If you’ve ever wished for a comforting, soulful dish that wraps you up in warmth and flavor, then you’re in for a real treat with this Asopao de Pollo (Puerto Rican Chicken and Rice Stew) Recipe. This classic Puerto Rican stew is a beautiful dance of tender chicken, aromatic spices, vibrant vegetables, and creamy rice all simmered together in a rich tomato and chicken broth. Each spoonful bursts with layers of savory goodness and a hint of zest that will have you coming back for more. It’s a wonderful way to bring a bit of Puerto Rican tradition and soul to your dining table any day of the week.
Ingredients You’ll Need
Don’t be intimidated by the list – the ingredients for this Asopao de Pollo (Puerto Rican Chicken and Rice Stew) Recipe are straightforward and pantry-friendly, yet each plays a crucial role in creating that signature balance of flavor, texture, and color that makes this stew so special.
- 2 pounds boneless, skinless chicken breasts or thighs: Choosing thighs adds juiciness and rich flavor, while breasts keep it lighter.
- 2 tablespoons olive oil: For perfectly browning the chicken and sautéing the vegetables, adding depth.
- 1 small onion, finely chopped: Builds a sweet, aromatic base for the stew’s flavor profile.
- 1 medium green bell pepper, chopped: Brings a fresh, slightly bitter note and vibrant color.
- 1 medium red bell pepper, chopped: Adds a subtle sweetness and brightens the dish visually.
- 3 cloves garlic, minced: Garlic is essential for that savory punch that lingers with each bite.
- 1 teaspoon ground cumin: Imparts earthy warmth and traditional Latin character.
- 1 teaspoon dried oregano: Offers a mild herbal note that harmonizes all ingredients.
- 1 ½ teaspoons sazón seasoning with achiote: This spice blend lends color and a unique Puerto Rican flavor boost.
- 1 tablespoon adobo seasoning: Balances saltiness and peppery spices for a rounded taste.
- 8 ounces tomato sauce: Gives the stew its rich, slightly tangy base and beautiful color.
- 4 cups low-sodium or no-sodium chicken broth: The heart of the stew’s comforting, savory liquid.
- 1 cup medium-grain rice: Absorbs all those incredible flavors while giving the stew its hearty texture.
- 1 cup frozen or fresh peas: Adds a pop of sweetness and a splash of green for freshness.
- 1 cup sliced green olives (optional): For a salty, briny contrast that some love.
- 1 bay leaf: Infuses a subtle depth and aroma during simmering.
- Freshly ground black pepper, to taste: For finishing heat and balance.
- 1 tablespoon fresh cilantro, chopped: Brightens the final dish with a burst of herbal freshness.
- 1 tablespoon fresh parsley, chopped: Adds a clean, earthy garnish.
- Lime wedges, for serving: The perfect acidic balance to brighten every spoonful.
How to Make Asopao de Pollo (Puerto Rican Chicken and Rice Stew) Recipe
Step 1: Brown the Chicken
Start by heating olive oil in a large pot or Dutch oven over medium-high heat. Add your chicken pieces and brown them on all sides until golden. This step is crucial because it seals in the moisture and develops a rich, caramelized flavor that sets the stage for the rest of your stew. Don’t rush it – take your time so every morsel gets beautifully colored.
Step 2: Sauté Vegetables and Spices
Next, toss in the finely chopped onions, green and red bell peppers, and minced garlic. Sauté these until they become soft and fragrant, filling your kitchen with inviting aromas. Now it’s time to stir in the cumin, oregano, sazón seasoning, and adobo seasoning. The spices will bloom in the heat, releasing those signature Puerto Rican flavors that make this Asopao de Pollo (Puerto Rican Chicken and Rice Stew) Recipe so unforgettable.
Step 3: Simmer with Liquids
Pour in the tomato sauce and chicken broth, giving everything a good stir. Bring the pot to a gentle simmer. This slow simmer allows all those layers to meld beautifully, thickening the stew with the help of the spices and the tomato sauce base. It’s where magic starts to happen.
Step 4: Add Rice and Bay Leaf
Stir in the medium-grain rice and bay leaf, then reduce the heat to low. Cover the pot and let it gently simmer for about 20 minutes. The rice will absorb the rich broth, swelling into a creamy, tender texture. Be patient here—this step gives your Asopao de Pollo its luscious, stew-like consistency that makes it so comforting.
Step 5: Add Peas and Olives
Once the rice is tender and the chicken is cooked through, stir in the peas and green olives if you’re using them. Let the stew cook for another 5 minutes just until the peas are heated through. Finish by seasoning with black pepper to taste. These last touches add brightness and a delightful contrast in texture, making each bite exciting.
Step 6: Serve with Fresh Garnishes
Finally, remove the bay leaf, ladle the Asopao de Pollo into bowls, and sprinkle with fresh cilantro and parsley. A squeeze of lime on top before digging in brings a zingy freshness that elevates the entire dish. It’s ready to enjoy!
How to Serve Asopao de Pollo (Puerto Rican Chicken and Rice Stew) Recipe
Garnishes
Fresh cilantro and parsley are must-haves to add a burst of color and herbal brightness. Lime wedges on the side let everyone add their own touch of acidity, which cuts through the richness and balances the stew beautifully. These simple garnishes transform the presentation and enhance every spoonful.
Side Dishes
This stew is hearty enough to stand alone but pairs wonderfully with traditional Puerto Rican sides like sweet fried plantains (tostones or maduros) or a crisp green salad. If you want to keep things cozy, crusty bread or warm corn tortillas are perfect for soaking up every last bit of delicious broth.
Creative Ways to Present
For a fun twist, serve your Asopao de Pollo in hollowed-out mini bell peppers or small bread bowls. You can also top it with a fried egg for an extra layer of indulgence. Garnish with sliced avocado or a dollop of sour cream to mix textures and add creaminess. These ideas make it perfect for casual dinners or when entertaining guests craving something soulfully vibrant.
Make Ahead and Storage
Storing Leftovers
Let your leftover Asopao de Pollo cool completely before transferring to an airtight container. Stored in the refrigerator, it will keep well for up to 3 days. The flavors will deepen overnight, so sometimes it tastes even better the next day!
Freezing
If you want to make this recipe ahead for busy days, freeze cooled portions in freezer-safe containers or sturdy freezer bags. Your Asopao de Pollo stays good for up to 3 months frozen. When you’re ready to enjoy it again, thaw in the refrigerator overnight for best results.
Reheating
Reheat your stew gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth or water if it has thickened too much. Alternatively, use a microwave-safe bowl and heat in short bursts, stirring in between. This helps maintain the creamy, comforting texture you love about Asopao de Pollo (Puerto Rican Chicken and Rice Stew) Recipe.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs remain juicier and more flavorful during cooking, which many people prefer for this recipe. Breasts work fine too if you want a lighter option.
What if I don’t have sazón seasoning with achiote?
If you can’t find sazón, you can substitute with a mix of ground coriander, cumin, garlic powder, and a pinch of turmeric or paprika to mimic its color and flavor. It won’t be exactly the same but still delicious.
Can I make this recipe vegetarian?
Yes! Simply swap the chicken for hearty vegetables like mushrooms or plant-based protein, use vegetable broth, and adjust seasonings accordingly. The rice and spices will still provide a comforting stew experience.
Is medium-grain rice the best choice?
Medium-grain rice is ideal because it softens nicely and gives a creamy texture without turning mushy. Long grain rice won’t absorb liquid the same way, which can change the stew’s consistency.
How spicy is this dish?
Asopao de Pollo is generally mildly spiced. The seasoning brings warmth and depth without a lot of heat. If you want more spice, add a pinch of cayenne or chopped chili peppers when sautéing the vegetables.
Final Thoughts
This Asopao de Pollo (Puerto Rican Chicken and Rice Stew) Recipe is one of those dishes that feels like a warm hug from the inside out. It’s hearty, vibrant, and incredibly satisfying with layers of flavor that make every spoonful special. Whether you’re new to Puerto Rican cooking or looking to revisit a beloved classic, I can’t recommend this stew enough. Give it a try and watch how it quickly becomes a favorite in your meal rotation – your soul (and your taste buds) will thank you!
Print
Asopao de Pollo (Puerto Rican Chicken and Rice Stew) Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Stew
- Method: Stovetop
- Cuisine: Puerto Rican
Description
Asopao de Pollo is a traditional Puerto Rican chicken and rice stew bursting with rich flavors from sautéed vegetables, aromatic spices, and tender chicken simmered in a savory tomato and chicken broth base. This hearty, comforting stew is perfect for a family meal and is typically garnished with fresh herbs and a squeeze of lime for brightness.
Ingredients
Protein and Oils
- 2 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
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)
- 1 bay leaf
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
Liquids and Staples
- 8 ounces tomato sauce
- 4 cups low-sodium or no-sodium chicken broth
- 1 cup medium-grain rice
Garnish
- 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 they develop a nice golden color, which helps build depth of flavor.
- Sauté Vegetables and Spices: Add the finely chopped onion, green and red bell peppers, and minced garlic to the pot. Sauté until the vegetables soften and become fragrant. Stir in the ground cumin, dried oregano, sazón seasoning, and adobo seasoning, cooking until the spices release their aromas.
- Simmer with Liquids: Pour in the tomato sauce and chicken broth, stirring to combine all ingredients. Bring the mixture to a gentle 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 for about 20 minutes or until the rice is tender and the chicken is fully cooked.
- Add Peas and Olives: Stir in the peas and sliced green olives if using, and cook for an additional 5 minutes until the peas are heated through. Season with freshly ground black pepper to taste.
- Serve: Remove the bay leaf carefully. Ladle the asopao into bowls and garnish with the chopped cilantro and parsley. Serve with lime wedges on the side for adding a fresh citrus zing.
Notes
- Medium-grain rice is preferred for the ideal creamy texture in this stew.
- Sazón seasoning can typically be found in Latin markets; it adds a distinct achiote flavor and color to the dish.
- Using boneless, skinless chicken thighs will yield a juicier stew, but breasts work well too.
- Adjust the amount of broth slightly if you prefer your asopao thicker or more soup-like.
- Green olives are optional but add a nice briny contrast to the savory stew.
- Serve with crusty bread or avocado slices for a complete meal.
