Rice gumbo with plantain balls
- 1 or 2 chickens cut in small pieces
- adobo (a blend of salt, oregano, garlic, black pepper and turmeric)
- red pepper slices
- 1 or more small potatoes, cut in one-inch cubes
- 2 to 3 cups uncooked white rice, medium grain
- diced onion
- diced tomato
- bay leaf
- olive oil
- one green plantain, if available
Bollitas de platano Edit
- Use canned adobo powder, available at most grocers and generously cover all exposed surfaces of the chicken cut in small pieces (the idea is to give each parrandero a small bite of chicken).
- When preparing the asopao for your family, adjust the chicken pieces accordingly.
- 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, depending on the number of pieces.
- Optionally, remove some of the broth (delicious for sipping or subsequent dishes).
- Optionally, too, remove some of the skins from the cooked chicken pieces.
- 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.
- You may substitute the potatoes for:.