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.
Total Time
35 minutes
Servings
2–4
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 juice
White wine or grappa
parsley
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
3–5 minutes
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.
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.