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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Served during the 2010 Epcot International Food & Wine Festival. Ingredients:
2 tablespoons cilantro or 2 tablespoons culantro |
1 cup spanish olives |
1/2 cup green pepper |
1/2 cup roasted red pepper |
1 tablespoon dried oregano |
2 teaspoons olive oil |
2 lbs boneless skinless chicken thighs |
1/2 cup sofrito sauce |
1/2 cup spanish olives, sliced |
1/2 cup roasted red pepper, diced |
2 tablespoons tomato paste |
2 bay leaves |
1/2 cup white wine |
1/3 cup uncooked white rice |
8 cups chicken stock |
1/4 cup cilantro or 1/4 cup culantro, chopped |
coarse salt, to taste |
ground black pepper, to taste |
Directions:
1. Sofrito - Place all ingredients in the bowl of a food processor, and pulse until very finely chopped. Set aside.
2. Asopao de Pollo - Heat oil in a stockpot over medium-high heat. Add chicken thighs and sofrito; saute until chicken is seared on the outside.
3. Add olives, roasted peppers, tomato paste and bay leaves, and saute, stirring, for 3 minutes.
4. Add white wine, stirring to combine. Simmer until liquid is reduced by half, about 2 minutes. Add rice and chicken stock.
5. Simmer soup until chicken and rice are cooked. Remove chicken thighs, and transfer to a cutting board. Chop or shred chicken into small pieces, and return to the pot.
6. Stir in cilantro, and season with salt and pepper to taste. Remove bay leaves before serving.
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