Description
A hearty and sustaining dish, asopao is a Puerto Rican stew filled with rice and plenty of vegetables and topped with spiced ground chicken. Starchy potato can stand in for the yucca.
Ingredients
- 3 tablespoons grapeseed oil
- 1 cup finely diced yellow onion
- 1 cup finely diced carrots
- 1 cup finely diced celery
- 1/2 cup finely diced red bell pepper
- 2 tablespoons finely chopped garlic
- 1 cup uncooked medium-grain white rice
- 1 teaspoon ground turmeric
- 1 thai chile, unseeded and thinly sliced (about 1/2 teaspoon)
- 8 cups lower-sodium chicken broth
- 1 1/4 pounds yuca, peeled and cut into 1/2-inch pieces (about 3 1/4 cups)
- 1/4 cup packed chopped fresh cilantro
- 1 tablespoon kosher salt, plus more to taste
- 1 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 2 tablespoons grapeseed oil
- 1 cup diced red onion
- 2 tablespoons za’atar
- 1 tablespoon ground coriander
- 1 tablespoon chopped garlic
- 1 tablespoon chopped peeled fresh ginger
- 2 thai chiles, unseeded and thinly sliced (about 1 teaspoon)
- 1 pound ground chicken
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
Directions
- Heat oil in a large Dutch oven over medium. Add yellow onion, carrots, celery, bell pepper, and garlic; cook, stirring occasionally, until vegetables are softened, 10 to 12 minutes. Stir in rice, turmeric, and chile; cook, stirring often, until rice is lightly toasted, about 3 minutes. Stir in broth, yuca, cilantro, salt, and black pepper. Bring mixture to a boil over medium-high. Reduce heat to medium-low; cover and cook until rice and yuca are tender, 16 to 20 minutes. Stir in lemon juice. Season asopao with salt to taste.
- Heat oil in a large skillet over medium. Add red onion, za’atar, coriander, garlic, ginger, and chiles; cook, stirring often, until onion is softened, about 6 minutes. Add chicken, salt, and black pepper; cook, stirring occasionally, until chicken is browned, crumbly, and cooked through, about 6 minutes. Season with salt to taste.
- Divide asopao evenly among 6 bowls; top with spiced chicken.
