Chicken Asopao

Asopao is the abbreviated version of the word “asopado”, which means “like a soup”. It is a very popular traditional dish in Latin cuisine, associated with rainy days and special occasions. Asopao is an example of creativity, and can be very unique depending on the imagination of the cook. Today we bring you the Saboriza version of gallinita.

Ingredients:

1 small hen
4 cups of water
¾ cup white rice
2 tablespoons vegetable oil
4 cups chicken broth
1 cup tomato sauce
2 tablespoons cumin
2 tablespoons ground oregano
¼ cup sofrito
Cilantro to taste
Olives to taste
Salt and pepper to taste

Let's cook, it's late!

Season the diced chicken to taste, preferably with adobo, cumin and oregano. Sauté it with the vegetable oil in a large pot over medium high heat, stirring constantly until it changes color and seals well, about 6 minutes. Avoid cooking completely at this step.

Stir in the cilantro, sofrito, tomato sauce and olives. Lower the heat and add the water and chicken broth, stir until the ingredients are dissolved. Cover the pot to cook for 30 minutes, until the chicken is tender and cooked. Add the rice and continue stirring over medium high heat, it is ready when the rice softens. Before serving add chopped cilantro, some tostones and avocado will be the great allies of this dish! Ahh! Don't forget the lime wedge.