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.
Prep time: 15 min.
Total time: 1 hr.
1 chicken (about 3 lbs.), cut into pieces
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
3 tbsp. GOYA® Extra Virgin Olive Oil
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
2 packets Sazon GOYA without Annatto
1 GOYA® Chicken Bouillon
1 can (8 oz.) GOYA® Tomato Sauce
1½ cup GOYA® Medium Grain Rice
4 GOYA® Manzanilla Olives Stuffed with Minced Pimientos, sliced
1 jar (4 oz.) GOYA® Fancy Sliced Pimientos, drained
2 tbsp finely chopped fresh cilantro
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.
2.Stir in olives, pimientos and cilantro. Evenly divide asopao among serving bowls. Serve immediately.