Puerto Rican Soupy Rice

By HeatherS

Known as asopao, one of Puerto Rico's national dishes, this hearty, soupy stew is sometimes likened to gumbo.

Ingredients

• 15 green olives, pitted and coarsely chopped
• 2 teaspoons chopped fresh oregano
• 2 teaspoons finely grated lime zest, plus lime wedges for serving
• 1/4 cup chopped cilantro
• 1 tablespoon minced garlic
• Kosher salt and freshly ground pepper
• 6 tablespoons extra-virgin olive oil
• 1 1/4 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
• 1 onion, cut into 1/2-inch dice
• 2 jalapenos, seeded and minced
• 2 ounces smoked ham, cut into 1/2 inch dice
• One 15-ounce can whole tomatoes, drained and coarsely chopped
• 6 cups chicken stock or low-sodium broth
• 2/3 cup long-grain white rice, rinsed
• l/2 butternut squash (14 ounces)—peeled, seeded and cut into 1/2-inch dice
• 1/4 pound green beans, cut into 1/2 inch lengths
• 1 roasted red bell pepper from a jar, cut into l-by-1/2-inch strips

Details

Servings 6

Preparation

Step 1

In a bowl, mix the olives, oregano, lime zest, 3 tablespoons of the cilantro,
1 teaspoon of garlic, 2 teaspoons of kosher salt and 1/4 teaspoon of pepper. Stir in 3 tablespoons of olive oil. Add the chicken and toss. Let stand for 30 minutes.

In a large soup pot, heat the remaining 3 tablespoons of oil. Add the onion, jalapenos and the remaining 2 teaspoons of garlic and cook over moderate heat until the onion is softened, 5 minutes. Add the ham and tomatoes and cook for 3 minutes. Add the stock and bring to a boil. Stir in the rice and cook over moderately high heat for 2 minutes. Add the squash and green beans and simmer for 10 minutes, or until the rice is almost tender. Add the chicken and marinade and simmer until the chicken is cooked through, about
5 minutes. Stir in the roasted pepper; season with salt and pepper. Ladle into bowls, sprinkle with the remaining cilantro and serve with lime wedges.