Asopao de Pollo (Puerto Rican Chicken and Rice Stew) Recipe
Asopao de Pollo (Puerto Rican Chicken and Rice Stew) is the absolute embodiment of Puerto Rican comfort food—warm, nourishing, and packed with bold, homey flavors. Combining tender chicken, perfectly cooked rice, and a medley of vibrant spices simmered in a fragrant broth, this beloved stew is as soothing as a hug in a bowl. Every spoonful captures a savory blend of textures and colors, kissed with herbs, olives, and a pleasing hint of tangy tomato. If you’re looking to bring a taste of Puerto Rico into your kitchen, this dish invites you to discover why locals (and home cooks everywhere) cherish it around family tables, especially when comfort calls.
Ingredients You’ll Need
This recipe shines with simple yet essential ingredients, each one adding a unique element to create the irresistible depth of Asopao de Pollo (Puerto Rican Chicken and Rice Stew). Don’t skip or substitute too many; they work together to deliver that classic, crave-worthy flavor.
- Chicken thighs or drumsticks (bone-in, skinless): Bone-in pieces infuse the broth with unbeatable richness and tenderness.
- Olive oil: Adds lusciousness and helps develop golden, flavorful bits as you brown the chicken.
- Onion: Chopped onion forms the aromatic base and adds natural sweetness to the stew.
- Green bell pepper: A classic for color and a subtle, earthy depth.
- Garlic: Fresh cloves guarantee fragrant warmth in each bite.
- Sofrito: This Puerto Rican staple is essential; it anchors the stew with herbal, garlicky undertones.
- Ground cumin: Adds gentle warmth and that unmistakable Latin flavor.
- Dried oregano: Delivers complexity and a hint of earthiness to the broth.
- Sazón with achiote: A packet brings color and that special depth you find in Puerto Rican classics.
- Tomato sauce: Gives the stew color, a touch of acidity, and fuller body.
- Chicken broth: Forms the soul of the stew—homemade or store-bought both work wonderfully.
- Medium-grain rice (rinsed): The ideal rice for creating a thick, soupy texture without going mushy.
- Frozen peas: For a pop of color and sweetness just before serving.
- Sliced pimiento-stuffed green olives: Add a salty, tangy surprise that wakes up each bowl.
- Chopped fresh cilantro: Stirred in at the end, it brightens the whole dish.
- Salt and black pepper: Essential for balancing and boosting all the flavors.
- Lime wedges: To serve; a squeeze at the table brings out every nuance in the stew.
How to Make Asopao de Pollo (Puerto Rican Chicken and Rice Stew)
Step 1: Brown the Chicken
Begin by heating your olive oil in a large pot or Dutch oven over medium heat. Pat the chicken thighs or drumsticks dry, and season them generously with salt and pepper. Place them skin side down in the hot oil and let them brown on both sides, about 4 to 5 minutes per side. This step is crucial—it develops complex flavors and a rich base for your Asopao de Pollo (Puerto Rican Chicken and Rice Stew).
Step 2: Sauté the Aromatics
Once the chicken is beautifully golden, remove it and set it aside. In the same pot (with all those flavorful brown bits), add the chopped onion, bell pepper, and minced garlic. Sauté for about 3 minutes until everything is soft and aromatic, making your kitchen instantly smell like magic is in the works.
Step 3: Add the Spices and Sofrito
Now, it’s time for those signature Puerto Rican flavors! Stir in the sofrito, ground cumin, oregano, the Sazón packet with achiote, and the tomato sauce. Sauté this mixture for another 2 minutes so the spices bloom and the tomato sauce deepens in flavor—it’s a quick but powerful transformation.
Step 4: Simmer the Chicken
Return the browned chicken (along with any accumulated juices) back to the pot. Pour in the chicken broth and bring it all to a gentle boil. Once bubbling, reduce the heat and let the whole thing simmer for 20 minutes so the chicken gets extra juicy and the broth soaks up all those flavors.
Step 5: Cook the Rice
Add your rinsed medium-grain rice to the pot, stirring it in so everything is evenly distributed. Cover and let it cook for 25 to 30 minutes, stirring occasionally to keep the rice from sticking. The rice will become deliciously tender and the stew thickens into that signature asopao consistency—thick but still wonderfully soupy.
Step 6: Finish with Peas, Olives, and Cilantro
Uncover, stir in the frozen peas, sliced pimiento-stuffed olives, and fresh cilantro. Simmer for about 5 more minutes; the peas stay bright, the olives lend their briny personality, and the cilantro makes it all fresh and vibrant. Taste and adjust the salt and pepper as needed, then get ready to serve with plenty of lime wedges.
How to Serve Asopao de Pollo (Puerto Rican Chicken and Rice Stew)
Garnishes
A bowl of Asopao de Pollo (Puerto Rican Chicken and Rice Stew) comes alive with the right finishing touches. A generous handful of chopped fresh cilantro sprinkled on top looks inviting and adds a pop of green. A few extra olives or even a quick drizzle of good olive oil are also welcome. Above all, don’t forget the lime wedges—a bright squeeze before eating takes the whole dish up a level.
Side Dishes
While the stew is filling all on its own, some warm, crusty bread or classic Puerto Rican tostones (fried plantain slices) are utterly dreamy for dunking or scooping. If you’re feeling festive, pair the meal with a simple avocado salad or a platter of sweet fried plantains for extra island flair. Even a small scoop of garlic rice on the side is a nod to tradition and a treat for carb lovers.
Creative Ways to Present
Presentation turns a cozy stew into a showstopper! Dish your Asopao de Pollo (Puerto Rican Chicken and Rice Stew) into wide, shallow bowls so all the colorful vegetables and herbs are on display. Want to impress? Serve the stew in individual cocottes or small Dutch ovens at the table, or top each bowl with a fried plantain slice and an extra lemon wedge for a playful, elegant touch.
Make Ahead and Storage
Storing Leftovers
Leftover Asopao de Pollo (Puerto Rican Chicken and Rice Stew) is pure gold—simply let it cool to room temperature, then transfer it to airtight storage containers. It will stay delicious in the fridge for up to 4 days. Be sure to stir gently before reheating, as the rice will continue to absorb some of the broth.
Freezing
If you want to save some for later, allow the stew to cool completely, then pour it into freezer-friendly containers, leaving a little space at the top for expansion. Freeze for up to 2 months. For best results, freeze without the cilantro, adding it fresh when you reheat. Remember, rice can soften a bit after freezing, but the flavors remain exceptional.
Reheating
To reheat, gently warm your Asopao de Pollo (Puerto Rican Chicken and Rice Stew) on the stovetop over low to medium heat. Add a splash of chicken broth or water if it’s thickened too much in the fridge or freezer. Stir it gently until hot all the way through, adjust seasonings if needed, and finish with more fresh cilantro and lime wedges to perk everything up.
FAQs
Can I substitute boneless chicken for bone-in?
Absolutely! Boneless thighs or breasts will work in a pinch and make serving a bit easier. However, bone-in chicken truly infuses the broth with deeper flavor and a more authentic texture—if you have the time, it’s worth going the extra mile.
What’s a good substitute for sofrito if I can’t find it?
If you can’t track down sofrito locally, you can make a quick version by blending fresh cilantro, onions, garlic, bell pepper, and a splash of olive oil. It won’t be exactly the same, but it gets you close enough for a delicious homemade Asopao de Pollo (Puerto Rican Chicken and Rice Stew).
How do I prevent the rice from turning mushy?
Use medium-grain rice and add it only after the chicken has simmered for a bit. Stir occasionally but not constantly, and pay attention to the rice as it cooks—once it’s tender but still holds its shape, your stew is ready for the peas and olives.
Is Asopao de Pollo spicy?
Traditionally, Asopao de Pollo (Puerto Rican Chicken and Rice Stew) isn’t spicy, but you can always toss in a dash of hot sauce or diced chili pepper if you want some heat. The beauty of this stew is that it’s endlessly adaptable to suit your family’s tastes.
Can I make Asopao de Pollo (Puerto Rican Chicken and Rice Stew) vegetarian?
Yes! Skip the chicken and substitute with hearty vegetables like diced potato, chickpeas, or even plant-based meat alternatives. Use vegetable broth, and keep those classic flavors with plenty of sofrito, Sazón, and fresh herbs—your stew will still be incredibly comforting.
Final Thoughts
There’s something almost magical about preparing a pot of Asopao de Pollo (Puerto Rican Chicken and Rice Stew) from scratch—each fragrant step brings you closer to a soul-satisfying meal that’s made for sharing. Don’t hesitate to make this dish your own or to serve it for your next family gathering; the smiles around the table will tell you just how special Puerto Rican home cooking can be.
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Asopao de Pollo (Puerto Rican Chicken and Rice Stew) Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Asopao de Pollo is a comforting and hearty Puerto Rican chicken and rice stew that is perfect for a cozy dinner. This flavorful dish combines tender chicken, fragrant rice, and a delicious blend of spices and vegetables to create a satisfying meal.
Ingredients
For the Asopao:
- 2 lbs bone-in, skinless chicken thighs or drumsticks
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 2 tablespoons sofrito
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 packet Sazón with achiote
- 1/4 cup tomato sauce
- 6 cups chicken broth
- 1 cup medium-grain rice, rinsed
For Serving:
- 1/2 cup frozen peas
- 1/2 cup sliced pimiento-stuffed green olives
- 2 tablespoons chopped fresh cilantro
- Salt and black pepper to taste
- Lime wedges
Instructions
- Heat the olive oil: In a large pot, heat olive oil over medium heat.
- Brown the chicken: Season chicken with salt and pepper, then brown on both sides. Remove and set aside.
- Sauté vegetables: In the same pot, sauté onion, bell pepper, and garlic until softened.
- Add seasonings: Stir in sofrito, cumin, oregano, Sazón, and tomato sauce. Cook until fragrant.
- Cook the stew: Return chicken to the pot, pour in chicken broth, and simmer. Add rice, cover, and cook until tender.
- Finish the dish: Stir in peas, olives, and cilantro. Adjust seasoning and serve hot with lime wedges.
Notes
- Asopao should be thick and soupy—add more broth if needed.
- Bone-in chicken adds more flavor to the dish.
- For a spicy kick, add hot sauce to taste.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Puerto Rican
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 3g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 120mg
