A hearty, filling Puerto Rican stew full of pigeon peas, shrimp, and rice.
Most cultures have some version of a comforting, hearty rice stew in their diets.
The Chinese have congee, West Africans havejollof, and U.S. Southerners have gumbo.
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Puerto Ricans have their very own version, which we callasopao.
That said, this asopao can be particularly comforting in the colder months.
What Is Asopao?
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Asopao is rice stewits basically a savory porridge.
It can be prepared using most meats, poultry, or seafood.
This version combines my two favorite asopaos ingredients into one, substantial meal: shrimp and pigeon peas.
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Adding shrimp and pigeon peas gives the asopao an earthiness that balances the sofrito.
Ham is also used to create this base, which will flavor the rest of the stew.
What Are Pigeon Peas?
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Both forms can be used without any adjustments to the recipe.
Recaito and Sazon Seasoning Blends
Recaitois an herb-based paste thats popular in most Caribbean cooking.
Its used to add a punch of aromatic flavor to stews, beans, or meat dishes.
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The main ingredient isculantro, or Mexican coriander, along with white onion, garlic, and sweet peppers.
While it can be made from scratch, Ive found that jarred recaito is a great stand-in.
Sazonis a flavor-enhancer used in many dishes in the Hispanic kitchen.
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Its an MSG blend of seasonings that impart color and flavor at the same time.
It also containsannatto(achiote), a seed that imparts color when added to foods.
What Kind of Rice To Use?
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The main ingredient of any asopao is, you guessed itrice!
Long grain rice is what I use because I always have it on hand.
Medium or short grain rice will work as well.
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To make things efficient, I recommend starting your rice soaking prior to cutting and measuring your other ingredients.
What To Serve With Asapao?
Serve immediately, because the rice will continue to absorb the liquid as it sits.
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The longer the asopao cooks, the more liquid you will need to add to maintain that stew consistency.
Try These Other Puerto Rican Dishes!
Use what you have on hand.
In a large bowl, mix the reserved liquid from the pigeon peas with the water for soaking.
Add the rice to the bowl and soak for 45 minutes.
Keep it at a low simmer; you’ll add this liquid to the asopao later.
In a 3-quart Dutch oven or similar large pot, heat the olive oil over medium-high heat.
Add the ham and brown it, about 3 minutes.
Reduce the heat to medium.
Add the rice into the pot and stir to thoroughly coat the grains in the sauce.
Add the pigeon peas and the warmed, reserved soaking water.
Bring the stew to a gentle simmer and continue to cook, uncovered, for 15 minutes.
Serve promptly, as the stew will thicken the longer its left to sit.
