How to Make Asopao Con Pollo part 2 from Chef Victoria Love

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.

Brown the chicken in a large pot until golden.

In another pot, heat olive oil and sauté onions until caramelized and golden brown.

Add sliced green bell peppers to the onions and sauté until tender.

Add sliced red bell peppers and continue to sauté until tender.

Add 2 tablespoons of tomato paste to the sautéed vegetables and stir.

Add the flavor base cubes from the freezer to the pot and let it simmer.

Once the chicken is browned, add the first batch of chicken back into the pot with the sautéed vegetables.

Pour in 6 cups of chicken broth and stir well.

Add 2 cans of diced tomatoes, 0.25 teaspoon crushed red pepper flakes, 1 bay leaf, 1.5 cups of rice, and diced kombucha and butternut squash to the pot.

Bring the mixture to a boil, then reduce to a simmer for 20 minutes.

After 20 minutes, check the consistency and remove the bay leaf.

Add roughly chopped half bunch of cilantro to the pot and stir.

Ladle the asopao into bowls for serving and garnish with a sprig of cilantro.

Cooking Techniques

Equipment Needed

Spice Level: