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.”

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Adjust Servings

Original recipe yields 6 servings



  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.

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Reviews (17)

Rate This Recipe


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

The Gruntled Gourmand

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



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.

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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



previous recipe:

Peruvian Arroz con Pollo


next recipe:

Fried Chicken Chunks (Chicharrones De Pollo) Dominican