El Fogón de Frakie

Often compared to a gumbo or a thick risotto, Asopao is Puerto Rico’s favorite savory soup and is our ultimate comfort food. Whether made with chicken (Asopao de Pollo) or shrimp (Asopao de Camarones), the key is the rice, which thickens the broth into a rich, velvety consistency. It’s traditionally served with a side of avocado and tostones for the perfect island meal. You can make asopao de camarones, asopado de pollo y asopao de gandules.   Ingredients:  

• 1 lb Chicken (thighs or breast, cut into bite-sized pieces) or Shrimp
• 1 cup Medium-grain Rice
• 2 tbsp Sofrito
• 2 oz Tomato Sauce
• 1 packet Sazón with Achiote
• 6 cups Chicken or Seafood Broth
• ½ cup Alcaparrado (olives and capers)
• 1 small potato or ½ cup pumpkin (calabaza), diced small
• 1 tsp Adobo
• Fresh Cilantro for garnish

  Methods:  

• Season & Brown: Season your meat with adobo. In a large pot or caldero, heat a little oil and brown the meat over medium-high heat.
• The Base: Add the sofrito, tomato sauce, sazón, and olives. Stir for 2 minutes until the kitchen smells amazing.
• Simmer: Pour in the broth and add the diced potatoes or pumpkin. Bring to a boil.
• Add Rice: Add the rinsed rice to the boiling broth. Stir once and reduce the heat to medium-low.
• Cook: Let it simmer uncovered for about 20–25 minutes. You want the rice to be very soft and the liquid to thicken. If it gets too dry, add another splash of broth; it should be «soupy» but thick.
• Finish: Stir in fresh cilantro right before turning off the heat.
• Serve: Serve in deep bowls.
  • Top it with a few drops of fresh lime juice or a slice of avocado!