Asopado is a sort of a cross between soup and paella. This Pressure Cooker Asopado is quick and easy to make and has a bright fresh flavor.
This Pressure Cooker Asopado recipe is slightly adapted from a recipe sent to me by Felicia, a Pressure Cooking Today reader. Felicia posted a comment on my Pressure Cooking Today Facebook Page saying she loves making Asopado in her pressure cooker.
I’d never heard of Asopado before and Felicia was kind enough to email me her recipe. She said, “I love converting my grandmother’s great Mexican food recipes to the pressure cooker.” It sounded like a great recipe that my family and my readers would love, so I asked if I could share it with you. Luckily, she agreed.
After a quick search on the Internet I discovered that Asopado is a traditional dish of the Caribbean. Sort of a Latin American version of Spanish paella. A soupy chicken rice dish made with a sofrito.
The Spanish word sofrito means to lightly fry something, In this recipe you fry a poblano chili pepper, onion and garlic. Then blend it with cilantro and olive oil to create a pesto-style paste (shown above). The fresh tasting, colorful paste is stirred into the Asopado after pressure cooking and it adds a bright fresh flavor to the soup.
The recipe also uses Caldo de Tomate (shown above.) I was unfamiliar with Caldo de Tomate, but Felicia assured me that it is Knorr brand that is widely available. I bought my jar at Winco. It’s a powdered tomato and chicken bouillon that adds a nice flavor to the water in the recipe.
I only used half of the sofrito in the soup recipe. You could add more to taste if you like. Felicia commented that the sofrito mixture can be stored for up to a month and used wherever it would be tasty!
I hope you’ll give this recipe a try. Thanks so much Felicia for sharing it with us!
Pressure Cooker Asopado
- 1 Pasilla of Poblano chili pepper, stemmed, seeded and chopped
- 1 medium onion, diced
- 10 garlic cloves, minced or pressed
- 1 bunch cilantro
- 3 tablespoons olive oil
- 6 cups water
- 2 tablespoons Caldo de Tomate seasoning
- 8 boneless skinless chicken thighs (frozen or thawed)
- 3 tablespooons apple cider vinegar
- White rice, for serving
- Avocado, diced for serving
- Prepare Sofrito: Select sauté and pre-heat the pressure cooking pot. Add 1 tablespoon oil and sauté the pepper, onion and garlic until tender. Turn off pressure cooker. Transfer mixture to a blender. Add cilantro and remaining 2 tablespoons of oil. Blend until it has the consistency of pesto.
- Add water and Caldo de Tomate to the pressure cooking pot and stir to dissolve. Add chicken thighs.
- Lock lid in place, select High Pressure and 9 minutes cook time. When timer sounds, turn off pressure cooker and allow pressure to release naturally for 10 minutes, then do a quick pressure release.
- Carefully remove lid. Use a slotted spoon to remove chicken thighs to a cutting board. Cut chicken into large bite size pieces. Add half of the sofrito and apple cider vinegar to the liquid in the pressure cooking pot. Add diced chicken. Select Saute and simmer for 10 minutes.
- To serve: add a scoop of rice to soup bowls and ladle soup over the top. Garnish with avocado.