Dominican Series: Asopao de Pollo
The perfect dish on a cold winter night and a traditional Dominican dish, this recipes is straight from my Mom's kitchen to your screen. Rich tomato flavors will have you coming back for seconds!
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Ingredients
- 2 tablespoons vegetable oil
- 1-2 smoked pork chops diced
- 1 teaspoon dried oregano
- 1 teaspoon dried cilantro
- 3 teaspoon adobo seasoning
- 1 teaspoon kosher salt
- 1 whole chicken quartered
- 1 small can tomato sauce*
- 5 cups water
- 2 cups long grain white rice
- ½ lime juiced
- 1 teaspoon olive oil
- 1 teaspoon unsalted butter
Instructions
- Heat oil in a large stock pot and add diced pork chop. While cooking, season chicken with oregano, cilantro, adobo, and salt. Add to stock pot with tomato sauce and cook over low heat for 20 minutes, turning chicken pieces as they cook.
- After 20 minutes and the chicken is slightly seared, add water, rice, and lime juice. Cook uncovered for 20 more minutes, stirring occasionally. (If during the cooking, you see you need extra water or the rice dries out too quickly, just had a splash of water!) Before serving, stir in olive oil and butter.
- Serve topped with fresh cilantro and avocado slices.
Notes
Make sure the tomato sauce ISN'T pizza sauce or tomato paste or have any extra added sugar. My Mom uses a local tomato sauce, but you can use something like this and it would work well.
Servings: 6 -8 servings