Asopao de gallina criolla

El asopao de gallina criolla es una de las recetas típicas que mejor definen y describen la tradición de la cocina dominicana autenticamente campesina.

Hace unos días, por una serie de “eventos desafortunados” nos encontramos en nuestra finca de Barahona, a eso de las 10 de la mañana, sin desayuno y sin esperanzas de almuerzo. Como el rango de cocinero es uno que hay que probarlo con frecuencia, mandamos a preparar un par de gallinas criollas y arrancamos un asopao criollo.

La verdad es que cocinar en la finca y a la sombra de un árbol tiene sus delicias. Cocinar con vegetales y legumbres frescas y orgánicas tiene su magia. No hay nada que se iguale a lavar las carnes con naranja agria recién arrancada de la mata y agregarle un chorrito al asopao mismo.

Nuestros hermosos ingredientes frescos

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El sofrito

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cortando las piezas y lavando con naranja agria

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El sofrito

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El sofrito avanza

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El sofrito

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El sofrito

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El sofrito

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Exprimiendo un poco de naranja agria

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La carne se agrega un poco mas tarde

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Tapando con hojas de platano

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El asopao

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Un buen caldero de asopao

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No les puedo describir el sabor del asopao. Pero pueden creerme que fue una cosa espectacular. Gallinas criollas recién sacrificadas, ingredientes frescos y naturales y sobre todo mucha mala fe (o mucho amor) al cocinar, son la receta de una comida hecha en el cielo.

¡Disfruten!

Receta para 10 personas. (Muy bien servidas)

Ingredientes para el asopao de gallina criolla dominicano

2 gallinas criollas.
5 libras de arroz.
½ libra de chuleta ahumada.
5 tomates roma maduros.
5 cebollas rojas pequeñas.
3 cubos de caldo de pollo.
5 naranjas agrias.
1 mata de cilantro.
1 mata de cilantrico.
Semillas de cilantro.
10 ajies gustosos (dulces)
1 cabeza de ajo
Sal

Preparación del asopao de gallina criolla

Comenzamos por cortar el pollo en piezas y lavarlo con abundante jugo de naranja agria.

Gallinas criollas

Mientras tanto, en el caldero, se inicia el sofrito con los ingredientes frescos

El sofrito

A medida que el sofrito va avanzando se van agregando mas ingredientes.

El sofrito avanza

y finalmente la carne.

La carne se agrega un poco mas tarde

Una vez la carne haya calentado y comience el hervor de nuevo, se agrega el arroz.

Se rectifican los sazones y la sal y se remueve con cierta regularidad.

El asopao queda como un arroz bien mojado, así que es necesario que sigamos agregando agua hasta que el arroz haya abierto completamente. Una vez eso haya sucedido dejamos secar a nuestro gusto y servimos.

Ah, y también cortamos viveres (¡Al fin y al cabo, era el motivo del viaje!)

rulos Barahoneros

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Platanos Barahoneros

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Platanos Barahoneros, rulos y guineos

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El asopao es una comida completa pero pueden servirlo con tostones si así lo desean.