Puerto Rican Chicken Soup (Asopao)
Asopao (Puerto Rico) is an excellent dish from the 407 restaurant in Jerusalem, Israel, that was apparently adapted from a Caribbean cookbook.
Source and licence
"Puerto Rican Chicken Soup (Asopao)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Puerto_Rican_Chicken_Soup_(Asopao), revision 4518493), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Puerto_Rican_Chicken_Soup_(Asopao)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518493
What was changed: Reformatted by Food DataSilos from the wiki page: ingredients and steps extracted, links and templates removed. This adaptation is also licensed CC BY-SA 4.0.
Puerto Rico. Associated with Puerto Rico by the source's category: Puerto Rican (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 2–3 chicken breasts, sliced into strips
- 3 cloves garlic, finely minced
- 1 medium green bell pepper, cored and chopped
- 1 medium onion, peeled and chopped
- 800 g canned chopped tomatoes
- 1 cup uncooked long-grain white rice
- 3 cup chicken broth
- ¼ cup all-purpose flour
- ½ tsp salt
- 1 tsp black pepper
- ½ tsp dried oregano
- ¼ tsp hot pepper
- 2–3 tbsp oil or margarine
- Lemon juiceWhite wine or grappaparsley
Method
- In a wide, shallow bowl combine flour, salt, black pepper, hot pepper, oregano and garlic. Roll chicken pieces in flour mixture.
- In a large pot, melt margarine over medium-high heat. Add chicken and cook for 3–5 minutes or until brown. Remove from pot and set aside. Add a bit of white wine or grappa to deglaze and pour drippings over chicken
- Add green pepper and onion to pot, and sauté until onion is translucent.
- Add rice, tomatoes, broth, and a dash of lemon juice. Stir. Salt and pepper to taste. Cover and cook over low heat for 12 minutes.
- Return chicken to pot. Reduce heat to low, cover, and cook until chicken is tender. Add a bit more oregano and some chopped parsley.