Julia Child is kind of bland for me.I just recently found out about her lesser known cousin Julio Childs.They kept him a secret and considered him the black sheep of the Childs clan.The reason was cause he was…..(insert emo Bill Bixby The Hulk tv show music here)….. Puerto Rican.And like Julia he throws down In the kitchen.
I’ve tried to follow this recipe 2 times.The first time it came out eh.The second time I did way better.I’m gonna try again this weekend.Hopefully the 3rd time is a charm and I can make Julio proud.Cause theirs nothing like good Asopao de Pollo.Anf I’m not a big fan of soup either.But like 10 years ago my friends grandmother stayed out here from Puerto Rico for awhile.And I got hooked.God bless that lady for always trying to get some meat on my skinny bones.I got to track her down whenever I make it to PR and get her recipe.Till then though let me see what happens with this one cause I been told it’s pretty authentic.
12 cups water
1 cup raw long grain or medium grain rice
3 chicken breasts in small chunks
2 big potatoes cubed
1 envelope sazón seasoning
2 tblsp. sofrito
1 8oz. can tomato sauce
2 tblsp. Manzanilla olives
2 tblsp. capers
2 slices chopped pimiento morrones (roasted peppers)
1 tsp. ground coriander (orégano)
Adobo to taste for the chicken
1 bunch chopped cilantro
1 chicken bouillon
1/4 cup beer or dry wine (optional)
2 oz. chopped cooked smoked ham
1 16oz. can petit pois (peas) (optional)
Season the chicken with adobo about 1-2 hours before cooking.
Place the raw rice in a pot and cover with water. Let it soak while we prepare the rest.
In a separate deep pot add the water, chicken, potatoes,sazón, sofrito, tomato sauce, olives, capers, wine or beer, pimientos morrones, orégano, bouillon and chopped cooked ham. Bring everything to a boil.
Drain the rice, slowly add the rice to the other ingredients and stir well.
Cover the pot and cook on medium heat for about 45 minutes. DO NOT cook on high heat or it will stick.
Add the cilantro and peas the last 5-10 minutes before it’s done.
Serve with avocado or sprinkle cheese, if you want..
I never tried making bread either ha.But I was told by the The Master Chef (my friends grandmother again) that you gotta have good Puerto Rican bread with the Asopao.So considering my finicial state right now let me get some kind of dough 😦 for once.Shout out to Julio Childs.
1 cups water
1 tablespoon salt
1 tablespoon sugar
1 ounce shortening (lard or vegetable)
1 ounce (4 packets) dry yeast
1 1/2 pounds flour, plus more if necessary
Oil, for coating
In a mixing machine fitted with a dough hook, add the water, salt, sugar, shortening, and yeast. Add the flour slowly, making a stiff dough that is silky smooth.
Turn dough out into a large oiled bowl, cover with a cloth. Place dough in a warm place, and allow to double in bulk.
Turn the dough out onto a lightly floured surface. Pound and knead the dough, until it is silky smooth. Return the dough to the bowl, cover, and let rise again, until doubled in bulk.
Portion dough into 10-ounce loaves. Place the loaves onto a baking sheet, and let the dough rise, for 30 minutes.
Preheat the oven to 400 degrees F.
Bake loaves until they are golden brown, about 30 minutes.
Yield: 3 to 4 loaves