Chicken Asopado

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If you have been paying attention, you may have noticed that I did not publish our usual weekly recipe last week. I apologize for that, but I had a good reason: I was traveling.

I'll tell you more about this later, but for now I hope that this recipe for Asopao de Pollo is enough to excuse my lack.

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Years ago, possibly in the first years writing this blog, we published the shrimp asopao recipe , during these years one of our most popular recipes. We call it a "generic" recipe, thinking that anyone who wants to prepare another version will be able to make the necessary changes. I was wrong, and it is not the first or last time.

When you have cooked the same food over and over again, it is easy to think that it is very simple to make it. Maybe that's why, as many readers have told us, their mothers say "just add a chin of this, and a chin of that."

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Next week I tell you about my trip, but if you follow me on Instagram you will know where I was going. I have good memories, beautiful photos and incredible food to share.

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Recipe Asopao de Pollo (Chicken and Rice Broth)

Preparation

10 mins

Cooking

30 mins

Total Time

40 mins

 

Recipe Asopao de Pollo (Chicken and Rice Broth): Served on fresh days, or as an inexpensive dish at informal parties, it is a favorite of Dominicans.

Serves : 6 servings

Author : Clara Gonzalez

Ingredients

• 3/4 gallon of water
• 3 pounds of boneless chicken and cut into small pieces
• 3 teaspoons of salt
• 1/4 teaspoon pepper
• 1 tablespoon of sour orange juice (optional)
• 2 1/2 tablespoons of vegetable oil (canola, corn or peanuts)
• 1 tablespoon of brown sugar
• 3 garlic cloves mashed
• 4 large chopped tomatoes
• 1 red bell pepper, chopped
• 1/4 teaspoons dried oregano leaves
• 1 large carrot , cut into cubes
• 1/4 cups green beans (petit pois)
• 1 lb. of bucket cut into cubes
• 1 cup of tomato sauce
• 2 cups of rice
• 2 tablespoons orange tart , or hot sauce (optional)
• 2 tablespoons chopped parsley