5 from 8 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 Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings:
6
Calories:
464 kcal
Course:
Lunch, Dinner
Cuisine:
Puerto Rican
Ingredients
- 2 pounds chicken breast cut into bite-sized pieces, or chicken thighs, boneless skinless
- 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 cumin ground
- 1 teaspoon oregano
- 1½ teaspoons Sazon seasoning with achiote
- 1 tablespoon adobo seasoning
- 8 ounces tomato sauce
- 4 cups chicken broth low sodium or no sodium added
- 1 cup rice medium-grain
- 1 cup pea frozen or fresh
- 1 cup green olives sliced, optional
- 1 bay leaf
- black pepper to taste, freshly ground
- 1 tablespoon cilantro chopped (for garnish, fresh
- 1 tablespoon parsley chopped (for garnish, fresh
- lime for serving, wedges
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.
- 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.
- 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.
- 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.
- 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.
- Remove the bay leaf. Ladle the asopao into bowls and garnish with chopped fresh cilantro and parsley. Serve with lime wedges on the side.
Cup of Yum
Notes
- If the stew is too thick, stir in extra chicken broth until it reaches the texture you like.
- Keep an eye on the rice as it cooks to prevent it from becoming mushy.
- Add a splash of white wine or a pinch of saffron for an extra depth of flavor.
- If you're not a fan of cilantro, you can use more parsley or even fresh oregano.
- Feel free to omit the olives if they're not your thing, or add other favorites like diced potatoes or corn.
Nutrition Information
Serving
1serving
Calories
464kcal
(23%)
Carbohydrates
45g
(15%)
Protein
41g
(82%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.02g
(1%)
Cholesterol
97mg
(32%)
Sodium
758mg
(32%)
Potassium
1035mg
(22%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
1249IU
(25%)
Vitamin C
58mg
(64%)
Calcium
57mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 464
% Daily Value*
| Serving | 1serving | |
| Calories | 464kcal | 23% |
| Carbohydrates | 45g | 15% |
| Protein | 41g | 82% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 97mg | 32% |
| Sodium | 758mg | 32% |
| Potassium | 1035mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 1249IU | 25% |
| Vitamin C | 58mg | 64% |
| Calcium | 57mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.