Sofrito Instructions:
In a Dutch oven over medium high heat, pour in 2 tablespoons of olive oil. Let oil heat up in pan. Add in onions and garlic and saute for a few minutes until onions appear translucent. Next add in green bell pepper and saute for a few minutes until vegetables are softened. Stir in tomato paste, cilantro, and water until completely mixed. Mixture will be a thick paste, continue to cook until mixture begins to bubble. Remove the sofrito mixture from the Dutch oven and set aside in another dish.
Puerto Rican Chicken Instructions:
Add remaining 2 tablespoons of olive oil to Dutch oven and let heat up for a couple minutes. While oil is heating, sprinkle the chicken thighs with black pepper, oregano, and 1 tablespoon of Adobo Seasonings. Add the seasoned chicken to the hot oil and cook the chicken until the meat is browned on both sides. Cooking time is about 4 to 5 minutes per side.
To the Dutch oven with browned chicken, add the prepared sofrito and diced tomatoes with liquid. Stir together with chicken and let cook for about 3 minutes until mixture begins to boil. Add the rice and white wine and stir everything together. Cook for a few more minutes until boiling. Next add the chicken broth, water, and remaining Adobo Seasoning. Stir everything together and bring just to a boil. Turn heat down to medium-low and and stir in the green olives. Let simmer, on the stove, for about 20 minutes until the rice is fully cooked. Stir in the frozen peas and simmer for approximately 5 minutes until peas are heated. Add additional Adobo Seasoning or salt and pepper to taste.
Serve in bowls garnished with fresh cilantro and avocado slices and enjoy. Enjoy some crusty bread or tortillas to scoop up your soup.
Serves 8.
Preheat slow cooker.
Sofrito Instructions:
In a large skillet over medium high heat, pour in 2 tablespoons of olive oil. Let oil heat up in pan. Add in onions and garlic and saute for a few minutes until onions appear translucent. Next add green bell pepper and saute for a few minutes until vegetables are softened. Stir in tomato paste, cilantro, and water until completely mixed. Mixture will be a thick paste, continue to cook until mixture begins to bubble. Remove the sofrito mixture from the skillet and add to the slow cooker.
Puerto Rican Chicken Instructions:
Add remaining 2 tablespoons of olive oil to skillet and let heat up for a couple minutes. While oil is heating, sprinkle the chicken thighs with black pepper, oregano, and 1 tablespoon of Adobo Seasonings. Add the seasoned chicken to the hot oil and cook the chicken until meat is browned on both sides. C ooking time is about 4 to 5 minutes per side.
To the slow cooker, add the browned chicken, diced tomatoes with liquid, white wine, chicken broth, water, and remaining Adobo Seasoning. Stir everything together and cover with lid. Cook on low heat for 8 hours or high heat for 4 to 5 hours. If you are home, remove lid and stir every couple hours to keep mixture from sticking to bottom of cooker.
During last 30 minutes of cooking, stir in the rice and green olives until completely mixed. Cover with lid and let cook until rice is softened. Stir in the frozen peas and cook for 5 additional minutes until peas are heated. Add additional Adobo Seasoning or salt and pepper seasoning to taste.
Serve in bowls garnished with fresh cilantro and avocado slices and enjoy. Enjoy some crusty bread or tortillas to scoop up your soup.
Serves 8.
* Adobo seasoning can be found in the Latin American section of most grocery stores or local Hispanic market. The main flavors are comprised of salt, garlic powder, and onion powder. You can also order online at What's Cooking America's store: Adobo Seasoning
** Check out Chicken Stock - Basic Chicken Stock to learn how easy it is to make your own homemade chicken stock.
*** Can substitute frozen peas with canned pigeon peas, which can be found in the Latin American section of most grocery stores or local Hispanic market. You can also order online at What's Cooking America's store: Pigeon Peas.
Puerto Rican Chicken And Rice Stew - Asopao de Pollo Recipe: https://whatscookingamerica.net/poultry/puertorican-chicken.htm