Asopao de pollo
This traditional Puerto Rican take on “rice and chicken gumbo,” asopao is more than a soup… it is the ultimate cure-all and food for the soul.
Serving: 6 people
- 3 pounds of chicken cut into pieces seasoned to taste
- 3 tablespoons of extra virgin olive oil
- ½ cup of finely chopped green bell pepper
- 1 medium finely chopped yellow onion
- 2 oz of smoked ham cut into cubes
- 1 tablespoon of minced garlic (2 cloves)
- 1 teaspoon of whole oregano
- 2 packets of sazón (seasoned salt)
- 1 chicken flavored bouillon
- 1 can of tomato sauce
- 1 ½ cups of medium grain rice
- 8 cups of water
- 4 stuffed olives, chopped
- 1 can (4 oz) of fancy sliced red pimentos, drained
- 2 tablespoons of finely chopped fresh cilantro
Season chicken on all sides (you can use salt and pepper or go the Puerto Rican way with adobo). In a medium pot, heat oil over medium-high heat. Add chicken and cook until golden brown on all sides for about seven minutes. Add onions, peppers, ham, garlic, oregano, and sazón; cook for 1-2 minutes until peppers and onions are soft. Add tomato sauce and 8 cups of water, and chicken-flavored bouillon; bring to a boil. Stir in rice and let boil for a minute. Reduce the heat to a medium-low and let the ingredients simmer for about 25 minutes, stirring occasionally. Add the chopped olives, fresh cilantro, and fancy pimentos. Let simmer an additional five minutes until chicken is cooked through and rice is tender.
*You can replace the chicken for shrimp to make this a seafood dish.
Passion fruit sangria
Is there something more Caribbean than sipping on a freshly made passion fruit cocktail? Recreate this recipe at home to get a taste of the island.
- 3 cups of white wine
- 2 cups of passion fruit concentrate
- 3 oz of vodka
- 1 cup of soda water
- 2 tablespoons of sugar
- ¼ of lemon juice
- 1 green apple, chopped
In a container, mix all the ingredients and stir. Serve with ice.