ASOPAO – PUERTO RICAN CHICKEN STEW

Jan 13, 2016 | cooking, Recipe | 0 comments

Makes 6 servings
(9 cups)

Preparation time:
20 minutes

Cooking time:
4–5 hours (low)

Ingredients

4 cups low-sodium chicken broth
1/2 cup canned tomato sauce
1 yellow onion, chopped
1 red bell pepper, diced
1/2 cup diced pepperoncini
1/2 cup chopped pimento stuffed green olives
4 cloves garlic, minced
2 Tbsp. minced fresh cilantro
1 Tbsp. white wine vinegar
1 Tbsp. capers
1 dried bay leaf
1 tsp. dried oregano
1/2 tsp. black pepper
1/2 tsp. paprika
1/2 tsp. ground annatto
3 lb. bone-in chicken thighs, skin removed, seasoned with salt
1/2 cup dry long-grain white rice
Fresh cilantro leaves

Instructions

  1. Combine broth, tomato sauce, onion, bell pepper, pepperoncini, olives, garlic, minced cilantro, vinegar, capers, bay leaf, oregano, black pepper, paprika, and annatto in a 4- to 5-qt. slow cooker; place chicken on top.
  2. Cover slow cooker and cook chicken until tender on low setting, 31/2 – 41/2 hours.
  3. Stir in rice. Cover slow cooker and cook rice until tender on low setting, 20–30 minutes more.
  4. Garnish servings of stew with fresh cilantro leaves.

~ recipe from Cuisine Splendid Soups