Sopeao de Pollo (Chicken Sopeao)

Ingredients

• 1 whole chicken, cut into pieces (about 3 lbs / 1.4 kg) 1 whole chicken, cut into pieces (about 3 lbs / 1.4 kg)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 onion, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 cups (470ml) water 2 cups (470ml) water
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until fragrant and translucent.
2. 2.
   Add the chicken pieces to the pot and cook until browned on all sides.
3. 3.
   Stir in the carrots, bell pepper, and tomatoes. Cook for a few minutes until the vegetables begin to soften.
4. 4.
   Sprinkle the dried oregano, ground cumin, and paprika over the chicken and vegetables. Stir well to coat everything evenly.
5. 5.
   Pour in the chicken broth and water. Season with salt and pepper to taste.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 45 minutes to 1 hour, or until the chicken is tender and cooked through.
7. 7.
   Remove the chicken pieces from the pot and shred the meat using two forks. Return the shredded chicken to the pot and stir well.
8. 8.
   Taste the broth and adjust the seasoning if needed.
9. 9.
   Serve the Sopeao de Pollo hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Chicken — For the most flavorful result, use bone-in chicken pieces such as thighs or drumsticks. You can also use boneless, skinless chicken if preferred.
• Dried oregano — Crush the dried oregano between your palms before adding it to the pot. This helps release its aromatic oils and enhances the flavor.

Tips & Tricks

• To add a hint of acidity, squeeze some fresh lime juice over the Sopeao de Pollo before serving.
• For a spicier kick, add a diced jalapeño or a pinch of cayenne pepper to the pot.
• Customize the vegetables to your liking by adding other favorites such as corn or green beans.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.
• Serve the Sopeao de Pollo with a side of warm crusty bread for dipping into the flavorful broth.

Serving advice

Serve the Sopeao de Pollo in deep bowls, allowing the flavorful broth to surround the shredded chicken and vegetables. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

To enhance the presentation, sprinkle some additional paprika and a few cilantro leaves on top of the Sopeao de Pollo just before serving. The vibrant colors and aromatic garnish will make the dish even more enticing.