Description
Asopao de Pollo is a comforting Puerto Rican chicken and rice stew, flavored with aromatic spices, fresh vegetables, and a rich tomato-based broth. This hearty, one-pot meal combines tender chicken, tender rice, peas, and optional green olives for a true taste of Puerto Rico. Garnished with fresh cilantro and parsley and served with lime wedges, it’s perfect for a satisfying family dinner.
Ingredients
Scale
Chicken and Broth
- 2 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 cups low-sodium or no-sodium chicken broth
- 8 ounces tomato sauce
- 1 bay leaf
Vegetables and Aromatics
- 1 small onion, finely chopped
- 1 medium green bell pepper, chopped
- 1 medium red bell pepper, chopped
- 3 cloves garlic, minced
- 1 cup frozen or fresh peas
- 1 cup sliced green olives (optional)
Spices and Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 ½ teaspoons sazón seasoning with achiote
- 1 tablespoon adobo seasoning
- Freshly ground black pepper, to taste
Rice
- 1 cup medium-grain rice
Garnish
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon fresh parsley, chopped
- Lime wedges, for serving
Instructions
- Brown Chicken: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and brown them on all sides to seal in the juices and develop flavor.
- Sauté Vegetables and Spices: Add the finely chopped onion, green and red bell peppers, and minced garlic to the pot. Cook until the vegetables soften and the mixture becomes fragrant. Stir in the ground cumin, dried oregano, sazón seasoning, and adobo seasoning, cooking a bit longer to release their aromas.
- Simmer with Liquids: Pour in the tomato sauce and chicken broth, then bring the mixture to a simmer, allowing the flavors to meld together.
- Add Rice: Stir in the medium-grain rice and add the bay leaf. Reduce the heat to low, cover the pot, and let it simmer gently for about 20 minutes, or until the rice is tender and the chicken is cooked through.
- Add Peas and Olives: Incorporate the frozen or fresh peas and optional green olives. Continue cooking for an additional 5 minutes until the peas are heated through. Season with freshly ground black pepper to taste.
- Serve: Remove and discard the bay leaf. Ladle the asopao into bowls and garnish each serving with chopped fresh cilantro and parsley. Serve with lime wedges on the side for an added burst of fresh flavor.
Notes
- Use chicken thighs instead of breasts for a juicier result.
- Sazón seasoning with achiote adds authentic flavor and color, but you can substitute with a mixture of ground coriander, garlic powder, and annatto powder if unavailable.
- If you prefer a thicker stew, cook uncovered in the last few minutes to allow some liquid to evaporate.
- Green olives add a nice briny note, but are optional.
- Medium-grain rice is preferred as it absorbs the broth well without becoming mushy.
- Adjust seasoning to taste, especially salt, since broths and seasonings vary in sodium levels.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: Puerto Rican
