Asopao de Pollo
A hearty and comforting Puerto Rican chicken and rice stew, thick and flavorful, often considered a national dish.
🧂 Ingredients
- 1.5 lbs Chicken thighs(bone-in, skin-on)
- 2 tbsp Olive oil
- 3 tbsp Sofrito
- 1 medium Onion(chopped)
- 4 cloves Garlic(minced)
- 2 tbsp Tomato paste
- 6 cups Chicken broth
- 1.5 cups Medium-grain rice
- 1 tsp Adobo seasoning
- 1 packet Sazón con culantro y achiote
- 1 large Bay leaf
- 1/2 cup Green peas(frozen or fresh)
- 1/4 cup Pimiento-stuffed olives(sliced)
- 1/4 cup Cilantro(chopped, for garnish)
- to taste Salt and black pepper
👨🍳 Instructions
- 1
Season chicken thighs with salt, pepper, and adobo. In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear chicken pieces until browned on all sides. Remove chicken and set aside.
- 2
In the same pot, add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- 3
Stir in sofrito and tomato paste. Cook for 2-3 minutes, stirring constantly.
- 4
Return the chicken to the pot. Add chicken broth, rice, sazón, and bay leaf. Bring to a boil.
- 5
Reduce heat to low, cover, and simmer for 25-30 minutes, or until the rice is cooked and the chicken is tender. Stir occasionally to prevent sticking.
- 6
Stir in the green peas and sliced olives. Cook for another 5 minutes until peas are tender.
- 7
Remove the bay leaf. Adjust seasoning with salt and pepper if needed. The asopao should be thick and soupy.
- 8
Serve hot, garnished with fresh cilantro.
💡 Pro Tips
- ✓For a richer flavor, you can add a small piece of smoked ham hock or a slice of tocino (salt pork) when simmering.
- ✓If the asopao becomes too thick, add a little more chicken broth or water.
- ✓Ensure the rice is fully cooked and has absorbed most of the liquid for the characteristic thick consistency.
🔄 Variations
- Add diced potatoes or carrots along with the rice.
- Use other proteins like pork or seafood.