Asopao de Pollo
2 pounds boneless, skinless chicken thighs – camarones, or pork stew meat
1/2 teaspoon ground black pepper
1 serving light adobo seasoning Sazon’ Goya
3 tablespoons olive oil
1 green bell pepper, diced
1 red bell pepper, diced
1 medium onion, diced
4 cloves garlic, minced
2 tablespoons tomato paste
1 1/2 cups medium-grain rice
2(14.5 ounce) cans diced tomatoes
6 cups low-sodium chicken broth
1 bay leaf
1/4 teaspoon red pepper flakes, or to taste
1. Season chicken thighs with black pepper and abodo seasoning.
2. Heat olive oil in a large pot over medium-high heat. Cook and stir green pepper, red pepper, onion, garlic and tomato paste in the hot oil until the vegetables have softened slightly. 3 to 4 minutes. Remove vegetables from the pot and set aside.
3. Pan fry chicken in the pot until browned, 4 to 5 minutes on each side. Return cooked vegetables to the pot along with rice, diced tomatoes, chicken broth, bay leaf, and red pepper flakes. Bring to a boil, then reduce heat to medium-low and simmer until rice is tender and chicken is no longer pink inside, about 20 – 25 minutes.
4. Remove from heat and discard bay leaf. Stir in cilantro and avocado. Serve
First day back to work, grandma wasn’t feeling well so came home and stirred this fine pot of stew together. Kendry devoured it, grandma loved it, and I certainly ate my share. I’m sure this will be added to our list of favorites this fall.