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freshly made Asopao de Pollo in a skillet.
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5 from 4 votes

Asopao de Pollo (Puerto Rican Chicken and Rice Stew)

Asopao de Pollo is a hearty and comforting stew filled with tender chicken, rice, and vibrant spices. It's a delicious way to bring the flavors of Puerto Rico to your table.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dinner, Lunch
Cuisine: Puerto Rican
Keyword: asopao de pollo, chicken and rice
Servings: 6
Calories: 464kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 2 pounds boneless skinless chicken breasts cut into bite-sized pieces, or chicken thighs
  • 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 oregano
  • 1½ teaspoons sazón seasoning with achiote
  • 1 tablespoon adobo seasoning
  • 8 ounces tomato sauce
  • 4 cups chicken broth low sodium or no sodium added
  • 1 cup medium-grain rice
  • 1 cup peas frozen or fresh
  • 1 cup green olives sliced, optional
  • 1 bay leaf
  • freshly ground black pepper to taste
  • 1 tablespoon fresh cilantro chopped (for garnish)
  • 1 tablespoon fresh parsley chopped (for garnish)
  • lime wedges for serving
US Customary - Metric

Instructions

  • In a large pot or Dutch oven, heat 2 tablespoon of olive oil over medium-high heat. Add the chicken breast pieces to the pot and cook until lightly browned on all sides, about 4-5 minutes.
    process shots showing how to make asopao de pollo.
  • In the same pot, add the chopped onion, green bell pepper, red bell pepper, and minced garlic. Sauté for about 5 minutes, or until the vegetables are softened.
    process shots showing how to make asopao de pollo.
  • Stir in the ground cumin, oregano, sazón seasoning and adobo seasoning. Cook for another 1-2 minutes until fragrant.
    process shots showing how to make asopao de pollo.
  • Pour in the tomato sauce and chicken broth, stirring to combine. Bring the mixture to a simmer.
    process shots showing how to make asopao de pollo.
  • Stir in the rice and bay leaf. Reduce the heat to low, cover, and let the stew simmer for about 20 minutes, or until the rice is tender and the chicken is cooked through.
    process shots showing how to make asopao de pollo.
  • 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.
    process shots showing how to make asopao de pollo.
  • Remove the bay leaf. Ladle the asopao into bowls and garnish with chopped fresh cilantro and parsley. Serve with lime wedges on the side.

Video

Notes

  1. If the stew is too thick, stir in extra chicken broth until it reaches the texture you like.
  2. Keep an eye on the rice as it cooks to prevent it from becoming mushy.
  3. Add a splash of white wine or a pinch of saffron for an extra depth of flavor.
  4. If you're not a fan of cilantro, you can use more parsley or even fresh oregano.
  5. Feel free to omit the olives if they're not your thing, or add other favorites like diced potatoes or corn.

Nutrition

Serving: 1serving | Calories: 464kcal | Carbohydrates: 45g | Protein: 41g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 758mg | Potassium: 1035mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1249IU | Vitamin C: 58mg | Calcium: 57mg | Iron: 4mg
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