Asopao de Pollo
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Get ready to bring a taste of Puerto Rico to your kitchen with my delicious Asopao de Pollo. This rich and savory chicken and rice stew is packed with chicken and lots of veggies, aromatic herbs, and hearty rice for a meal that’s both satisfying and easy to make.
Asopao de Pollo is a hearty Puerto Rican chicken and rice stew and if you’ve never had it before, I’m so happy to introduce you to it. Imagine tender chunks of chicken simmered with flavorful spices, bell peppers, and rice that soaks up all those delicious juices.
I know how satisfying it is to create a dish that’s both comforting and packed with flavor, and I think you’ll love making this as much as I do. The best part? It’s straightforward and uses ingredients you probably already have.
Before You Start
- Prep Your Ingredients: It’s a good idea to chop and measure everything before you get started. That way, you won’t have to scramble for anything once you’re cooking.
- Choose the Right Rice: Medium-grain rice is the way to go for this stew. It soaks up the flavors beautifully and gives you that perfect, hearty texture.
- Seasonings Are Important: Sazón and adobo seasoning give the stew its authentic Puerto Rican taste. If you can’t find them, you can make your own or look for substitutes. I bought mine from Amazon and you can find links to them in the recipe card.
- Adjust to Your Liking: Don’t hesitate to tweak the spices to suit your taste. If you like a bit of heat, feel free to add some chili flakes or hot sauce, but make sure you taste it before.
- Let It Simmer: Allow the stew to simmer so all the flavors meld together nicely. Remember to stir occasionally to prevent it from sticking to the bottom of the pot.
Ingredients You’ll Need
- Chicken Breasts or Thighs: Cut boneless, skinless chicken into bite-sized pieces. If you prefer dark meat, chicken thighs are a great choice.
- Onion: Finely chop an onion to bring depth and sweetness to the stew.
- Green and Red Bell Peppers: Chop these peppers to add color and a hint of sweetness. Feel free to use just one color if that’s what you have.
- Garlic: Minced garlic enhances the flavor with its aromatic touch. Garlic powder works if you’re out of fresh garlic.
- Ground Cumin and Oregano: Sprinkle in these spices to add warmth and earthy flavors. Adjust the amounts to suit your taste.
- Sazón Seasoning with Achiote: Stir in sazón for authentic Puerto Rican flavor and a lovely color. If you can’t find it, substitute with a mix of coriander, cumin, garlic powder, and paprika.
- Adobo Seasoning: Season the stew with adobo for a classic savory taste. A blend of garlic powder, oregano, and salt can work as a substitute.
- Tomato Sauce: Pour in tomato sauce to give the stew richness and a touch of sweetness.
- Chicken Broth: Use low-sodium or no-sodium-added chicken broth to control the saltiness. Vegetable broth is a good alternative if needed.
- Medium-Grain Rice: Medium-grain rice is ideal for the perfect texture.
- Peas: Toss in peas for a pop of color and natural sweetness. Both frozen and fresh peas work well.
- Green Olives (Optional): Slice and add green olives for a tangy flavor boost. If you’re not a fan, you can simply skip them.
- Bay Leaf: Include a bay leaf to infuse subtle herbal notes into the stew. Remember to remove it before serving.
- Fresh Cilantro and Parsley: Chop these herbs for a fresh and vibrant garnish on top.
- Lime Wedges for Serving: Serve with lime wedges to squeeze over the stew for a bright, citrusy finish.
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add 2 pounds of bite-sized chicken pieces to the pot. Cook for about 4-5 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
Add the chopped 1 small onion, 1 medium green bell pepper, 1 medium red bell pepper, and 3 minced garlic cloves to the pot with the chicken. Sauté everything together for about 5 minutes, or until the vegetables have softened.
Sprinkle in 1 teaspoon of ground cumin, 1 teaspoon of oregano, 1½ teaspoons of sazón seasoning with achiote, and 1 tablespoon of adobo seasoning. Stir the spices into the chicken and vegetables, cooking for another 1-2 minutes until everything is fragrant.
Pour in 8 ounces of tomato sauce and 4 cups of low-sodium chicken broth. Stir well to combine all the ingredients. Bring the mixture to a gentle simmer over medium heat.
Tip: Scrape the bottom of the pot as you stir to incorporate any browned bits—that’s extra flavor!
Stir in 1 cup of medium-grain rice and add 1 bay leaf to the pot. Reduce the heat to low, cover the pot with a lid, and let it simmer for about 20 minutes, or until the rice is tender and the chicken is cooked through.
Tip: Keeping the lid on helps the rice cook evenly by trapping steam inside the pot.
Once the rice is cooked, stir in 1 cup of peas (fresh or frozen) and 1 cup of sliced green olives if you’re using them. Cook for another 5 minutes until the peas are heated through. Taste your stew and season with freshly ground black pepper to your liking. Remove the bay leaf from the pot.
Ladle the asopao into bowls. Garnish each serving with 1 tablespoon of chopped fresh cilantro and 1 tablespoon of chopped fresh parsley. Serve with lime wedges on the side for an extra burst of citrus flavor.
How To Serve
You can pair Asopao de Pollo with some tasty sides to complement the meal. Here are some ideas you might love:
No Knead Bread
Easy Tossed Salad
Roasted Root Vegetables
Summer Fruit Salad with Lemon Dressing
Frequently Asked Questions
What is sazón seasoning, and can I make it at home?
Sazón is a flavorful Puerto Rican spice blend. If you can’t find it, you can make your own by mixing garlic powder, coriander, cumin, and paprika or annatto for color.
How do I store leftovers?
Let the stew cool completely, then store it in an airtight container in the refrigerator. It will keep well for up to 3 days.
Can I freeze Asopao de Pollo?
Yes, you can! Place the cooled stew in freezer-safe containers or bags, leaving some space for expansion. It freezes well for up to 3 months. Thaw it overnight in the refrigerator and reheat on the stove.
What type of rice should I use?
Medium-grain rice is traditional for this stew because it gives a creamy texture. If you only have long-grain rice, you can use that too.
Can I add other vegetables to the stew?
Definitely! Feel free to add veggies like carrots, corn, or diced potatoes to make it even heartier.
More Delicious Rice Stews
- Creamy Chicken And Rice
- Instant Pot Chicken And Rice
- One Pot Spanish Chicken and Rice
- Coconut Chicken with Rice and Green Beans
- Spanish Rice with Ground Beef
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Asopao de Pollo (Puerto Rican Chicken and Rice Stew)
Video
Ingredients
- 2 pounds boneless skinless chicken breasts (cut into bite-sized pieces, or chicken thighs)
- 2 tablespoons olive oil
- 1 small onion (finely chopped)
- 1 medium green bell pepper (chopped)
- 1 medium red bell pepper (chopped)
- 3 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1½ teaspoons sazón seasoning (with achiote)
- 1 tablespoon adobo seasoning
- 8 ounces tomato sauce
- 4 cups chicken broth (low sodium or no sodium added)
- 1 cup medium-grain rice
- 1 cup peas (frozen or fresh)
- 1 cup green olives (sliced, optional)
- 1 bay leaf
- freshly ground black pepper (to taste)
- 1 tablespoon fresh cilantro (chopped (for garnish))
- 1 tablespoon fresh parsley (chopped (for garnish))
- lime wedges (for serving)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large pot or Dutch oven, heat 2 tablespoon of olive oil over medium-high heat. Add the chicken breast pieces to the pot and cook until lightly browned on all sides, about 4-5 minutes.
- In the same pot, add the chopped onion, green bell pepper, red bell pepper, and minced garlic. Sauté for about 5 minutes, or until the vegetables are softened.
- Stir in the ground cumin, oregano, sazón seasoning and adobo seasoning. Cook for another 1-2 minutes until fragrant.
- Pour in the tomato sauce and chicken broth, stirring to combine. Bring the mixture to a simmer.
- Stir in the rice and bay leaf. Reduce the heat to low, cover, and let the stew simmer for about 20 minutes, or until the rice is tender and the chicken is cooked through.
- Stir in the peas and sliced green olives (if using). Cook for another 5 minutes, or until the peas are heated through. Taste and adjust the seasoning with freshly ground black pepper if needed.
- Remove the bay leaf. Ladle the asopao into bowls and garnish with chopped fresh cilantro and parsley. Serve with lime wedges on the side.
Equipment
Notes
- If the stew is too thick, stir in extra chicken broth until it reaches the texture you like.
- Keep an eye on the rice as it cooks to prevent it from becoming mushy.
- Add a splash of white wine or a pinch of saffron for an extra depth of flavor.
- If you’re not a fan of cilantro, you can use more parsley or even fresh oregano.
- Feel free to omit the olives if they’re not your thing, or add other favorites like diced potatoes or corn.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
