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
Scale
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.
