So even in the hot summer nights sometimes we need something comforting after a super long day, this dish is perfect for that. Asopao is a rice soup. It is made with either chicken, pork, beef, seafood or vegetables.
The origin of asopao is unclear but rice in soup isn't unfamiliar and can be traced back before the Americans harvest rice. Rice soup can be traced back to Asia known as congee. Latin and Caribbean asopao is not as thick as congee.
Asopao is Puerto Rico's national soup. Asopao first appeared in the 1800s in restaurants in Puerto Rico. From there it has been a great phenomenon in most Puerto Rican restaurants, big and small. Most chefs even have their own recipe for asopao. Puerto Rican asopao has been said to be a cross from American gumbo and Spanish paella. First noted recipe are a mixture of rice, chicken, chorizo, shellfish, alcaparrado (stuffed olives and capers), white wine, sofrito and garnished with green peas and finally diced carrots. Most popular asopaos are asopao de pollo (chicken asopao) and asopao de mariscos (shellfish asopao) made with saffron broth, scallops, mussels, shrimp, lobster, clams and oysters.
Asopao to many Dominicans would consider heresy to label it as a foreign import. The dish is usually prepared on special occasions, such as birthdays. The soup is usually cooked with chicken or shrimp. Asopao in the Dominican Republic is almost ever time cooked with beer, sofrito, bouillon cubes, olives, capers and sour orange.
Ingredients
- ⅕ cup rice
- 1 onion diced
- 1 red pepper diced
- 2 cloves garlic crushed
- 2 tablespoons of cilantro chopped
- 1 cup diced squash
- 1 carrots diced
- 4 cups bone broth
- 1.5 pound peeled and cleaned shrimp
- 2 tablespoons of capers
- 0.5 cup of roasted corn kernels
- olive oil
- salt and pepper
Instructions
- In a large saucepan heat 1 tablespoon olive oil, add the onion, pepper, garlic and make a sauce, cook for about 4 minutes. Add 1 cup diced tomato, squash, carrots and the capers stir until well combined and bring to a simmer, cover and simmer for 15 minutes. Add the rice and 4 cups broth. Bring the broth to a boil and add the shrimp.
- Cook over a medium heat, cover and simmer for 10 minutes. Add the beer and the cilantro and cook until rice is tender and is similar to a "risotto" but with more soupy consistency (Like Gumbo).
Notes
Nutrition
Serve with tostones!
This is definitely going on my t0-make list. This is beautiful, Gaila.
Hi Adam! thank you so much! this is truly worth trying!
Oh yummy, G! The color and flavors sound superb! Definately craving this with a cold one and a bunch of tostones like you suggested!! Cheers girlfriend!!
Hey Chey!! We did it at my sister's house and it was sooo good! lots of tostones and cold beers.. Hugs
That's cool, Gaila! I've never heard of this soup (haha, I bet I say it in every other your recipe). If I ever start kind of authentic food marathon, I would definitely find a few great ideas on your blog! Good job.
And sorry for calling this stew the soup:) Feel so guilty!
Hahahah You can call it whatever you want, I don't mind! but you need to try this, if you don't want to use any meat, you can double the squash or maybe add butternut squash as well, but you really need to try it! hugs!
YUM! This looks so delicious! That sweet corn paired with those capers and the fresh veggies looks like a divine combination! 🙂 I NEED this in my life 😀 Thanks for sharing!
Thanks for stopping by! I am glad you liked my recipe!