I am looking for a Puerto Rican soup recipe that includes whole pieces of chicken, rice and the juice is red?

I have a feeling you are talking about ';Asopao de Pollo.'; It can also be fixed with shrimp instead of chicken.


Here it goes:


Asopao de Pollo





路 1-1/2 cup short-grained rice


路 3 garlic cloves, pressed


路 2 peppercorns


路 2 medium onions, peeled


路 2 sweet chili or banana peppers


路 4-6 culantro leaves or 6-8 sprigs of cilantro (fresh coriander)


路 2-1/2 teaspoon salt


路 3 tablespoons plus one teaspoon olive oil


路 1 whole chicken cut into pieces


路 1/2 teaspoon oregano


路 1/2 cup tomato sauce


路 8 cups water or chicken stock


路 1 cup of frozen sweet peas


路 1 4-ounce can of whole, roasted pimento peppers, sliced


路 1 can asparagus tips





Rub the chicken with salt, pepper and oregano and one teaspoon olive oil and set aside for 30 minutes. In the blender, pur茅e the garlic, onions, peppercorns, chili peppers culantro and sweet peppers, with the remaining olive oil. In a heavy soup pot saut茅 the sofrito pur茅e for 5 minutes over medium-low heat. Brown the chicken pieces to seal in their flavor. Add the tomato sauce and the chicken stock or water to the chicken and bring to a boil. Cover, reduce heat and simmer for 10-15 minutes. Rinse the rice under cool running water until it runs clear. Drain the rice and stir into the soup pot. Raise the heat and bring to a boil once more. Reduce heat to medium and cook uncovered for 20 minutes, stirring occasionally. Add the peas and cook for an additional 5-10 minutes or until the asopao is as liquid or dry as you prefer. Heat the sliced pimentos and the asparagus in their juices. Drain and use to garnish each plate of asopao. (Serves 6)





Serve with tostones鈥?I am looking for a Puerto Rican soup recipe that includes whole pieces of chicken, rice and the juice is red?
Is this what you are looking for???





Arroz con Pollo


(Spanish-Caribbean chicken with rice)


Yield: 4-6 servings





INGREDIENTS


Chicken, whole cut into serving pieces 2 1/2 to 3 lbs


Lemon or lime juice only 1 each


Garlic minced 3-5 cloves


Olive oil 3 T


Salt %26amp; pepper to season





Onion chopped 1 each


Pepper, green seeded, chopped 1 each


Garlic minced 3-5 cloves


Oregano, dried 2 t





Rice 3 cups


Ham (opt.) chopped 1 cup


Tomato seeded, chopped 1 cup


Olives, green 10-15 each


Peas 1 cup


Stock or water 3 1/2 cups


Salt %26amp; pepper to taste


Pimentos (opt.) 1/2 cup


Capers (opt.) 1 T


Saffron (opt.) pinch





Cilantro stemmed, chopped 1/2 bunch





METHOD





Basic Steps: Marinate 鈫?Saut茅 鈫?Simmer





Toss chicken pieces with first set of ingredients and marinate at least 1 hour or overnight.


Pat chicken pieces dry, and saut茅 in small batches in a large, heavy bottomed pot over medium-high heat to brown.


Remove pieces to a platter and reserve.


Add a little more oil to the pot, and saut茅 the onion, pepper and garlic till wilted but not browned.


Stir in the rice and saut茅 1-2 minutes.


Add the ham, and saut茅 1-2 more minutes.


Add rest of ingredients and stir well.


Add the chicken pieces back in.


Bring to a boil and reduce heat to a simmer. Cover pot and simmer on low heat 30 minutes.


Remove from heat and let rest, covered, 10 minutes. Add cilantro, toss all ingredients gently with a fork and serve.





VARIATIONS


Substitute a little beer or white wine for some of the stock or water if you like.


Use achiote oil instead of olive oil for a more authentically Caribbean dish.I am looking for a Puerto Rican soup recipe that includes whole pieces of chicken, rice and the juice is red?
Maybe this is the one.





6 chicken legs or chicken thighs


2 (8 ounce) cans salt-free tomato sauce


2 tablespoons garlic powder


16 ounces water


1 tablespoon salt


2 cups of uncooked white rice


In a large pot add tomato sauce, water,garlic and salt.


Mix.


Skin chicken (if desired) add to pot.


Cook over medium heat for one hour.


(or until chicken is done).


Cook rice to liking.


Pour sauce over chicken and rice and serve.