Ad blocker interference detected!
Wikia is a free-to-use site that makes money from advertising. We have a modified experience for viewers using ad blockers
Wikia is not accessible if you’ve made further modifications. Remove the custom ad blocker rule(s) and the page will load as expected.
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:.