Cuban Chicken Rice Gumbo recipe - Asopao Criollo de Pollo
Recipe courtesy of
This is good Cuban comfort food, both fragrant
and filling. The only exception I make when using this particular
recipe is to leave out the cilantro. This herb may be common to
Mexican cooking, but isn't found often in Cuban cuisine.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
3 lb. chicken, cut into pieces
Goya Adobo All-Purpose Seasoning with Pepper
3 tbsp. Goya Olive Oil
1/2 cup green peppers, finely diced
1 medium onion, minced
7 sprigs fresh cilantro, minced
1 tsp. Goya Minced Garlic or 2 clove garlic, minced
2 oz. smoked ham, diced
3 tbsp. Goya Tomato Sauce
1 cup Goya Medium Grain Rice
5 cups water
Stuffed olives, pimiento strips or diced avocado for garnish
Season chicken parts with adobo. Heat oil on medium in pot; stir
in pepper, onion, cilantro, garlic, oregano and ham. Cook until
tender, but not browned.
Add tomato sauce and mix well. Add chicken pieces, coat with
mixture, and cook until chicken is golden brown. Add water, bring to a boil, then lower heat, cover and simmer
about 45 minutes.
Remove skin and bones from the chicken and put chicken back into
broth; stir in rice. Cover and simmer 25 minutes. (If more liquid is
needed, make broth with water and Cubitos En Polvo. Serve in bowls, garnished with stuffed olives, pimiento strips or
avocado. This recipe serves 4-6.
Main Cuban recipe pages:
• soups •