Puerto Rican Chicken Soup (Asopao)
Asopao is a thick Puerto Rican chicken and rice soup, built in one pot from floured, browned chicken strips and a tomato base. Dredging the chicken in a seasoned flour mix of garlic, oregano and hot pepper gives it a crisp, savory crust and lightly thickens the broth. A splash of wine or grappa lifts the browned bits off the pot. This version came from a Jerusalem restaurant.
Instructions
Mix the flour, salt, black pepper, hot pepper, oregano and garlic in a wide, shallow bowl. Roll the chicken strips in the mixture until they are coated on all sides.
Melt the margarine in a large pot over medium-high heat. Add the chicken and cook for 3 to 5 minutes, until browned, then lift it out and set it aside.
Pour a little white wine or grappa into the hot pot and scrape up the browned bits. Pour these drippings over the resting chicken.
Add the green pepper and onion to the pot and sauté them until the onion turns translucent.
Stir in the rice, tomatoes, broth and a dash of lemon juice. Season with salt and pepper to taste, cover, and cook over low heat for 12 minutes.
Return the chicken to the pot, keep the heat low, and cover again. Cook until the chicken is tender, then finish with a little more oregano and some chopped parsley.
Make it personal.
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