Asopao de Pollo (Traditional Chicken Asopao)

The Puerto Rican dish asopao, a cross between soup and paella, is an easy, hearty one-dish meal. Alcaparrado is a mixture of whole green olives, pimentos, and capers; look for it in the Latin section of the supermarket or in Latino markets. Be sure to let your guests know that the olives from the bottled mixture aren't pitted.

Yield: 5 servings (serving size: 2 thighs and 1 3/4 cups rice mixture)

Ingredients

• 1  teaspoon  dried oregano
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 2  garlic cloves, minced
• 10  chicken thighs (about 3 pounds), skinned
• 2  tablespoons  Annatto Oil or olive oil
• 1 1/2  cups  Sofrito
• 3/4  cup  diced plum tomato
• 1 1/2  cups  uncooked medium-grain rice
• 2/3  cup  dry white wine
• 1/2  cup  diced lean ham (about 2 ounces)
• 1  (4.4-ounce) bottle alcaparrado (such as Goya), drained, or 3/4 cup pitted green olives and 1/4 cup capers
• 4  cups  water
• 1  (15.75-ounce) can fat-free, less-sodium chicken broth
• 1  cup  frozen green peas, thawed

Preparation

Combine the first 4 ingredients in a small bowl. Sprinkle chicken with the oregano mixture.

Heat Annatto Oil in a large nonstick skillet over medium-high heat. Add the chicken; cook 8 minutes, turning once. Reduce heat to medium. Add Sofrito and tomato; cook 3 minutes, stirring frequently. Add rice, wine, ham, and alcaparrado; cook 1 minute, stirring constantly. Add the water and chicken broth; bring to a boil. Cover, reduce heat, and simmer for 20 minutes. Stir in the peas, and cook for 5 minutes or until the rice is tender.

Nutritional Information

Calories:

561 (27% from fat)

Fat:

17g (sat 3.2g,mono 9.7g,poly 2.8g)

Protein:

37.3g

Carbohydrate:

63.2g

Fiber:

5.1g

Cholesterol:

118mg

Iron:

6.5mg

Sodium:

999mg

Calcium:

72mg