Asopao De Pollo (Puerto Rican Chicken & Rice Gumbo

• Meat

  • 1 lb Chicken thighs, boneless skinless

• Produce

  • 2 Bay leaves, dried
  • 1/4 cup Cilantro, fresh
  • 1 tsp Oregano, dried
  • 1 cup Peas, frozen
  • 8 sprigs Thyme, fresh

• Canned Goods

  • 1 Chicken bouillon cube
  • 4 cups Chicken broth, low-sodium

• Condiments

  • 1/4 cup Sofrito
  • 1 8 oz can Tomato sauce, no-salt-added

• Pasta & Grains

  • 1 cup Parboiled rice

• Baking & Spices

  • 1 1/2 tsp Adobo seasoning
  • 1 packet Sazon seasoning with annatto

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 2 Corn cobs
  • 1 tsp Cumin, ground

Found on delishdlites.com

Description

Ingredients

• 1 pound boneless, skinless chicken thighs, cubed
• 1½ teaspoons Adobo seasoning
• 1 teaspoon dried oregano
• 1 tablespoon olive oil
• ¼ cup sofrito
• 1 8 oz can no salt added tomato sauce
• 1 packet Sazon seasoning with annatto
• 1 teaspoon ground cumin
• 1 chicken bouillon cube
• 2 dried bay leaves
• 4 cups low sodium chicken broth
• ¼ cup fresh cilantro, chopped
• 8 sprigs of fresh thyme
• 1 cup parboiled rice
• 2 corn cobs, cut into 2 inch cylinders
• 1 cup frozen peas

Directions

• Cut the chicken thighs into about 2 inch chunks, then season with adobo and dried oregano.
• Heat a Dutch oven on medium heat, then add the olive oil, sofrito and chicken.
• Add the tomato sauce, Sazon, cumin, bay leaves, bouillon cube, and the chicken broth.
• Add the cilantro and thyme to the pot, then bring the mixture to a boil.
• Add the rice and stir, then reduce the heat to medium-low and cover the pot.
• Cook the rice for 25-30 minutes, or until tender. Then, next the corn into the rice and cook for 5 minutes.
• Once the corn is cooked, add the peas and stir to combine.
• Serve the asopao nice and hot!