Boil the pigeons and the onion in 6 cups of water for 2 hours or until tender.
*Dont throw away the water
In a large skillet saute the ham in the oil, until lightly brown.
Add the chicken stock cube, the alcaparrado, the recao and the tomato sauce.
Pour the ham and season mixture with the gandules and the water and bring to a boil.
Add the rice and cook for 15 minutes, serve inmediately
Add water as necessary to keep the asopao stew like!
you can serve with a slice of avocado!!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (195g)|
|Recipe Makes: 5|
|Calories from Fat: 61 (17%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0.1mg||0 %|
|Sodium 657.7mg||23 %|
|Potassium 1407.8mg||37 %|
|Total Carbohydrate 56.5g||17 %|
|Dietary Fiber 13.5g||54 %|
|Sugars, other 43g|
|Protein 18.6g||27 %|
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Calories per serving: 350
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