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A Classic Easy Gumbo Recipe
Asopao de Pollo, or Chicken and Rice Gumbo, is more than a soup, yet not quite a stew.
GOYA® Medium-Grain Rice thickens this Asopao de Pollo recipe and GOYA® Adobo All-Purpose Seasoning adds zest for a fragrant and comforting meal. No wonder this easy gumbo is a favorite in the Caribbean.
Ingredients
1
chicken (about 3 lbs.), cut into pieces
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
½
green bell pepper, very finely chopped (about ½ cup)
1
medium yellow onion, very finely chopped
2 oz.
smoked ham, cut into ½” cubes
1 tbsp.
GOYA® Minced Garlic or 2 clove garlic, finely chopped
1 tsp.
GOYA® Whole Oregano
1 can (8 oz.)
GOYA® Tomato Sauce
1½ cups
GOYA® Medium Grain Rice
1 jar (4 oz.)
GOYA® Fancy Sliced Pimientos, drained
2 tbsp.
finely chopped fresh cilantro
Directions
Step 1
Season chicken on all sides with adobo. Heat oil in medium pot over medium high heat. Add chicken to pot; cook until golden brown on all sides, about 7 minutes; set aside. Add onion and peppers to pot; cook until soft, about 7 minutes. Add ham, garlic, oregano and sazon; cook until fragrant, about 1 minute more. Add tomato sauce, reserved chicken pieces and 8 cups water to pot. Bring water to a boil. Stir in rice; boil 1 minute. Reduce heat to medium-low and simmer, stirring occasionally, until chicken is cooked through and rice is tender, about 25 minutes.
Step 2
Stir in olives, pimientos and cilantro. Evenly divide asopao among serving bowls. Serve immediately.
Quick save for thick soup
The rice in the Asopao adds a hearty consistency that makes the dish so special, but it also tends to absorb the broth very quickly, which can make the soup too thick. To fix, simply have a simmering pot of chicken broth at the ready. To do, mix 2 cups water with 1 GOYA® Chicken Bouillon and simmer. Then, add a ladle to each bowl, as needed.
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