Asopao de Pollo [Recipe + Video] Chicken and Rice Pottage

🧂 Ingredients

• 1½ pound chicken

  [0.7 kg] boneless, and cut into small pieces (see notes)
• 1½ tablespoon salt

  (or more, to taste, divided)
• 1¼ teaspoons pepper (freshly-cracked, or ground)

  (or more, to taste, divided)
• 1 teaspoon oregano (dry, ground)
• 1 tablespoon lime juice

  (optional)
• 2 ½ tablespoon oil for frying
• 1 tablespoon brown sugar
• 1 tablespoon mashed garlic
• 1 red bell pepper

  diced
• 1 large carrot

  diced (optional)
• ¼ cup sweet corn

  or green peas, or both (optional)
• 1 cup diced auyama (kabocha squash)

  optional)
• 1½ cup tomato sauce
• 1¼ cups rice
• 2 tablespoons minced parsley

Instructions

• 1 Season the chicken with 1½ teaspoons of salt, pepper, oregano, and lime juice.
• 2 Heat the oil over medium heat in a ¾ qt [3 lt] pot. Add sugar to the hot oil and
  heat until it turns brown.
  
  Add chicken and stir to brown all over. Be careful with splatters.
• 3 Add garlic, tomato, bell pepper, oregano, carrot, peas, auyama, and stir to mix.
  
  Stir frequently to cook evenly for about a minute (until they are heated
  through). Add tomato sauce and stir to combine.
• 4 Pour 6 cups [1½ liters] of water and heat until it breaks the boil.
  
  Add the rice to the pot. Stir to mix well and simmer over medium-low heat.
  Simmer, stirring often to avoid the rice from sticking to the bottom of the pot.
  
  Once the rice has doubled in size, and the grains have opened, and it has
  reduced to the consistency you prefer, season with salt and pepper to taste. Mix
  in the parsley. and remove from the heat.
• 5 It should be served hot, and popular side dishes are avocado slices and / or
  tostones [https://www.dominicancooking.com/tostones]. Serve agrio de naranja
  [https://www.dominicancooking.com/1078/agrio-naranja-spicy-bitter-orange-vinegar-sauce]
  or hot sauce on the side.

Nutrition Info