Dominican Series: Asopao de Pollo

• Meat

  • 1 Chicken, whole
  • 1 Pork chops, smoked

• Produce

  • 1 tsp Cilantro, dried
  • 1/2 Lime
  • 1 tsp Oregano, dried

• Condiments

  • 1 small can Tomato sauce

• Pasta & Grains

  • 2 cups White rice, long grain

• Baking & Spices

  • 3 tsp Adobo seasoning
  • 1 tsp Kosher salt

• Oils & Vinegars

  • 1 tsp Olive oil
  • 2 tbsp Vegetable oil

• Dairy

  • 1 tsp Butter, unsalted

• Liquids

  • 5 cups Water

Found on cookingwithbooks.net

Description

Ingredients

• 2 tablespoons vegetable oil
• 1-2 smoked pork chops, diced
• 1 teaspoon dried oregano
• 1 teaspoon dried cilantro
• 3 teaspoon adobo seasoning
• 1 teaspoon kosher salt
• 1 whole chicken, quartered
• 1 small can tomato sauce*
• 5 cups water
• 2 cups long grain white rice
• 1/2 lime, juiced
• 1 teaspoon olive oil
• 1 teaspoon unsalted butter

Directions

• Heat oil in a large stock pot and add diced pork chop. While cooking, season chicken with oregano, cilantro, adobo, and salt. Add to stock pot with tomato sauce and cook over low heat for 20 minutes, turning chicken pieces as they cook.
• After 20 minutes and the chicken is slightly seared, add water, rice, and lime juice. Cook uncovered for 20 more minutes, stirring occasionally. (If during the cooking, you see you need extra water or the rice dries out too quickly, just had a splash of water!) Before serving, stir in olive oil and butter.
• Serve topped with fresh cilantro and avocado slices.