Name: Asopao de Pollo (Puerto Rican Chicken and Rice Stew) Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Puerto Rican
Ingredients: 2 pounds boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces; 2 tablespoons olive oil; 1 small onion, finely chopped; 1 medium green bell pepper, chopped; 1 medium red bell pepper, chopped; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 ½ teaspoons sazón seasoning with achiote; 1 tablespoon adobo seasoning; 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; Freshly ground black pepper, to taste; 1 tablespoon chopped fresh cilantro, for garnish; 1 tablespoon chopped fresh parsley, for garnish; Lime wedges, for serving

This Asopao de Pollo is a flavorful and comforting Puerto Rican chicken and rice stew. Tender chicken, a medley of vegetables, and aromatic spices simmer together with rice in a rich broth, creating a hearty and satisfying meal that’s perfect for any occasion.

Why You’ll Love This Recipe

Flavorful and Aromatic: This stew is infused with the vibrant flavors of Puerto Rican cuisine, thanks to a blend of spices like sazón and adobo, along with fresh herbs and vegetables.
Easy to Make: With simple ingredients and straightforward instructions, this stew is surprisingly easy to prepare.
Hearty and Satisfying: The combination of tender chicken, fluffy rice, and a flavorful broth makes for a hearty and comforting meal.

Ingredients

Here’s what you’ll need to create this delicious Asopao de Pollo:

Boneless, skinless chicken breasts or thighs: Cut into bite-sized pieces, you can use either chicken breasts or thighs for this recipe.
Olive oil: For browning the chicken and sautéing the vegetables.
Onion: Finely chopped, for flavor and texture.
Green bell pepper and red bell pepper: Chopped, for color, sweetness, and crunch.
Garlic: Minced, for aromatic depth.
Ground cumin and oregano: Adds warmth and depth of flavor.
Sazón seasoning with achiote: A traditional Latin American seasoning blend that adds color and a unique flavor.
Adobo seasoning: Another versatile seasoning blend that adds flavor and depth.
Tomato sauce: Adds richness and a tangy tomato flavor.
Chicken broth: Low sodium or no sodium added, forms the base of the flavorful stew.
Medium-grain rice: Cooks quickly and adds heartiness to the stew.
Peas: Frozen or fresh, adds sweetness and color.
Green olives: Sliced, optional, adds a briny and salty flavor.
Bay leaf: Adds a subtle aromatic flavor.
Freshly ground black pepper: To taste.
Fresh cilantro and parsley: Chopped, for garnish.
Lime wedges: For serving, adds a bright citrusy flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Asopao de Pollo

Step 1: Brown the Chicken and Sauté the Vegetables

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides. Add the chopped onion, bell peppers, and minced garlic to the pot. Sauté for about 5 minutes, or until the vegetables are softened.

Step 2: Add Spices and Liquids

Stir in the ground cumin, oregano, sazón seasoning, and adobo seasoning. Cook for another 1-2 minutes until fragrant. Pour in the tomato sauce and chicken broth, stirring to combine. Bring the mixture to a simmer.

Step 3: Simmer with Rice

Stir in the rice and bay leaf. Reduce the heat to low, cover the pot, and simmer for about 20 minutes, or until the rice is tender and the chicken is cooked through.

Step 4: Add Peas and Olives

Stir in the peas and sliced green olives (if using). Cook for another 5 minutes, or until the peas are heated through. Taste and adjust the seasoning with freshly ground black pepper, if needed.

Step 5: Serve

Remove the bay leaf. Ladle the asopao into bowls and garnish with chopped fresh cilantro and parsley. Serve hot with lime wedges on the side.

Pro Tips for Making the Recipe

Adjust the consistency: If the stew is too thick, add extra chicken broth until it reaches your desired consistency.
Don’t overcook the rice: Keep an eye on the rice as it cooks to prevent it from becoming mushy.
Add extra flavor: Enhance the flavor by adding a splash of white wine or a pinch of saffron to the stew while simmering.

How to Serve Asopao de Pollo

Main Course: This Asopao de Pollo is a hearty and satisfying meal on its own.
Side Dish: Serve it as a side dish with your favorite Latin American or Caribbean-inspired main courses.
Family Meal: This stew is a comforting and flavorful option for a family dinner.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stovetop or in the microwave until warmed through. You may need to add a splash of broth or water when reheating, as the rice will absorb some of the liquid.

FAQs

Can I use a different type of meat?
Yes, you can substitute the chicken with boneless, skinless pork shoulder or beef chuck, cut into bite-sized pieces. Adjust the cooking time accordingly.

Can I use brown rice instead of medium-grain rice?
Yes, you can use brown rice, but you’ll need to increase the cooking time to ensure it’s fully cooked.

Can I make this dish vegetarian?
Yes, you can omit the chicken and use vegetable broth instead of chicken broth. You can also add beans or lentils for extra protein.

How can I make this dish spicier?
Add more red pepper flakes, a pinch of cayenne pepper, or a diced chili pepper to the pot while simmering.

There you have it! A delicious and easy-to-make recipe for Asopao de Pollo that’s perfect for a flavorful and comforting meal. Enjoy!