Asopao de Pollo y Mariscos

shrimp

🥗Healthier: scallops

💰Cheaper: chicken

Scallops provide a leaner protein option, while chicken is more budget-friendly.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, and water with bouillon is a cost-effective substitute.

Clean and dice chicken thighs into 1-inch pieces.

Add thyme, oregano, and fresh garlic to the chicken.

Heat olive oil in a pan and add the chicken, spreading it evenly across the bottom.

Brown the chicken on one side for 2-3 minutes without touching it to create a nice sear.

Add a couple of tablespoons of coarsely cut bacon to the pan and cook for about 45 seconds to get some color.

Add chopped bell peppers, onions, and Habanero chilies; cook for another 45 seconds to 1 minute until the liquid evaporates and they start to color.

Add rice, chopped tomatoes, and toasted coconut to the pan.

Pour in a little bit of white wine and then add chicken stock; bring to a strong boil.

Reduce heat to maintain a bare simmer, cover with a lid, and cook for about 20 minutes.

Check the rice; it should be almost completely cooked and the dish still a little liquidy.

Add shrimp and peas to the dish and stir.

Season with lime juice once now and again right before serving.

Cook for an additional 6-8 minutes until done.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens