Description
This Asopao de Pollo is a flavorful and comforting Puerto Rican chicken and rice stew. Tender chicken, vibrant vegetables, and aromatic spices simmer together in a rich broth, making it a hearty and satisfying one-pot meal.
Ingredients
Units
Scale
- 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 1/2 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
Instructions
- Brown Chicken: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until lightly browned on all sides.
- Sauté Vegetables: Add onion, bell peppers, and garlic to the pot. Sauté until vegetables are softened.
- Add Spices: Stir in cumin, oregano, sazón seasoning, and adobo seasoning. Cook until fragrant.
- Simmer with Broth: Pour in tomato sauce and chicken broth. Bring to a simmer.
- Cook Rice: Add rice and bay leaf. Reduce heat to low, cover, and simmer for about 20 minutes, or until rice is tender and chicken is cooked through.
- Add Peas and Olives: Stir in peas and olives (if using). Cook for 5 minutes, or until peas are heated through. Season with black pepper to taste.
- Serve: Remove bay leaf. Ladle asopao into bowls and garnish with cilantro and parsley. Serve with lime wedges.
Notes
- Consistency: Adjust consistency with extra broth if needed.
- Rice: Monitor rice during cooking to prevent it from becoming mushy.
- Flavor Boost: Add a splash of white wine or a pinch of saffron for extra depth.
- Variations: Substitute cilantro with parsley or oregano. Omit olives or add other vegetables like potatoes or corn.
Nutrition
- Serving Size: 1 Serving
- Calories: 350kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg
