Summary: No Puerto Rican culinary voyage would be complete without a sample of the soupy rice and chicken stew that is a hallmark of the island’s cooking – asopao. Like a soupy paella, it can be made simply with few ingredients or glamorized with additions such as fresh asparagus spears and julienned pimientos. Chef Alfredo Ayala demonstrates how to make chicken asopao. <br> For recipes, visit www.ciaprochef.com/WCA7 <br> <br> <a href="http://cia.podbean.com/mf/web/8cnpb2/PuertoRico_11_Asopao_854x480.mov">Download Podcast Video</a><br>
