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Chicken Gumbo, Asopao de Pollo Recipe

Chicken Gumbo, Asopao de Pollo Recipe

$ 0.00

Ingredients:

  • 3 lb chicken, cut into serving pieces 
  • Adobo to taste 
  • 3 tbsp annatto oil 
  • 4oz smoked ham, diced 
  • 1/2 cup recaito 
  • 1 cup tomato sauce 
  • 1/2 cup alcaparrado 
  • 6 cups water 
  • 2 cups short-grain rice 
  • 2 tsp salt 
  • 1 tsp black pepper 
  • 1/2 cup green peas, cooked, for garnish 
  • 1/2 cup diced pimientos for garnish

         

        Procedure:

        Season the chicken with the adobo. Set aside. Heat the oil in a large soup pot and saute the ham over medium heat. Add the recaito, tomato sauce, and alcaparrado. Cook for 5 minutes. Add the chicken and water, and bring to a boil. Stir in the rice, salt, and pepper, and turn the heat to a medium-low. Cover and simmer for 30 minutes, or until the rice is done. The soup should have a thick consistency. Serve in bowls and garnish with the peas and pimientos.

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