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Asopao Stew (Puerto Rican Chicken Stew) Recipe

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This recipe for Asopao Stew (Puerto Rican Chicken Stew) is from Regi's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups low-sodium chicken broth
1/2 cup canned tomato sauce
1 yellow onion, chopped
1 red bell pepper, diced
1/2 cup diced pepperoncini
1/2 cup chopped pimento-stuffed olives
4 cloves garlic, minced
2 Tbsp. white wine vinegar
1 Tbsp. capers
1 dried bay leaf
1 tsp. dried oregano
1/2 tsp. black pepper
1/2 tsp. paprika
1/2 tsp. ground annatto
3 lb. bone-in chicken thighs, skin removed, seasoned with salt

STIR IN:
1/2 cup dry long-grain white rice
Fresh cilantro / or parsley leaves, minced
Directions:
Directions:
Combine: broth, tomato sauce, onion, bell pepper, pepperoncini, olives, garlic, minced cilantro or parsley, vinegar, capers, bay leaf, oregano, black pepper, paprika, and annatto in a 4 - 5 quart slow cooker; place chicken on top.

Cover slow cooker and cook chicken until tender on low setting for 3-1/2 to 4-1/2 hours.

Stir in rice. Cover slow cooker and cook rice until tender on low setting for 20 - 30 minutes more.

Garnish servings of stew with fresh cilantro or parsley leaves
Number Of Servings:
Number Of Servings:
6 servings (9 cups)
Preparation Time:
Preparation Time:
20 min. prep; 4-5 hours cooking

 

 

 

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