Asopao de Pollo with Green Plantain Chips

Ingredients

• For the Asopao de Pollo:
• 1 lb boneless chicken thighs, diced
• 0.5 cup sofrito (homemade or store-bought)
• 0.25 cup tomato sauce
• 3 cloves garlic, minced
• 1 small onion, chopped
• 0.25 cup chopped cilantro
• 1 tsp oregano
• 0.5 tsp smoked paprika
• 1 cup medium grain rice (washed)
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 tbsp lemon or lime juice
• 5 cups chicken broth or water with bouillon
• For the Plantain Chips (Tostones Finitos):
• 2 green plantains, peeled
• Salt to taste
• Oil for frying

Instructions

1. 1Asopao de Pollo:
2. 2In a large pot, heat olive oil over medium. Add garlic, onion, and sofrito. Sauté until fragrant (about 3–4 min).
3. 3Add tomato sauce, oregano, paprika, and diced chicken. Cook until chicken is lightly browned.
4. 4Stir in rice and broth. Bring to a boil, then reduce heat and simmer uncovered for about 30 minutes, stirring occasionally.
5. 5Add chopped cilantro, lime juice, salt, and pepper. Simmer until rice is tender and the soup is thick like a stew.
6. 6Plantain Chips:
7. 7Slice green plantains into thin rounds using a mandoline or knife.
8. 8Heat oil in a frying pan over medium-high. Fry plantain slices in batches until golden and crispy.
9. 9Drain on paper towels and sprinkle with salt while hot.