If you’ve followed along on my adventures on this blog, you may know that growing up in a Hispanic household has had a big influence on my perception of food. Food is a love language, and being half Puerto Rican and half Dominican, that language is comfort, comfort, comfort. That being said, in these negative wind chills, all I’m looking for is a warm hug. That brings me to chicken and rice stew or asopao, which essentially translates to ‘soupy’.
Not quite a soup, not quite a rice dish, it’s the Dominican and Puerto Rican answer to risotto. It was a dish that could feed a lot of people on a tight budget, and something I grew up on. I was inspired to make this dish after returning from a girls' trip to the Dominican Republic, a place I hold close to my heart.
One afternoon, we stood around a chef, barely in his first week of training but eager to begin, holding a silver bowl of red bell peppers, onions and garlic. He held onto it tightly, waiting for Misael, the man on the mic, our host with the most, to give him the okay to start. As soon as he said “and now we saute the vegetables,” they hit the hot, industrial-size outdoor wok-style pot with a sizzle. I had to take a moment to take in that we are a group of hungry onlookers just feet away from the ocean, watching a Dominican chef cook asopao, and my heart welled with pride. Misael announces the next ingredients and I zoom back in - time to sear the chicken, time to toast the rice, time to add aromatics, time to add the broth, and before we know it, the mixture is bubbling away. The host locks eyes with me and calls me to the front. I’m honored. I’ve been chosen to be the first person to taste the dish. The chef hands me a tall scoop of it, and I watch as it slowly settles onto the plate. I take a bite and close my eyes, savoring the embrace that only comfort food like this can provide.
Asopao (Chicken and Rice Stew)
Serves: 4-6
Prep time: 30 minutes
Cook time: 45 minutes
Total time: 1 hour, 15 minutes
1 tablespoon neutral oil
1 1/2 pounds boneless chicken thighs or breast, cut into small pieces
2 teaspoons sazon seasoning
2 teaspoons adobo seasoning
Salt and pepper to taste
1 red bell pepper, small dice
1 orange bell pepper, small dice
1 yellow onion, small dice
2 cloves garlic, minced
1 teaspoon oregano (dried)
1/4 teaspoon saffron
1 tablespoon tomato paste
1 1/4 cups rice
1 1/2 cup tomato sauce
6 cups of chicken or vegetable stock
2 tablespoons parsley, minced
Salt and pepper to taste
1. Season the chicken with salt, pepper, adobo and sazon.
2. Heat oil in a heavy, wide pot and sear the chicken on all sides until nearly cooked through. Remove chicken and set aside.
3. In the same pot, sauté the bell peppers and onions until they are softened.
4. Add the garlic and sauté until aromatic.
5. Add the oregano, saffron and tomato paste and cook for 1-2 minutes.
6. Add the rice and toast for 1-2 minutes.
7. Add the tomato sauce and stock and bring to a boil. Reduce to a simmer and cook uncovered for about 20 minutes, stirring occasionally to prevent the rice from sticking to the bottom. Add the chicken back to the pot and cook for another 5-10 minutes to rewarm. Continue to reduce the liquid until it reaches your desired consistency (this is meant to be a soupier dish).
8. Serve hot.
Looking for more global fare inspiration? Check out some of these upcoming hands-on classes:
- Mediterranean Boot Camp Saturday, February 21 10am
- Ramen Workshop Monday, February 23 6pm
- Pasta and Gnocchi Workshop Friday, February 27 11am
- Culinary Adventure: Trip to Puerto Rico Friday, February 27 6pm
