Description
Asopao de Pollo is a comforting Puerto Rican chicken and rice stew rich with aromatic spices, tender chicken, and vibrant vegetables. This hearty one-pot meal blends savory tomato sauce, colorful bell peppers, and fresh herbs, making it perfect for a family dinner that warms the soul.
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 Rice
- 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 cup medium-grain rice
- 1 cup frozen or fresh peas
- 1 cup sliced green olives (optional)
- 1 bay leaf
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 to lock in flavor.
- Sauté Vegetables and Spices: Add the chopped onion, green and red bell peppers, and minced garlic to the pot. Sauté until the vegetables are softened, about 3-4 minutes. Stir in ground cumin, dried oregano, sazón seasoning, and adobo seasoning and cook for another minute until fragrant.
- Simmer with Liquids: Pour in the tomato sauce and chicken broth. Stir well to combine and 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 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. Cook uncovered for an additional 5 minutes to heat the peas through and let flavors meld. Season with freshly ground black pepper to taste.
- Serve: Remove the bay leaf before serving. Ladle the asopao into bowls and garnish with chopped fresh cilantro and parsley. Serve with lime wedges on the side for an added burst of freshness.
Notes
- You can use chicken thighs for a juicier stew or breasts for a leaner option.
- Sazón seasoning contains achiote, which provides a distinctive color and flavor – omit only if unavailable.
- Green olives add a briny flavor; omit if you prefer a milder taste.
- Adjust spice levels by adding more adobo or black pepper according to preference.
- Medium-grain rice works best to absorb the stew flavors without becoming mushy.
