Description
Asopao de Pollo is a comforting Puerto Rican chicken and rice stew that combines tender chicken, fragrant spices, flavorful tomato sauce, and vegetables simmered together for a hearty, satisfying meal perfect for family dinners.
Ingredients
Scale
Protein and Vegetables
- 2 pounds boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
- 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
- 1 bay leaf
Liquids and Grains
- 2 tablespoons olive oil
- 8 ounces tomato sauce
- 4 cups low-sodium or no-sodium chicken broth
- 1 cup medium-grain rice
Garnishes and Extras
- 1 tablespoon fresh cilantro, chopped (for garnish)
- 1 tablespoon fresh parsley, chopped (for garnish)
- Lime wedges, for serving
Instructions
- Brown the Chicken: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and brown them on all sides to lock in flavor and color.
- Sauté Vegetables and Spices: Add the chopped onion, green and red bell peppers, and minced garlic to the pot. Sauté until the vegetables soften. Then stir in ground cumin, dried oregano, sazón seasoning, and adobo seasoning, cooking until the spices become fragrant to build depth of flavor.
- Add Liquids and Simmer: Pour in the tomato sauce and chicken broth, stirring well. Bring the mixture to a simmer to meld the flavors.
- Cook Rice and Chicken: Stir the medium-grain rice and bay leaf into the pot. Reduce heat to low, cover, and let simmer gently for about 20 minutes, or until the rice is tender and the chicken is cooked through.
- Finish with Peas and Olives: Stir in the peas and sliced green olives if using, cooking for an additional 5 minutes to heat through. Adjust seasoning with freshly ground black pepper to taste.
- Garnish and Serve: Remove the bay leaf before serving. Ladle the asopao into bowls and garnish with fresh chopped cilantro and parsley. Serve with lime wedges for a bright finishing touch.
Notes
- Use boneless chicken thighs for a juicier stew if preferred.
- Adjust sazón and adobo seasoning amounts based on salt preference.
- Green olives are optional but add a nice briny contrast.
- Medium-grain rice works best to give the stew a slightly creamy texture.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
- For a richer flavor, consider browning the chicken in batches to avoid overcrowding the pot.
