ASOPAO de Pollo | Dominican Chicken & Rice Soup | *ENGLISH VIDEO #bigmamacooks

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits, while vegetable oil is cost-effective.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lighter, and bouillon is a budget-friendly alternative.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is a protein-rich substitute, while bulgur is often less expensive.

Prep the veggies: chop 1 whole cubanelle pepper, 1 whole red pepper, and 1 whole red onion, and set aside a bunch of cilantro.

Wash and clean a whole pack of chicken thighs, chop the big pieces in half, and set aside the small pieces.

Season the chicken with 2 tablespoons of garlic paste, 2 tablespoons of sofrito, 1 tablespoon of ground oregano, 2 orange sauson packets, 1 tablespoon of soy sauce, and a handful of olives; toss to combine.

Heat 2 tablespoons of cooking oil in a pot over medium high heat and stir in 1 chicken bouillon cube until broken down.

Add the seasoned chicken to the pot and mix well.

Add the diced veggies to the pot, cover, and cook on medium high for 10 minutes.

After 10 minutes, add 1.5 cups of washed white rice and stir to coat the rice in the seasoning.

Pour in 7 cups of water and add the bunch of cilantro; stir and cover the pot for 20 minutes on medium high heat.

After 20 minutes, stir the asopao and check the seasoning; add more salt or a second chicken bouillon cube if needed.

Lower the flame to low, cover, and cook for an additional 30 minutes.

After 30 minutes, stir the asopao, remove any large vegetables, and squeeze in the juice of 1 lime.

Cooking Techniques

Equipment Needed

Spice Level: