Chef María Mercedes Grubb's Asopao de Pollo

Name: Chef María Mercedes Grubb's Asopao de Pollo
Prep time: 25 min
Cook time: 83 min
Total time: 108 min
Yield: 6 servings
Cuisine: Caribbean
Ingredients: 2 pounds bone-in chicken thighs; 1 medium onion, peeled and quartered; 1 medium lemon, halved; 5 cloves garlic, smashed; 2 tablespoons coriander seed; 2 dried bay leaves; 4 tarragon or parsley stems; 5 leaves culantro (recao) or stems from 1 bunch cilantro; 12 cups chicken broth; 6 leaves culantro (recao) or the stems from 1 medium bunch fresh cilantro; 5 seeded ají dulce peppers, or mini sweet peppers; 1/2 medium seeded Cubanelle pepper; 5 cloves garlic; 1/2 medium celery stalk; 2 tablespoons vegetable oil; 1/2 teaspoon dried oregano; 2 tablespoons coconut oil; 3 cloves garlic, minced; 1 teaspoon mild harissa paste; 5 saffron threads; 1 teaspoon Diamond Crystal kosher salt, more as needed; 1/2 cup canned coconut milk; 1 medium green plantain; 1/2 teaspoon garlic powder; 1/4 teaspoon freshly ground black pepper; 1 cup raw long grain white rice; 2 medium scallions, thinly sliced; 1 large avocado, thinly sliced; Lime wedges; Tarragon and/or cilantro leaves, optional

A flavorful chicken and rice stew, Asopao de Pollo, achieves its rich taste with coconut milk, saffron, and harissa.

⭐ 4.5 (20 reviews) Prep: 25 minCook: 83 minTotal: 108 minYields: 6 servings

Category Tags:

Dinner Soup

Cuisine Tags:

Caribbean

This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.

Ingredients

For the Chicken Stock:

2 pounds bone-in chicken thighs
1 medium onion, peeled and quartered
1 medium lemon, halved
5 cloves garlic, smashed
2 tablespoons coriander seed
2 dried bay leaves
4 tarragon or parsley stems
5 leaves culantro (recao) or stems from 1 bunch cilantro
12 cups chicken broth

For the Sofrito:

6 leaves culantro (recao) or the stems from 1 medium bunch fresh cilantro
5 seeded ají dulce peppers, or mini sweet peppers
1/2 medium seeded Cubanelle pepper
5 cloves garlic
1/2 medium celery stalk
2 tablespoons vegetable oil
1/2 teaspoon dried oregano

For the Asopao:

2 tablespoons coconut oil
3 cloves garlic, minced
1 teaspoon mild harissa paste
5 saffron threads
1 teaspoon Diamond Crystal kosher salt, more as needed
1/2 cup canned coconut milk
1 medium green plantain
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1 cup raw long grain white rice
2 medium scallions, thinly sliced

To Garnish:

1 large avocado, thinly sliced
Lime wedges
Tarragon and/or cilantro leaves, optional
Olive oil, for drizzling

Instructions

Start boiling chicken bones with onion, lemon, garlic, coriander, bay leaves, tarragon or parsley stems, culantro, and chicken broth in a large pot; simmer for 45 minutes.
Strain the stock, discarding solids, and set aside; cut chicken thighs into bite-size pieces.
Purée culantro, ají dulce peppers, Cubanelle pepper, garlic, celery, oil, and oregano in a blender or food processor to create the sofrito; set aside.
Heat coconut oil in a large pot; sauté garlic, harissa, saffron, salt, and the prepared sofrito for 2 minutes until fragrant.
Add the reserved chicken pieces and cook for 5 minutes until lightly caramelized.
Stir in coconut milk and reserved chicken stock, bringing the mixture to a boil; reduce heat to low and simmer, covered.
While simmering, peel and cut a plantain, then process it with salt, garlic powder, and pepper until a smooth paste forms.
Form 1-inch dumplings from the plantain paste and add them to the soup.
Raise heat to medium and cook, stirring, until dumplings float and soften, about 10 minutes.
Add rice and continue cooking, stirring frequently, for 15 to 20 minutes until both rice and dumplings are tender; adjust seasoning.
Stir in scallions and cook for 1 minute until softened; serve.

Nutritional Info (per serving)

Calories: 805 kcal

Carbohydrate: 51 g

Cholesterol: 203 mg

Fiber: 13 g

Protein: 45 g

Saturated Fat: 17 g

Sodium: 2501 mg

Sugar: 16 g

Fat: 53 g

Unsaturated Fat: 0 g