Asopao de Pollo

Asopao de Pollo

17 Reviews 4 Pics
  • Prep

    25 m
  • Cook

    35 m
  • Ready In

    1 h
The Gruntled Gourmand
Recipe by  The Gruntled Gourmand

“This traditional Puerto Rican chicken and rice stew is filling and flavorful.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Season chicken thighs with black pepper and adobo seasoning.
  2. Heat olive oil in a large pot over medium-high heat. Cook and stir green pepper, red pepper, onion, garlic, and tomato paste in the hot oil, until the vegetables have softened slightly, 3 to 4 minutes. Remove vegetables from the pot and set aside.
  3. Pan fry chicken in the pot until browned, 4 to 5 minutes on each side. Return cooked vegetables to the pot along with rice, diced tomatoes, chicken broth, bay leaf, and red pepper flakes. Bring to a boil, then reduce heat to medium-low and simmer until rice is tender and chicken is no longer pink inside, about 20 minutes.
  4. Stir in peas and olives and cook for another 5 minutes. Remove from heat and discard bay leaf. Stir in cilantro and serve.

Share It

Reviews (17)

Rate This Recipe
LatinaCook
21

LatinaCook

Michael has a recipe for Asopao?!!! I'd like to hear the story behind this recipe. Anyways... I made half of it. I didn't measure the amount of adobo I used (not sure how much "1 serving" is anyways, 1/4 teaspoon if I go by what the bottle says and that would have been too little in my opinion). I didn't change anything but if I had had gandules (pigeon peas), I would have probably added those instead of the petite peas. This is Puerto Rican comfort food. Very nice on a cold rainy night (like tonight). I added some sliced avocado on top. Good stuff!

The Gruntled Gourmand
17

The Gruntled Gourmand

When I'm cooking for myself, I love to make this a bit hotter with fresh habanero or jalapeno slices.

moaa
10

moaa

Filling and flavorful it was! I had a different meal plan for dinner today but got distracted and found this recipe instead when I browsed through the pictures. We love our traditional chicken and rice but wanted to try something different. I halved the recipe for my small family and made little adjustments due to availabilty; I only have pimentos itelf so i added a touch of that and to sub the salty/briny taste from the olives, I tossed a little bit of capers. Also used rotel tomatoes and green chiles, and just all red bell peppers. The broth is awesome. Thanks for the recipe and glad to see a picture to the recipe already.

More Reviews

Similar Recipes

Peruvian Chicken Soup (Aguadito de Pollo)
(61)

Peruvian Chicken Soup (Aguadito de Pollo)

Peruvian Arroz con Pollo
(42)

Peruvian Arroz con Pollo

Fried Chicken Chunks (Chicharrones De Pollo) Dominican
(20)

Fried Chicken Chunks (Chicharrones De Pollo) Dominican

Hunts(R) Sopa de Fideo con Pollo
(9)

Hunts(R) Sopa de Fideo con Pollo

Fricase de Pollo
(5)

Fricase de Pollo

Caldo de Pollo
(5)

Caldo de Pollo

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 550 cal
  • 27%
  • Fat
  • 17.7 g
  • 27%
  • Carbs
  • 55.2 g
  • 18%
  • Protein
  • 38.1 g
  • 76%
  • Cholesterol
  • 131 mg
  • 44%
  • Sodium
  • 2149 mg
  • 86%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Peruvian Arroz con Pollo

>

next recipe:

Fried Chicken Chunks (Chicharrones De Pollo) Dominican