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. 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.
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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
