, if you wish.

Yield: 6 servings (serving size: 1 1/3 cups rice mixture and 2 tablespoons cheese)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 335
  • Calories from fat: 21%
  • Fat: 8g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 1.7g
  • Protein: 30.1g
  • Carbohydrate: 33.1g
  • Fiber: 2g
  • Cholesterol: 77mg
  • Iron: 3mg
  • Sodium: 677mg
  • Calcium: 180mg

Ingredients

  • 3/4 pound skinless, boneless chicken breasts, cut into bite-sized pieces
  • 1/2 pound skinless, boneless chicken thighs, cut into bite-sized pieces
  • 1 teaspoon dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 2 teaspoons vegetable oil
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1 garlic clove, minced
  • 4 cups fat-free, less-sodium chicken broth
  • 1 teaspoon paprika
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 cup uncooked long-grain rice
  • 1/2 cup chopped bottled roasted red bell peppers
  • 1 tablespoon capers
  • 3/4 cup (3 ounces) grated Manchego cheese

Preparation

  1. Sprinkle chicken with oregano, black pepper, and salt. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 4 minutes or until lightly browned. Remove chicken from pan; cover and keep warm.
  2. Add onion, green bell pepper, and garlic to pan. Cover, reduce heat to low, and cook 10 minutes or until tender. Add broth, paprika, and tomatoes; bring to a boil. Stir in rice. Cover, reduce heat, and simmer 18 minutes or until rice is almost tender. Stir in chicken; cover and cook 4 minutes or until chicken is done. Stir in red bell peppers and capers. Sprinkle each serving with cheese.
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