Description
Asopao de Pollo is a comforting and traditional Puerto Rican chicken and rice stew bursting with vibrant flavors from bell peppers, garlic, and sazón seasoning. This hearty one-pot meal features tender chicken simmered with rice, peas, olives, and herbs, creating a deliciously savory dish perfect for family dinners or cozy gatherings.
Ingredients
Scale
Chicken and Main Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 cup medium-grain rice
- 4 cups low-sodium or no-sodium chicken broth
- 8 ounces tomato sauce
- 1 cup frozen or fresh peas
- 1 cup sliced green olives (optional)
- 1 bay leaf
Vegetables
- 1 small onion, finely chopped
- 1 medium green bell pepper, chopped
- 1 medium red bell pepper, chopped
- 3 cloves garlic, minced
Spices and Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 ½ teaspoons sazón seasoning with achiote
- 1 tablespoon adobo seasoning
- Freshly ground black pepper, to taste
Garnish and Serving
- 1 tablespoon fresh cilantro, chopped (for garnish)
- 1 tablespoon fresh parsley, chopped (for garnish)
- Lime wedges, for serving
Instructions
- Brown Chicken: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and brown them on all sides to seal in flavor and develop a rich base for the stew.
- Sauté Vegetables and Spices: Add the chopped onion, green and red bell peppers, and minced garlic to the pot. Sauté until the vegetables are softened and fragrant. Stir in ground cumin, dried oregano, sazón seasoning, and adobo seasoning, cooking until the spices release their aroma.
- Simmer with Liquids: Pour in the tomato sauce and chicken broth. Bring the mixture to a gentle simmer, combining the rich tomato flavor with the broth and spices.
- Add Rice: Stir in the medium-grain rice and add the bay leaf. Reduce the heat to low, cover the pot, and let simmer for about 20 minutes, or until the rice is tender and the chicken is thoroughly cooked.
- Add Peas and Olives: Stir in the peas and sliced green olives if using. Cook for an additional 5 minutes, allowing the peas to heat through and the olives to infuse the stew with their briny flavor. Season with freshly ground black pepper to taste.
- Serve: Remove the bay leaf. Ladle the asopao into bowls, garnish with freshly chopped cilantro and parsley, and serve with lime wedges on the side for a zesty finish.
Notes
- Use medium-grain rice for the best texture that holds up well in the stew.
- Sazón seasoning often contains achiote, which adds flavor and a vibrant color; if unavailable, a mix of paprika and garlic powder can be substituted.
- Add olives according to preference; they add a pleasant saltiness but can be omitted if desired.
- Adjust the seasoning levels especially salt and pepper after cooking since chicken broth and seasonings vary in saltiness.
- This recipe can be made with chicken thighs for juicier meat or breast for leaner protein.
- Leftovers store well and flavors deepen after a day, making great next-day meals.
- For a thicker stew, you can let it simmer uncovered for a few extra minutes.
