Cookbook:Puerto Rican Chicken Soup (Asopao)

Asopao (Puerto Rico) is an excellent dish from the 407 restaurant in Jerusalem, Israel, that was apparently adapted from a Caribbean cookbook.

Ingredients
2–3 chicken breasts, sliced into strips 3 cloves garlic, finely minced 1 medium green bell pepper, cored and chopped 1 medium onion, peeled and chopped 800 g canned chopped tomatoes 1 cup uncooked long-grain white rice 3 cup chicken broth ¼ cup all-purpose flour ½ tsp salt 1 tsp black pepper ½ tsp dried oregano ¼ tsp hot pepper 2–3 tbsp oil or margarine Lemon juiceWhite wine or grappa<li>parsley</ul>

Procedure
<ol><li>In a wide, shallow bowl combine flour, salt, black pepper, hot pepper, oregano and garlic. Roll chicken pieces in flour mixture.

<li>In a large pot, melt margarine over medium-high heat. Add chicken and cook for 3–5 minutes or until brown. Remove from pot and set aside. Add a bit of white wine or grappa to deglaze and pour drippings over chicken

<li>Add green pepper and onion to pot, and sauté until onion is translucent.

<li>Add rice, tomatoes, broth, and a dash of lemon juice. Stir. Salt and pepper to taste. Cover and cook over low heat for 12 minutes.

<li>Return chicken to pot. Reduce heat to low, cover, and cook until chicken is tender. Add a bit more oregano and some chopped parsley.</ol>