Asopao Cooking Class
Ingredients
Vegetables
2 medium yellow onion, 1 quartered
2 garlic head, 1 halved
2 large carrot, sliced
4 celery stalk, sliced
1 green bell pepper, halved
2 small sweet pepper, halved
1 lemon
1 ear corn (frozen ok)
¾ cup frozen green peas
Spices & Herbs
3 ½ tablespoon salt
1 tablespoon garlic powder
4 teaspoon onion powder
1 tablespoon dried oregano
1/4 teaspoon turmeric
1/4 teaspoon ground cumin seed (ground ok)
1/2 teaspoon ground black peppercorn (ground ok)
1 teaspoon annatto seeds (ground ok)
2 bay leaf
1 bunch fresh cilantro
1 bunch fresh parsley
1 bunch fresh thyme
Pantry
1 6-oz can tomato paste
1 cup white medium grain rice
½ cup dry white wine or 1 tablespoon white vinegar
3 tablespoon green olives
16 cup filtered water
¼ cup olive oil or refined coconut oil
Protein (select one)
1 lb chicken, cut into bite sized pieces
14 oz firm tofu
Equipment
measuring spoons
measuring cup
peeler
large soup pot
large spoon
knife
cutting board
1 clean kitchen towel
2 ceramic plates
4 small or medium bowls
Procedure
1. In a large stock pot, add water, 1 halved onion, 1 halved garlic head, carrot, celery, corn, bay leaf, parsley, thyme, and half the cilantro. Bring to a boil and lower heat so that it simmers for at least 2 hours.
2. If using tofu, press tofu by wrapping it in a clean dish towel and sitting it between two plates. Then place a heavy item, like a gallon of juice, on top of the plate. Let sit for at least 20 minutes.
3. In a small pot, prepare an achiote oil by heating ¼ cup oil and 1 teaspoon annatto seeds. Keep heat on the very lowest setting, so that the oil just barely simmers.
4. In a blender, prepare sofrito by blending 1 yellow onion, 6-8 clove garlic, 1 green bell pepper, 2 small sweet peppers and ½ bunch of fresh cilantro.
5. Prepare an adobo mixture with 2 ¾ teaspoon salt, 1 tablespoon garlic powder, 4 teaspoon onion powder, 1 ½ teaspoon dried oregano, 1/4 teaspoon turmeric, 1/4 teaspoon ground cumin seed (ground ok), 1/2 teaspoon ground black peppercorn
6. Season your protein, chicken or tofu, with the adobo mixture.
7. Thinly slice olives.
8. Once broth is ready, strain and reserve liquid. Use the same pot to heat 2-3 tablespoons of achiote oil.
9. If using chicken, add chicken to hot oil and let it brown on each side for a few minutes. If using tofu, add to hot oil and saute for just one minute.
10. Add sofrito and continue cooking for 2-3 minutes.
11. Add tomato paste and olives. Cook another 1-2 minutes, stirring to ensure it doesn’t burn.
12. Add broth, corn and peas. Bring up to a boil. Then add rice. Reduce heat to a simmer and cook for about 45 minutes.
13. Serve hot and garnish with lemon juice and cilantro.