Dominican Asopao with a Family Twist

Dominican Asopao with a Family Twist

Delve into the rich and savory world of Dominican cuisine with this unique take on Asopao, a stew-like dish traditionally enjoyed in the Dominican Republic. This hearty meal combines succulent chicken, smoky pork ribs, and a vibrant blend of Dominican seasonings. The addition of pigeon peas adds a special family heritage touch, contributing to a depth of flavor that sets this Asopao apart.

Ingredients

🍖 Several pieces of Smoked Pork Ribs, Costillitas de Cerdo Ahumada
🍗 3 Chicken Thighs/Drumsticks, skin removed, Jumbo brand
🍚 1 cup White Rice
🥫 1 can Pigeon Peas, Guandules, drained, Famosa brand
🍊 2 Bitter Oranges, Naranjas Agrias; alternative: 1 sachet Maggi "Naranja Agria"
🌿 A bunch of Cilantro Ancho, Broadleaf Cilantro
🥬 A bunch of Verdura, Culantro/Recao
🌿 A few stalks of Celery, Apio
🌿 A few sprigs of Thyme, Tomillo
🟠 1/4 Red Bell Pepper, Ají Morrón
🟢 1/2 Green Cubanelle Pepper, Ají Cubanela
🌶️ 3-4 small Ají Gustoso, Flavorful Pepper
🧄 5 cloves Garlic
🟡 1 Chicken Bouillon Cube, Caldo de Gallina, crumbled
➿ 1 sachet Saffron Powder, Azafrán, Sazón Goya brand
🍅 2 tablespoons Tomato Paste
🧂 Salt, to taste
🍃 Oregano, for seasoning
🌑 Black Pepper, to taste
🛢️ A drizzle of Cooking Oil
💧 4 cups Water

Instructions

1- Prepare Chicken:

• Wash chicken pieces with vinegar, remove skin, and place them into a large mixing bowl.
• Season with oregano, a pinch of salt, and crumble a chicken bouillon cube over the pieces. Squeeze juice from one bitter orange over the chicken and mix well. Let marinate for 2-3 minutes.

2- Prepare Seasoning:

• In a Cuisinart Mini-Prep Plus Food Processor, blend garlic, ají gustoso, green cubanelle pepper, red bell pepper, cilantro ancho, verdura, celery, and thyme until finely chopped.

3- Brown Chicken:

• In an aluminum caldero, heat a drizzle of oil over medium heat. Add a pinch of sugar to caramelize. Once the sugar turns dark brown, add the seasoned chicken pieces.
• Allow the chicken to brown on one side, then flip. Add a small amount of water from the seasoning bowl to help deglaze the pot and enhance color.

4- Incorporate Flavors:

• Once the chicken is browned, add tomato paste with Goya saffron powder. Stir with any leftover liquid from the seasoning bowl, cooking for about 2 minutes.

5- Combine Base Ingredients:

• Add 4 cups of water and 1 cup of rice. Stir in whole celery stalks and thyme sprigs.

6- Simmer and Build Flavor:

• Bring to a boil, reduce heat to low, and stir occasionally to prevent sticking. Let the rice begin to "open" for about 5 minutes.

7- Add Peas and Ribs:

• Stir in drained pigeon peas and pre-fried smoked pork ribs. Combine thoroughly.

8- Finish and Serve:

• Adjust salt to taste, continue simmering until rice absorbs flavors and broth maintains a juicy consistency. Remove celery and thyme sprigs.
• Add juice from the second bitter orange or Maggi sachet. Stir well, let rest for a minute, then serve hot.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4
Calories: Approx. 500 per serving
Proteins: 30g per serving
Fats: 20g per serving
Carbohydrates: 45g per serving
Equipment: Large Mixing Bowl, Small Bowls for Ingredients, Cuisinart Mini-Prep Plus Food Processor, Aluminum Caldero, Spoon/Spatula for Stirring, Pyrex Measuring Cup, Tongs for Handling Ribs

Cooking Tips

• Use excess seasoning to counter flavor absorption by rice and pigeon peas.
• Stir continuously to prevent sticking and achieve the desired soupy texture.

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#elsazondemika

Dominican Asopao with a Family Twist