Description
Asopao de Pollo is a comforting and flavorful Puerto Rican chicken and rice stew that features tender chicken pieces simmered with aromatic spices, bell peppers, peas, olives, and a rich tomato-based broth. This hearty one-pot meal is perfect for family dinners and showcases the vibrant flavors of Puerto Rican cuisine.
Ingredients
Scale
Chicken and Seasonings
- 2 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 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
Vegetables and Broth
- 1 small onion, finely chopped
- 1 medium green bell pepper, chopped
- 1 medium red bell pepper, chopped
- 3 cloves garlic, minced
- 8 ounces tomato sauce
- 4 cups low-sodium or no-sodium chicken broth
- 1 bay leaf
Rice and Add-ins
- 1 cup medium-grain rice
- 1 cup frozen or fresh peas
- 1 cup sliced green olives (optional)
Garnish and Serving
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon fresh parsley, chopped
- Lime wedges, for serving
Instructions
- Brown 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 until lightly golden.
- Sauté Vegetables and Spices: Add the chopped onion, green and red bell peppers, and minced garlic to the pot. Sauté until the vegetables have softened. Stir in the ground cumin, dried oregano, sazón seasoning, and adobo seasoning. Cook for a few minutes until the spices are fragrant.
- Simmer with Liquids: Pour in the tomato sauce and chicken broth. Stir to combine and bring the mixture to a simmer.
- 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 thoroughly cooked.
- Add Peas and Olives: Stir in the peas and, if using, the sliced green olives. Continue cooking for an additional 5 minutes, or 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 serving bowls and garnish with chopped fresh cilantro and parsley. Serve with lime wedges on the side for added brightness.
Notes
- If using chicken thighs, prefer boneless, skinless for even cooking and tenderness.
- Sazón seasoning with achiote adds authentic flavor and color, but you can substitute with a blend of ground annatto and other spices if unavailable.
- Medium-grain rice is ideal for this stew because it absorbs liquid well without becoming mushy.
- Green olives add a nice briny contrast but are optional according to preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
