Asopao
Updated April 26, 2023
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6leg-thigh pieces of chicken, skinned and cut apart
- 1large Spanish onion, chopped coarse
- 2cloves garlic, minced
- 1green pepper, seeded and chopped coarse
- 116-ounce can tomatoes, chopped
- 2chorizos (Spanish sausages), chopped
- 1bay leaf
- 4cups water
- 1teaspoon oregano, or to taste
- ¼teaspoon ground cumin, or to taste
- 1teaspoon salt, or to taste
- Pepper to taste
- 1cup short-grain rice
Nutritional analysis per serving (6 servings)
400 calories; 19 grams fat; 6 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 34 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 23 grams protein; 704 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put chicken, onion, garlic, green pepper, tomatoes, chorizos, bay leaf, water, oregano, cumin, salt and pepper into a pot. Bring to a boil, cover and simmer for 20 minutes.
- Step 2
Add rice to pot, boil again and simmer, covered, until rice is tender and the dish has the consistency of a thick soup, about 15 to 20 minutes. Serve immediately.
- This dish thickens as it stands. If it must be held before serving, thin it back to its original consistency with some beer and reheat it.
Private Notes
Comments
The chorizo that dispersed into the stock was probably Mexican style (soft)? If you use the the drier and firmer Spanish chorizo, which is cured, it retains its integrity.
Made a half batch of this with boneless chicken thighs and all the chorizo I had…..ok I kept a little, and the whole can of diced tomatoes. So glad I did. It all goes straight into a single pot, and boy. I could see this with a little saffron
Really tasty. The chorizo just sort or disintegrated into the stock, not sure if that was supposed to happen or not. Might try it with shrimp instead of chicken next time.
The chorizo that dispersed into the stock was probably Mexican style (soft)? If you use the the drier and firmer Spanish chorizo, which is cured, it retains its integrity.
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