Asopao de Pollo (Chicken and Rice Stew)

Summary

Yield6
Prep Time1 hours
CountryCarribean
Main IngredientChicken
MealSoups + Stews
SeasonSpring

Description

Nothing beats braised chicken in the spring and  this  killer version of the Caribbean asopao, a dish that is served all over the region from island to island, is one of my favorites. Serve it with a great chopped vegetable salad and a plate of sliced avocado, some lime wedges, and some corn tortillas for good measure.

Ingredients

  • 2 T fresh thyme leaves
  • 2 t sea salt
  • 2 T fresh oregano
  • 8 sliced garlic cloves
  • 5 T olive oil
  • 4 sli fruit wood-smoked thick-cut bacon, cut into 1-ich pieces
  • 2 medium sized onions, minced
  • 2 bell peppers, one each green and red, diced
  • 1 scotch bonnet or habanero pepper
  • 2 c chopped tomatoes (canned in fine)
  • 2 c long-grain white rice
  • 5 c Chicken stock
  • ground black pepper to taste
  • 1 c frozen peas
  • juice of 1 lime
  • 3 lb boneless skinless chicken thighs, cubed in 1-inch pieces
  • 3 T capers, rinsed*

Instructions

Mix chicken, thyme, salt, oregano, and garlic. Set aside.

In a large, nonreactive heavy skillet on medium heat, heat oil and sauté chicken a few pieces at a time to brown on all sides. Reserve chicken to a work bowl.

Add bacon to the pan and sauté until browned. Add onions, peppers, and hot chili, and stir a few minutes to cook through. Add tomatoes. Add rice and stir to coat with vegetables. Add the chicken stock and freshly ground pepper to taste. Cover and cook over medium-low heat for 20 minutes. Remove cover and stir in capers, peas, and lime juice. Serve. 

Notes

*Click here for tips on rinsing capers.