History and Culture
Asopao is a rice preparation made with plenty of water, resulting in a semi-liquid dish that is often mistakenly associated with Italian risotto. Its origin is linked to Spanish gastronomy. In addition to rice and water, it is made with some type of meat and root vegetables such as potatoes, yautias, yams, among others.
The tradition of eating it is associated with rainy nights or cooler temperatures. It is also common to prepare it at night when rice was not eaten at lunchtime.
Asopao is one of the many dishes that enrich Creole cuisine. Beyond the traditional meats, there are also versions made with seafood. Some people link it to Spanish paella; however, based on research, it is also considered that it may have influences from the U.S. dish known as gumbo, traditional in New Orleans.
Broad cilantro (Culantro)
15 g
Chopped or whole to be removed at the end.
Neutral oil
15 ml
Chicken
2 lb
Cut into pieces.
Lemon juice
2 tbsp.
Optional.
Pepper
1 pinch
Optional.
Tomato paste
56 g
Cubanelle chili
1 unit
Bitter orange
3 units
Squeeze to extract the juice.
Pumpkin
200 g
Water
2 lt
Cilantro
2 sprig.
Picado fino o en un atado, para retirar al final de la cocción.
Ground salt
1 tbsp.
Use half at the beginning. Adjust to taste during cooking.
White sugar
1 tsp.
Oregano
½ tsp.
Fresh or dried ground.
White onion
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Rice
1 cup.
Garlic
2 cloves.
Mashed or crushed.
Ingredients
Recipe and Preparation
PREPARATION
Gather all the ingredients and utensils to be used.
Wash and sterilize the vegetables.
Cut the chicken into pieces of about 3 inches (7 cm), wash, and drain.
Peel the garlic and crush or mince it.
Squeeze the sour oranges.
Season the chicken with half of the salt, sour orange juice, pepper, oregano, and garlic.
Let it rest for 10 minutes.
COOKING
Brown the chicken: place a caldero over medium heat with the oil.
Add the sugar and heat until it turns a dark golden color.
Add the chicken and stir until it turns golden.
Add the tomato paste and stir constantly.
Cover the pot and lower the heat to medium-low. Cook for 5 minutes, stirring regularly.
Meanwhile, boil the water in another pot.
Add a small splash of water if the chicken starts to dry out too much.
Add the aji cubanela and the squash (auyama). Stir to combine.
Pour in the boiling water and add the rice. Mix and cover the pot.
When the squash is tender, remove it, blend it, and add it back into the asopao.
Stir regularly to keep the rice from sticking.
Taste and adjust the salt.
Once the rice is tender, remove the aji cubanela, add the remaining sour orange juice, and remove from the heat.
Where to eat this dish
AVOCADO Restaurant
Category
Lemon Time
Category
Pasteles La Abuela
Category
Pasteles La Abuela
Category
No establishments to show at the moment.
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