Asopao de Pollo

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  • Makes: 6 servings
  • Serving Size: 1 1/3 cups stew per serving
  • Makes: 10 cups
  • Prep: 45 mins
  • Cook: 1 hr 20 mins

Asopao de Pollo

Directions

  1. In a 6- to 8-quart Dutch oven*** heat lard over medium heat. Add annatto seeds (if using). Cook 1 to 2 minutes or until fragrant and oil is a deep red color. Immediately remove the seeds from the oil; discard seeds.
  2. Add Sofrito to the hot oil. Cook 3 minutes, stirring occasionally. Add ham hocks and chicken broth. Bring to boiling; reduce heat. Simmer, covered, 20 minutes. Add chicken; return to a simmer. Cook, covered, 30 to 35 minutes more or until chicken is no longer pink (180 degrees F). Remove chicken and ham hocks from the pan to a cutting board. Set aside until cool enough to handle.
  3. Add rice to the pan. Return to boiling; reduce heat. Simmer, covered, 15 minutes or until rice is tender. Meanwhile, remove chicken and ham from the bones; shred meat. Discard any fat from ham.
  4. Add shredded chicken and ham, tomatoes, peas, olives, and capers to pan. Cook, covered, over medium-low heat 10 minutes.
  5. If desired, for fried plantains, use a sharp knife to cut off the ends of the plantains and score the skin on four sides. Use your finger to pry the skins loose. Cut peeled plantains into 1/2-inch slices. In a deep large skillet heat 1/2 inch of vegetable oil over medium-high heat. Add plantain slices, half at at time, and fry 2 to 3 minutes or until lightly browned, turning once. Remove plantains; drain on paper towels.
  6. Serve stew topped with fried plantains and fresh cilantro.

From the Test Kitchen

*Tip

If desired, substitute 8 ounces chopped cooked smoked ham for the ham hocks. Omit the 20 minute cook time for the ham hocks in step 2.

**Tip

It's important to use green plantains for this recipe. To more easily peel plantains, trim off ends and cut a few slits in skin from end to end. Push thumb under skin and peel it off in sections.

***Tip

If your dutch oven doesn't have a lid, covering it with foil will work just as well.

Sofrito

Directions

  1. In a food processor, combine sweet pepper, banana pepper, cilantro, onion, oil, and garlic. Cover and pulse until mixture is very finely chopped, but not pureed.
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Nutrition Facts (Asopao de Pollo)

  • Per serving:
  • 622 kcal ,
  • 32 g fat
  • (6 g sat. fat ,
  • 11 g polyunsaturated fat ,
  • 14 g monounsaturated fat ),
  • 149 mg chol. ,
  • 992 mg sodium ,
  • 45 g carb. ,
  • 5 g fiber ,
  • 15 g sugar ,
  • 40 g pro.
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