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5.0 from 12 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
20 mins
Total Time
1 hr
Servings: 6
Calories: 464 kcal
Course: Lunch , Dinner
Cuisine: Puerto Rican

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 Sazon 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Stir in the ground cumin, oregano, sazón seasoning and adobo seasoning. Cook for another 1-2 minutes until fragrant.
  4. Pour in the tomato sauce and chicken broth, stirring to combine. Bring the mixture to a simmer.
  5. 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.
  6. 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.
  7. Remove the bay leaf. Ladle the asopao into bowls and garnish with chopped fresh cilantro and parsley. Serve with lime wedges on the side.

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 Monounsaturated Fat 8g Trans Fat 0.02g Cholesterol 97mg (32%) Sodium 758mg (32%) Potassium 1035mg (30%) Fiber 5g (20%) Sugar 5g (10%) Vitamin A 1249IU (25%) Vitamin C 58mg (64%) Calcium 57mg (6%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

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.