Asopao de Pollo con Bollitas de Platano

Description
Rice gumbo with plantain balls

Ingredients

 * 1 or 2 chickens cut in small pieces
 * adobo (a blend of salt, oregano, garlic, black pepper and turmeric)
 * red pepper slices
 * 1 or more small potatoes, cut in one-inch cubes
 * 2 to 3 cups uncooked white rice, medium grain
 * diced onion
 * diced tomato
 * cilantro
 * garlic
 * bay leaf
 * olive oil
 * one green plantain, if available

Bollitas de platano

 * 1 green plantain
 * 1 tablespoonful of wheat flour

Directions

 * 1) Use canned adobo powder, available at most grocers and generously cover all exposed surfaces of the chicken cut in small pieces (the idea is to give each parrandero a small bite of chicken).
 * 2) When preparing the asopao for your family, adjust the chicken pieces accordingly.
 * 3) For best results, allow to marinate for two hours.
 * 4) Place three cups of water and the chicken pieces in a deep pot and bring to a boil.
 * 5) Lower the heat to medium and cook for ten to fifteen minutes, depending on the number of pieces.
 * 6) Optionally, remove some of the broth (delicious for sipping or subsequent dishes).
 * 7) Optionally, too, remove some of the skins from the cooked chicken pieces.
 * 8) Remove everything from the pot, place two tablespoonfuls of olive oil and heat for about one minute.
 * 9) Saute onion and diced cilantro for under a minute, add garlic, tomato and bay leaf, saute another minute.
 * 10) Add the chicken pieces with their broth.
 * 11) Bring to a boil.
 * 12) Add the rice.
 * 13) Cook over medium heat, covered, for around twenty minutes.
 * 14) If the pot is not deep enough, it is likely to boil over, so uncover it often, stir, and let some steam out to prevent it.
 * 15) Add the diced potatoes and red peppers.
 * 16) Cook for another ten minutes.
 * 17) You may substitute the potatoes for:.

Bollitas de platano

 * 1) Grate a green plantain into thin shreds.
 * 2) Place a small amount into the palm of your hand and form into a ball, adding a pinch of flour as necessary to give it consistency.
 * 3) Add the bollitas to the pot when cooking time is down to fifteen minutes.