Puerto Rican Chicken Rice Stew
Ingredients
- 1.5 cups rice
- 1 kg chicken breast
- 3 liters water
- 0.5 onion
- celery stalks
- peppercorns
- 4 garlic cloves
- cilantro
- salt to taste
- 6 cups chicken broth
- olive oil
- 1 white onion
- 3 sweet peppers
- 1 hot pepper
- 1 celery stalk
- 0.5 red bell pepper
- 4 garlic cloves, pureed
- 1 teaspoon baby capers
- 0.5 cup peas
- 0.5 teaspoon Spanish paprika
- 0.25 teaspoon oregano
- 3 bay leaves
- 1 cup tomato pulp
- 3 tablespoons sliced olives
- salt and freshly ground black pepper to taste
- mild hot sauce to taste
Preparation
Cook the chicken with the vegetables from the ingredient list, brown it, shred it, and reserve the broth to make the asopao.
In a non-stick skillet, sauté the onion, bell pepper, celery, sweet pepper, and garlic in enough oil.
When they begin to soften, add the rice and cook it until translucent to keep it loose.
In a tall pot or wok, combine the shredded chicken and the sautéed vegetables.
Add the oregano, Spanish paprika, and bay leaves, then add the reserved chicken broth and tomato sauce.
Adjust salt and freshly ground black pepper to taste.
Wait 10 minutes, then add the olives, peas, and capers, and cover the pot.
Cook until the rice is al dente and serve very hot with fresh cilantro.
Tips
The dish should be soupy; if it seems dry or thick, add more water as needed.
