Monday, June 3, 2013

Asopao de Pollo


While we were in Italy, Ivan's dad made this soup that was so delicious I just had to have his recipe. I switched a few things up but in the end the taste was very similar and this is a meal we are going to keep making over and over again. so good!!

The things I changed so if you want to make this a bit differently you can to
I roasted the chicken in onions, garlic, and olive oil.  I seasoned the chicken with salt, pepper, garlic salt, paprika, parsley, oregano, and adobo.  Ivan's dad used the pressure cooker- which definitely saves time- you can do either way

I used saffron seasoned rice because I couldn't find saffron, but you can also use long grain white rice and season yourself with saffron.

Asopao de Pollo

  • 3 Split Chicken Breasts 
  • 5 Tbsp Olive Oil
  • 1 Bell Pepper
  • 1  Large Onion
  • Salt
  • Pepper
  • 3 Whole Garlic Cloves
  • Garlic Salt
  • Paprika
  • Parsley
  • Oregano
  • Adobo
  • 1 Cup Rice ( or saffron rice)
  • Saffron
  • 5 Cups Chicken Broth

Season chicken with salt, pepper, garlic salt, paprika, parsley, oregano, and adobo
 and let the chicken marinade in olive oil for 4-6 hours

Chop onion and place in the pan with the chicken, then add garlic cloves

Cook chicken in an oven that has been preheated to 350 degrees for 1 hour

When the chicken is finished cooking, take out of the oven and place on top of the stove

Heat your pressure cooker, and add the red pepper, chicken broth, and rice. Cook on high for 25 minutes

Once the rice is done, shred the chicken and add to the pressure cooker