Asopao de Pollo with Green Salad

Ingredients

• For the Asopao de Pollo:
• 1 lb boneless chicken thighs or drumsticks 🍗
• 1 cup medium grain rice 🍚
• 0.5 cup diced bell peppers (green, red, or both) 🌶️
• 0.5 cup diced onion 🧅
• 3 cloves garlic, minced 🧄
• 0.25 cup sofrito (homemade or store-bought) 🟢
• 0.25 cup tomato sauce 🍅
• 4 cups chicken broth 🐔
• 1 tsp oregano 🌿
• 1 tsp salt 🧂
• 0.5 tsp black pepper ⚫
• 2 tbsp olive oil 🫒
• 0.5 cup peas (frozen or canned) 🟢
• Fresh cilantro or culantro to garnish 🌿
• 1 bay leaf 🍃
• For the Green Salad:
• 2 cups romaine or mixed greens 🥬
• 0.5 cucumber, sliced 🥒
• 1 tomato, sliced 🍅
• 0.25 red onion, thinly sliced 🧅
• 1 tbsp olive oil 🫒
• 1 tbsp vinegar or lemon juice 🍋
• Salt and pepper to taste 🧂

Instructions

1. 1For the Asopao de Pollo:
2. 2In a large pot, heat olive oil over medium heat. Add chicken and sear for 3–5 minutes on each side until browned. Remove and set aside.
3. 3In the same pot, sauté onion, peppers, and garlic until fragrant. Stir in sofrito and tomato sauce, cooking for 3 more minutes.
4. 4Add the rice, oregano, bay leaf, and broth. Return chicken to the pot. Bring to a boil.
5. 5Lower heat to a simmer. Cover and cook for 25–30 minutes, stirring occasionally to avoid sticking.
6. 6Add peas in the last 5 minutes of cooking. Adjust salt and pepper.
7. 7Once the rice is tender and the broth has a stew-like consistency, garnish with fresh cilantro or culantro.
8. 8For the Green Salad:
9. 9In a large bowl, combine greens, cucumber, tomato, and onion.
10. 10Drizzle olive oil and vinegar or lemon juice. Season with salt and pepper.
11. 11Toss gently and serve chilled alongside your Asopao.