Chicken Asapao
This chicken stew is fairly typical of a classic Puerto Rican dish often served with rice.
INGREDIENTS | SERVES 4
1 pound boneless, skinless chicken
breasts
3 cups chicken broth
2 medium potatoes
1 8-ounce can tomato sauce
¼ cup sofrito
1 teaspoon salt
2 bay leaves
¼ cup small green olives
Juice from 1 lime
Place a Dutch oven over medium heat. Once it is heated add the chicken breasts and the chicken broth. Add water if necessary so the breasts are covered. Cook for 30 minutes. Remove the breasts from the pan and cut into ¼" cubes.
Return the chicken cubes to the pan with everything except the lime. Stir to combine. Reduce the heat to low and cover. Simmer for 45–60 minutes or until the chicken is soft.
Remove the bay leaves and stir the lime juice into the pan. Serve it over rice with a sprinkle of freshly chopped cilantro and hot sauce if desired.
Sofrito
Peel one large onion and cut into quarters. Put it into a food processor with 3 cubanelle peppers that have had the stems and seeds removed, 3 garlic cloves, half a bunch of cilantro, 3 tomatoes with the stems removed, and 1 green bell pepper with the stem and seeds removed. Pulse until it is well-blended. Leftovers can be frozen.
