The Asopao is a traditional and delicious rice stew cooked in Dominican Republic, and Puerto Rico. It's a mixture between soup and paella. This dish can be prepared with a variety of meats and seafood like chicken, lobster, pork chops, etc. The most popular one is the asopao de pollo (chicken). My favorites are the free-range organic chicken asopao, and also the one I share with you today. I like adding beer to this stew because it adds a rich flavor to the stew. Although I am not a fan of alcohol, when it is used for cooking the alcohol evaporates and only a the good taste stays behind mixed in with the seasonings and sauce. I hope you try preparing this dish at home ... don't forget to add the cup of beer.
Ingredients:
1 ½ pounds shrimps (I prefer fresh shrimps when available)
1 ½ cups rice
2 cubes fish or chicken bouillons
4 liters hot water
2 tablespoons oil
¼ cup Dominican Sazón
1 packet Sazon Goya with achiote or 1 teaspoon of annatto (achiote)
1 cubanela pepper
½ cup tomato sauce or ¼ cup of tomato paste
¼ cup chopped cilantro leaves
1 cup beer
4 culantro leaves
1 cup diced auyama (pumpkin)
Salt and pepper to taste
1 Tablespoon crushed garlic (2-3 cloves)
½ cup juice of sour orange
Yield: 8 servings
Notes:
a) As it cools it thickens so leave it kind of soupy :o)
b) I add beer to it because I like the taste it adds to the asopao. You can substitute with ½ cup of cooking wine, and add less salt.
c) Any left over can be heated up, but to get it to the soupy consistency you must boil the water first, than add it to leftover asopao to thin to a soupy or preferred consistency. Salt may be added if needed.
d) In the ingredients list, I include 4 liters of hot water, but for the recipe you'll use 2 ½ cups to make shrimp stock, and 3 liters to cook rice. The remaining water could be use if you think necessary.
Ingredients:
1 ½ cups rice
2 cubes fish or chicken bouillons
4 liters hot water
2 tablespoons oil
¼ cup Dominican Sazón
1 packet Sazon Goya with achiote or 1 teaspoon of annatto (achiote)
1 cubanela pepper
½ cup tomato sauce or ¼ cup of tomato paste
¼ cup chopped cilantro leaves
1 cup beer
4 culantro leaves
1 cup diced auyama (pumpkin)
Salt and pepper to taste
1 Tablespoon crushed garlic (2-3 cloves)
½ cup juice of sour orange
Instructions:
1. Shrimp stock: Bring the following ingredients to a boil for 10 minutes- 2 ½ cups hot water (taken from the 4 liters), shrimp tails or shells alone (not the shrimps), and two cubes of fish or chicken. After ten minutes, turn off heat and leave covered for 20 minutes. This will form a shrimp flavored broth, strain to remove shells and reserve.
2. In a large saucepan put 2 tablespoons of oil, when hot add the Dominican Sazón, packet of Goya seasoning with achiote (annatto) or 1 teaspoon of achiote (annatto), green pepper chopped into quarters, and tomato paste or tomato sauce, cook until for (2 minutes). Rinse and add the rice, mix well, add beer and let it consume slightly until alcohol has evaporated (2 minutes). Add 1 ½ cup shrimp stock and 3 liters of hot water, cover and leave over medium-high heat. As it begins to boil ( in 10 minutes), stir, add the cilantro, culantro and pumpkin (auyama), cover and cook over low heat. Moving from time to time to prevent sticking.
3. Ten minutes after you add the pumpkin add the garlic and orange juice. Five minutes after, adding the garlic, add the shrimp seasoned with a little lemon juice and the remaining cup of broth with shrimp, stir and finish cooking covered. Cooking time is approximately 30-35 minutes from the time the rice is added for it to be tender and opened. It's consistency should be like a thick rice soup. Serve immediately accompanied by tostones (fried green plantains).
2. In a large saucepan put 2 tablespoons of oil, when hot add the Dominican Sazón, packet of Goya seasoning with achiote (annatto) or 1 teaspoon of achiote (annatto), green pepper chopped into quarters, and tomato paste or tomato sauce, cook until for (2 minutes). Rinse and add the rice, mix well, add beer and let it consume slightly until alcohol has evaporated (2 minutes). Add 1 ½ cup shrimp stock and 3 liters of hot water, cover and leave over medium-high heat. As it begins to boil ( in 10 minutes), stir, add the cilantro, culantro and pumpkin (auyama), cover and cook over low heat. Moving from time to time to prevent sticking.
3. Ten minutes after you add the pumpkin add the garlic and orange juice. Five minutes after, adding the garlic, add the shrimp seasoned with a little lemon juice and the remaining cup of broth with shrimp, stir and finish cooking covered. Cooking time is approximately 30-35 minutes from the time the rice is added for it to be tender and opened. It's consistency should be like a thick rice soup. Serve immediately accompanied by tostones (fried green plantains).
Yield: 8 servings
Notes:
a) As it cools it thickens so leave it kind of soupy :o)
b) I add beer to it because I like the taste it adds to the asopao. You can substitute with ½ cup of cooking wine, and add less salt.
c) Any left over can be heated up, but to get it to the soupy consistency you must boil the water first, than add it to leftover asopao to thin to a soupy or preferred consistency. Salt may be added if needed.
d) In the ingredients list, I include 4 liters of hot water, but for the recipe you'll use 2 ½ cups to make shrimp stock, and 3 liters to cook rice. The remaining water could be use if you think necessary.
More Photos and receta en español: AQUÍ
Let us not become weary in doing good, for at the proper time we will reap a harvest if we do not give up. - Galatians 6:9
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