Asopao

Ingredients

• 6 leg-thigh pieces of chicken, skinned and cut apart
• 1 large Spanish onion, chopped coarse
• 2 cloves garlic, minced
• 1 green pepper, seeded and chopped coarse
• 1 16-ounce can tomatoes, chopped
• 2 chorizos (Spanish sausages), chopped
• 1 bay leaf
• 4 cups water
• 1 teaspoon oregano, or to taste
• ¼ teaspoon ground cumin, or to taste
• 1 teaspoon salt, or to taste
• Pepper to taste
• 1 cup short-grain rice

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    425 calories; 22 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 33 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 22 grams protein; 100 milligrams cholesterol; 799 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Put chicken, onion, garlic, green pepper, tomatoes, chorizos, bay leaf, water, oregano, cumin, salt and pepper into a pot. Bring to a boil, cover and simmer for 20 minutes.
2. Add rice to pot, boil again and simmer, covered, until rice is tender and the dish has the consistency of a thick soup, about 15 to 20 minutes. Serve immediately.

• This dish thickens as it stands. If it must be held before serving, thin it back to its original consistency with some beer and reheat it.

45 minutes