If you’re craving something that wraps you in a cozy, comforting hug from the very first spoonful, this Asopao de Pollo (Puerto Rican Chicken and Rice Stew) Recipe is exactly what you need. Imagine tender chicken swimming in a rich, tomato-spiced broth, dotted with peas and olives, and infused with fragrant herbs and seasonings that sing with vibrant Puerto Rican flavors. This stew is the perfect balance of hearty and satisfying, making it an ideal dish to gather friends and family around the table for a lovingly shared meal.
Ingredients You’ll Need
Every ingredient here is simple but powerful, delivering layers of flavor, texture, and color that make this stew so memorable. From the tender chicken to the aromatic spices and fresh herbs, each component has a special role in turning humble staples into something extraordinary.
- 2 pounds boneless, skinless chicken breasts or thighs: Choose thighs for juicier meat or breasts if you prefer leaner protein, cut into bite-sized pieces for quick cooking.
- 2 tablespoons olive oil: The foundation for browning the chicken and building flavor in the stew.
- 1 small onion, finely chopped: Adds sweetness and depth once sautéed.
- 1 medium green bell pepper, chopped: Brings a fresh, crisp note and pops of green color.
- 1 medium red bell pepper, chopped: Introduces natural sweetness and vibrant color contrast.
- 3 cloves garlic, minced: Offers that unmistakable aromatic punch that lifts the entire dish.
- 1 teaspoon ground cumin: Adds earthy warmth and a subtle smokiness.
- 1 teaspoon dried oregano: A classic herb that infuses the stew with Mediterranean freshness.
- 1 ½ teaspoons sazón seasoning with achiote: The secret behind the stew’s signature color and nuanced flavor profile.
- 1 tablespoon adobo seasoning: A savory blend that amps up the overall seasoning just right.
- 8 ounces tomato sauce: Provides a luscious, slightly tangy base to the stew.
- 4 cups low-sodium or no-sodium chicken broth: The liquid that binds everything together and imparts richness without overpowering.
- 1 cup medium-grain rice: This will soak up the flavors beautifully and create that comforting, stew-like texture.
- 1 cup frozen or fresh peas: Adds sweet pops of freshness and a lovely green hue.
- 1 cup sliced green olives (optional): A briny, savory element that contrasts wonderfully with the stew’s richness.
- 1 bay leaf: Infuses subtle herbal notes, making the broth even more aromatic.
- Freshly ground black pepper, to taste: For that final layer of seasoning and mild heat.
- 1 tablespoon fresh cilantro, chopped (for garnish): Adds bright, fresh vibrancy on top.
- 1 tablespoon fresh parsley, chopped (for garnish): Another fresh herb to lend color and crisp flavor.
- Lime wedges, for serving: The perfect citrusy counterpoint to brighten each bowl.
How to Make Asopao de Pollo (Puerto Rican Chicken and Rice Stew) Recipe
Step 1: Brown the Chicken
Start by heating olive oil in a large pot or Dutch oven over medium-high heat. Add your chicken pieces and brown them on all sides until they develop a beautiful golden exterior. This step is crucial because it locks in juices while creating flavorful caramelization that will elevate the stew.
Step 2: Sauté Vegetables and Spices
Once the chicken is browned, toss in the chopped onion, green and red bell peppers, and minced garlic. Sauté until the veggies soften and become tender, releasing their sweet aroma. Then sprinkle in the cumin, oregano, sazón seasoning, and adobo seasoning. Stir it all together and cook for another minute or two until the spices bloom and create an irresistible fragrant base.
Step 3: Simmer with Liquids
Pour in the tomato sauce and chicken broth, stirring everything well to combine. Bring the mixture to a gentle simmer, letting the flavors meld and brighten. This step deepens the stew’s undertones and creates the rich, vibrant broth that defines Asopao de Pollo.
Step 4: Add Rice
Now it’s time to add the rice and bay leaf. These will absorb all those beautiful flavors while cooking, becoming wonderfully soft and tender. Reduce the heat to low, cover your pot, and let it simmer for about 20 minutes. The rice should be perfectly cooked, and the chicken tender and juicy.
Step 5: Add Peas and Olives
Stir in the peas and green olives if you’re using them. Cook for an additional 5 minutes until the peas are warmed through and the olives have infused their salty touch. Taste the stew and season with freshly ground black pepper to your liking.
Step 6: Serve
Remove the bay leaf and ladle this soul-warming stew into bowls. Sprinkle with fresh cilantro and parsley, and don’t forget a squeeze of lime for that zesty finishing touch that brightens the whole dish.
How to Serve Asopao de Pollo (Puerto Rican Chicken and Rice Stew) Recipe
Garnishes
A sprinkle of fresh herbs like cilantro and parsley isn’t just pretty; it lifts the flavors and adds a crisp freshness that balances the hearty stew. Lime wedges served alongside bring a burst of citrus acidity that wakes up your palate with every bite. Try adding a dash of hot sauce if you like a spicy kick.
Side Dishes
This stew is hearty and filling on its own, but pairing it with a simple green salad or some crusty bread can round out the meal beautifully. Fried plantains or tostones offer a sweet and crunchy contrast that complements Puerto Rican flavors perfectly.
Creative Ways to Present
Serve your Asopao de Pollo in rustic bowls that keep it warm longer and add to the cozy vibe. For a fun twist, top it with a spoonful of avocado cream or a dollop of tangy sour cream to add creaminess. You can also sprinkle toasted nuts or seeds for unexpected texture.
Make Ahead and Storage
Storing Leftovers
Let the stew cool to room temperature before transferring it into airtight containers. It will keep well in the fridge for up to 3 days, making it an excellent choice for busy weeknights.
Freezing
Asopao de Pollo freezes beautifully. Portion the stew into freezer-safe containers and freeze for up to 3 months. When ready to enjoy, thaw overnight and reheat gently on the stove.
Reheating
Reheat leftovers on the stovetop over low heat, stirring occasionally. If the stew thickens too much while cooling, add a splash of chicken broth or water to loosen it back to the perfect stew consistency.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs tend to be juicier and more flavorful, making your Asopao de Pollo even more tender and rich. Both work wonderfully depending on your preference.
Is it okay to use white rice instead of medium-grain rice?
Yes, but medium-grain rice is preferred because it absorbs liquid well without becoming mushy, giving the stew its signature creamy texture. If you only have long-grain, just keep an eye on cooking time to avoid overcooking.
What if I don’t have sazón seasoning?
You can substitute with a mix of ground coriander, cumin, salt, and a pinch of annatto powder or paprika to mimic the flavor and color of sazón seasoning.
Can this recipe be made in a slow cooker?
It can, though you’ll want to brown the chicken and sauté the vegetables first for maximum flavor. Then combine everything in the slow cooker and cook on low for 4-5 hours, adding rice towards the end to avoid overcooking.
Are green olives necessary?
Not at all — they add a nice salty, briny contrast, but if you’re not a fan or don’t have any, you can omit them without losing the dish’s essence.
Final Thoughts
There’s something truly special about making and sharing the Asopao de Pollo (Puerto Rican Chicken and Rice Stew) Recipe. Its layers of flavors and comforting heartiness make it an instant favorite that welcomes warmth and connection to your table. Whether it’s a cozy weeknight dinner or a festive gathering, this stew is bound to bring smiles and satisfied appetites. Don’t hesitate to try it out—you might just find your new go-to comfort food!
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Asopao de Pollo (Puerto Rican Chicken and Rice Stew) Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: Puerto Rican
Description
Asopao de Pollo is a comforting and flavorful Puerto Rican chicken and rice stew that features tender chicken pieces simmered with aromatic spices, bell peppers, peas, olives, and a rich tomato-based broth. This hearty one-pot meal is perfect for family dinners and showcases the vibrant flavors of Puerto Rican cuisine.
Ingredients
Chicken and Seasonings
- 2 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 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
Vegetables and Broth
- 1 small onion, finely chopped
- 1 medium green bell pepper, chopped
- 1 medium red bell pepper, chopped
- 3 cloves garlic, minced
- 8 ounces tomato sauce
- 4 cups low-sodium or no-sodium chicken broth
- 1 bay leaf
Rice and Add-ins
- 1 cup medium-grain rice
- 1 cup frozen or fresh peas
- 1 cup sliced green olives (optional)
Garnish and Serving
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon fresh parsley, chopped
- 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 until lightly golden.
- Sauté Vegetables and Spices: Add the chopped onion, green and red bell peppers, and minced garlic to the pot. Sauté until the vegetables have softened. Stir in the ground cumin, dried oregano, sazón seasoning, and adobo seasoning. Cook for a few minutes until the spices are fragrant.
- Simmer with Liquids: Pour in the tomato sauce and chicken broth. Stir to combine and bring the mixture to a simmer.
- Add Rice: Stir in the medium-grain rice and add the bay leaf. Reduce the heat to low, cover the pot, and let it simmer gently 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, if using, the sliced green olives. Continue cooking for an additional 5 minutes, or until the peas are heated through. Season with freshly ground black pepper to taste.
- Serve: Remove and discard the bay leaf. Ladle the asopao into serving bowls and garnish with chopped fresh cilantro and parsley. Serve with lime wedges on the side for added brightness.
Notes
- If using chicken thighs, prefer boneless, skinless for even cooking and tenderness.
- Sazón seasoning with achiote adds authentic flavor and color, but you can substitute with a blend of ground annatto and other spices if unavailable.
- Medium-grain rice is ideal for this stew because it absorbs liquid well without becoming mushy.
- Green olives add a nice briny contrast but are optional according to preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
