Instead of Green Peas use "Pigeon Green Peas" (Gandures/Gandules) for a more traditional taste. I used boneless chicken breasts and it's supper yummy and little less fat.
Asopao de Pollo (Traditional Chicken Asopao)
The Puerto Rican dish asopao de pollo, a cross between soup and paella, is an easy, hearty one-dish meal featuring juicy chicken thighs, diced lean ham, rice, and assorted seasonings.
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- Calories: 561
- Calories from fat: 27%
- Fat: 17g
- Saturated fat: 3.2g
- Monounsaturated fat: 9.7g
- Polyunsaturated fat: 2.8g
- Protein: 37.3g
- Carbohydrate: 63.2g
- Fiber: 5.1g
- Cholesterol: 118mg
- Iron: 6.5mg
- Sodium: 999mg
- Calcium: 72mg
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 10 chicken thighs (about 3 pounds), skinned
- 2 tablespoons Annatto Oil or olive oil
- 1 1/2 cups Sofrito
- 3/4 cup diced plum tomato
- 1 1/2 cups uncooked medium-grain rice
- 2/3 cup dry white wine
- 1/2 cup diced lean ham (about 2 ounces)
- 1 (4.4-ounce) bottle alcaparrado (such as Goya), drained, or 3/4 cup pitted green olives and 1/4 cup capers
- 4 cups water
- 1 (15.75-ounce) can fat-free, less-sodium chicken broth
- 1 cup frozen green peas, thawed
- 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 rice, wine, ham, and alcaparrado; cook 1 minute, stirring constantly. Add the water and chicken broth; bring to a boil. Cover, reduce heat, and simmer for 20 minutes. Stir in the peas, and cook for 5 minutes or until the rice is tender.
Alcaparrado is a mixture of whole green olives, pimentos, and capers; look for it in the Latin section of the supermarket or in Latino markets. Be sure to let your guests know that the olives from the bottled mixture aren't pitted.
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