Soups & creams
Chicken Asopao
Thick rice and chicken soup with sofrito, brothy and comforting.
Gluten-free
Ingredients
- 500 g chicken pieces
- 200 g rice
- 1.2 liters chicken broth
- 1 onion
- 1 green bell pepper
- 4 garlic cloves
- 2 sweet chili peppers (ajíes dulces)
- 50 g tomato paste
- 50 g oil
- 8 green olives
- 1 teaspoon oregano
- 1 teaspoon achiote
- Salt and pepper to taste
Step-by-step
Using a different robot? Switch it here:
- Put the garlic, onion, bell pepper and ajíes dulces in the mixing bowl. Chop 4 sec/speed 5 and scrape down with the spatula.
- Add the oil and achiote. Sauté 8 min/120°C/speed 1.
- Add the tomato paste, oregano and olives. Sauté 3 min/100°C/speed 1.
- Add the chicken and sear 5 min/Varoma/reverse/spoon speed.
- Add the broth, salt and pepper. Cook 15 min/100°C/reverse/spoon speed.
- Add the rice and cook 18 min/100°C/reverse/spoon speed. It should turn out soupy.
Tips
- Asopao is served fresh since the rice keeps absorbing broth.
- Add peas at the end for more color.
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