Asopao de Pollo

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


Recipes · Soups, Stews and Chili Recipes · Stews · Chicken


Prep Time: 25 mins
Cook Time: 35 mins
Servings: 6
Total Time: 1 hrs
Yield: 6 servings

Ingredients

Ingredients List

  • 2 pounds boneless, skinless chicken thighs

  • ½ teaspoon ground black pepper

  • 2 tablespoons light adobo seasoning (such as Goya ®)

  • 3 tablespoons olive oil

  • 1 medium green bell pepper, diced

  • 1 medium red bell pepper, diced

  • 1 medium onion, diced

  • 4 cloves garlic, minced

  • 2 tablespoons tomato paste

  • 1 ½ cups medium-grain rice

  • 2 (14.5 ounce) cans diced tomatoes

  • 6 cups low-sodium chicken broth

  • 1 large bay leaf

  • ¼ teaspoon red pepper flakes, or to taste

  • 1 cup frozen petite peas, thawed

  • 1 cup sliced pimento-stuffed green olives

  • ¼ cup chopped fresh cilantro


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.


Nutrition Facts (per serving)

Nutrition Facts
553 Calories
18g Fat
55g Carbs
38g Protein


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