Asopao de Pollo

This soupy rice and chicken stew is a classic Puerto Rican recipe that is prepared in every Puerto Rican home. Make sure to make plenty as this soup keeps getting better with every serving. Although it takes 1½ hours to prepare, serves 4, and it will be even better the next day at lunch or dinner. Prepare plenty Sunday night and enjoy a bowl on Monday for a quick dinner.

3 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon salt, add more to taste
1 teaspoon black pepper, add more to taste
3 pounds chicken parts trimmed (1 4 pound chicken cut into pieces is the classic recipe)
3 tablespoons oil
¼ pound ham, diced (thick slice preferably with bone)
1 onion chopped
1 green bell pepper chopped
3 tomatoes chopped
2 tablespoons of capers
¼ cup green olives stuffed with peppers
1 cup long-grain rice
5 cups chicken stock
¼ cup roasted red peppers for garnish

1. Combine the garlic, oregano, salt and pepper and season the chicken with it.

2. In a casserole, with a lid, place oil at medium high heat until hot. Add the chicken and brown it (15 min). Remove chicken and add ham, onion, bell peppers and tomatoes, until the onion softens. Place chicken back in and cook for 30 minutes over medium low heat.

3. Stir in rice, olives and capers then add the chicken stock and cover. Simmer over low heat until the rice is soft or approximately 15 minutes.

4. Reseason with salt and pepper to taste and garnish with roasted red peppers.

You will enjoy this is a Puerto Rican recipe with your family for a long time. This recipe has variations with crab meat, shrimp, lobster or pigeon peas. They are all great hearty soups.

Chicken Caesar Salad Recipe

I was always frustrated at how I would have to go off route from my 2-hour commute to go buy fast food. My wife is a very difficult eater to please. During the week, my mother in law cooked dinner. My wife never seemed to be satisfied with what she cooked. Every week at least 2 or 3 times she would call me on the way from work so I would by her a grilled chicken Caesar Salad from, of all places, a fast food place. One day I just broke down and tried the sucker. To my surprise, it was good but it definitely would not blow anyone away.

The next time she called, I went to the local supermarket picked up some frozen chicken breasts, Romaine lettuce, a wedge of parmesan cheese, croutons and Briannas Home Style Asiago Caesar dressing. I came home threw the chicken breast in boiling water with some salt and once it was thawed I seared it in a grill pan. I rinsed the lettuce and cut it to the same width as the fast food place. I then tossed the lettuce with the dressing, that’s made with shredded Asiago cheese being careful not to use too much just covering the lettuce. After adding a handful of croutons and shredding some parmesan cheese on top, I had a Chicken Caesar Salad. This all took no more than 20 minutes. After that, I always kept some shredded romaine in water in the fridge and in 15 minutes, I would have the salad done.

This Chicken Caesar Salad recipe also gives you a great starter salad, minus the grilled chicken, you can have done in 5 minutes. My wife is still amazed you can do Chicken Caesar Salad at home so fast. I have a great way to say thanks at home in less than 15 minutes. This simple dish started my search for quick dishes I could prepare after a day’s work.