Healthy Chicken Asopao
I love a good hearty soup especial on a day like today when it is cold and snowy outside. Asopao is one of my favorite choices for a “stoup”…this is what I call it. It is too thick to be called a soup and has too much broth to be a stew. Rather than throw a whole chicken in a pot with all of the ingredients and wait all day for it to cook, this is my quick and easy method that still yields a delicious meal in a fraction of the time. It also doesn’t have all of the extra fat that comes from cooking it with the chicken skin.
- 6 tablespoons sofrito (either use store bought or my version listed below)
- 1 tablespoon red wine vinegar
- 1 package chicken tenders sliced into bite sized pieces
- 1/2 cup tomato sauce
- 3/4 cup long grain brown rice
- 6 cups chicken stock
- 1 tablespoon capers
- 8 large Spanish olives – sliced (I use a melon baller to remove the olives and capers)
- 1 Bay leaf
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1 tablespoon olive oil
My Version of Sofrito
- Red bell pepper seeded and cored
- 1/2 large onion
- 2 cloves garlic
My Asopao Recipe
Step 1: Add 1 tablespoon of vinegar and 3 tablespoons sofrito in a large glass bowl. Add sliced chicken and mix to coat. Refrigerate for 30 minutes.
Step 5: Add chicken broth and stir to combine. Bring to a boil then lower the heat and simmer covered for about 45 to 50 minutes until the brown rice is soft.