Cookbook:Chicken Soup of Puerto Rico (Asopao)
Cookbook | Ingredients | Recipes
|Chicken Soup of Puerto Rico (Asopao)|
Asopao (Puerto Rico) is an excellent dish from the 407 restaurant in Jerusalem, Israel, that was apparently adapted from a Caribbean cookbook.
- 2–3 chicken breasts, sliced into strips
- 3 cloves garlic, finely minced
- 1 medium green bell pepper, cored and chopped
- 1 medium onion, peeled and chopped
- 800 g canned chopped tomatoes
- 1 cup uncooked long-grain white rice
- 3 cup chicken broth
- ¼ cup all-purpose flour
- ½ tsp salt
- 1 tsp black pepper
- ½ tsp dried oregano
- ¼ tsp hot pepper
- 2–3 tbsp oil or margarine
- Lemon juice
- White wine or grappa
- In a wide, shallow bowl combine flour, salt, black pepper, hot pepper, oregano and garlic. Roll chicken pieces in flour mixture.
- In a large pot, melt margarine over medium-high heat. Add chicken and cook for 3–5 minutes or until brown. Remove from pot and set aside. Add a bit of white wine or grappa to deglaze and pour drippings over chicken
- Add green pepper and onion to pot, and sauté until onion is translucent.
- Add rice, tomatoes, broth, and a dash of lemon juice. Stir. Salt and pepper to taste. Cover and cook over low heat for 12 minutes.
- Return chicken to pot. Reduce heat to low, cover, and cook until chicken is tender. Add a bit more oregano and some chopped parsley.