Asopao de Pollo (Soupy Chicken and Rice)
A thick, soupy rice with chicken, sofrito, olives and peas, served with avocado and tostones on the side.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
Asopao sits right between a soup and a rice dish: rice cooked in plenty of tomato-tinted broth with chicken, sofrito, olives and peas, until the broth turns thick and silky. It is the dish many Puerto Ricans crave on a rainy day, when someone at home feels under the weather, or late at night after a party.
In the Thermomix® TM7™, the sofrito and chicken sauté first, then everything simmers on reverse at soft speed so the chicken stays in pieces, and the rice goes in for the last stretch. Serve it right away, because the rice keeps drinking the broth as it sits, and put avocado and tostones on the table.
Made in the Thermomix® TM7™
Asopao de Pollo (Soupy Chicken and Rice)
Makes: 4 servings
- Prep15 min
- Cook45 min
- Total1 h
- Serves4
Ingredients
To serve
Instructions
- In a bowl, toss the chicken with the adobo and oregano.
- Place the oil and sofrito in the mixing bowl and sauté 4 min/120°C (250°F)/speed 1.
- Add the chicken and sauté 5 min/120°C (250°F)/reverse/speed 1.
- Add the tomato sauce, sazón, alcaparrado, bay leaf and broth. Place the simmering basket on the mixing bowl lid instead of the measuring cup and cook 10 min/100°C (212°F)/reverse/speed soft.
- Add the rice through the lid opening and cook 18 min/100°C (212°F)/reverse/speed soft, with the simmering basket on the lid.
- Add the peas and cook 3 min/100°C (212°F)/reverse/speed soft. The rice should be tender and the broth thick but still soupy. Taste for salt and remove the bay leaf.
- Ladle into bowls, top with avocado and cilantro and serve right away with tostones.
Tips
- Asopao keeps thickening as it stands. When you reheat leftovers, add a splash of hot broth to bring them back to soupy.
- For asopao de camarones, skip the chicken and its sauté in step 3, and add 450 g (1 lb) peeled shrimp with the peas in step 6, cooking 4 minutes instead of 3.
- Keeps 3 days in the fridge. Freezing is not recommended, because the rice turns mushy.
