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Receta Chicken Gumbo/Asopao Puerto Rico
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Receta Chicken Gumbo/Asopao
Receta Chicken Gumbo/Asopao Puerto Rico

    One Whole skinless Chicken cut in small pieces
Adobo with Pepper
Red pepper slices
2 small potatoes, cut in one-inch cubes
3 cups uncooked white rice, medium grain
1 Diced onion
1 Diced tomato
3 minced Garlic cloves
2 Bay leaf
Olive oil


Use Adobo powder to generously cover all exposed surfaces of the chicken cut in small pieces. For best results, allow to marinate for two hours.
Place three cups of water and the chicken pieces in a deep pot and bring to a boil. Lower the heat to medium and cook for ten to fifteen minutes. Optionally, remove some of the broth (delicious for sipping or subsequent dishes).
Remove everything from the pot, place two tablespoonfuls of olive oil and heat for about one minute. Saute onion and diced cilantro for under a minute, add garlic, tomato and bay leaf, saute another minute. Add the chicken pieces with their broth. Bring to a boil. Add the rice. Cook over medium heat, covered, for around twenty minutes. If the pot is not deep enough, it is likely to boil over, so uncover it often, stir, and let some steam out to prevent it.
Add the diced potatoes and red peppers. Cook for another ten minutes.

Serves 8



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Receta Chicken Gumbo/Asopao Puerto Rico

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