UPDATED January 12th, 2018
A Classic Easy Gumbo Recipe
Asopao de Pollo, or Chicken & Rice Gumbo, is more than a soup, yet not quite a stew. GOYA® Medium-Grain Rice thickens this Asopao de Pollo recipe and GOYA® Adobo All-Purpose Seasoning adds zest for a fragrant and comforting meal. No wonder this easy gumbo is a favorite in the Caribbean.
Read Related: A Taste of Home: Guisado de Chayote
ASOPAO DE POLLO (CHICKEN & RICE GUMBO)
Prep Time: 15 minutes
Total Time: 1 hour
1 chicken (about 3 lbs.), cut into pieces
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
3 tbsp. GOYA® Extra Virgin Olive Oil
½ green bell pepper, very finely chopped (about ½ cup)
1 medium yellow onion, very finely chopped
2 oz. smoked ham, cut into ½” cubes
1 tbsp.. GOYA® Minced Garlic or 2 clove garlic, finely chopped
1 tsp. GOYA® Whole Oregano
1 packet Sazón GOYA® with Coriander and Annatto
2 packets Sazon GOYA® without Annatto
1 GOYA® Chicken Bouillon
1 can (8 oz.) GOYA® Tomato Sauce
1½ cup GOYA® Medium Grain Rice
4 GOYA® Manzanilla Olives Stuffed with Minced Pimientos, sliced
1 jar (4 oz.) GOYA® Fancy Sliced Pimientos, drained
2 tbsp finely chopped fresh cilantro
- Season chicken on all sides with with adobo. Heat oil in medium pot over medium high heat. Add chicken to pot; cook until golden brown on all sides, about 7 minutes; set aside. Add onion and peppers to pot; cook until soft, about 7 minutes. Add ham, garlic, oregano and sazon; cook until gragrant, about 1 minute more. Add tomato sauce, reserved chicken pieces and 8 cups of water to pot. Bring water to a boil. Stir in rice; boil 1 minute. Reduce heat to medium-low and simmer, stirring occasionally, until chicken is cooked through and rice is tender, about 25 minutes.
- Stir in olives, pimientos and cilantro. Evenly divide asopao among serving bowls. Serve immediately.
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