Description
Asopao de Pollo is a deliciously hearty Puerto Rican chicken stew made with sofrito, adobo seasoning, and rice. It’s the perfect meal for a cold winter night, or whenever you’re feeling under the weather.
Ingredients
Units
Scale
- 1 tbsp achiote oil or olive oil
- 2 lbs chicken thighs, chopped into bite sized pieces
- 2 tsp adobo seasoning (see note for substitutions)
- 2 tsp sazon seasoning (see note for substitutions)
- 1/4 cup sofrito (see note for substitutions)
- 1 red bell pepper, diced
- 1 carrot, diced
- 2 stalks celery, diced
- 3 bay leafs
- 1 cup tomato sauce
- 4 cups chicken stock
- 1 cup water
- 1 1/2 cups medium grain white rice, rinsed
- 1 cup peas
- 1/2 cup pimento stuffed olives, drained and sliced in half
- salt & pepper to taste
- fresh cilantro to garnish
- a squeeze of lime to garnish
Instructions
- In a large pot heat the oil over medium heat before adding in the chicken and sprinkling with adobo & sazon seasoning. Cook the chicken for a few minutes, turning regularly to brown on each side.
- Add sofrito, bell pepper, carrot and celery to the pot and cook for a few more minutes or until the onions and garlic become fragrant.
- Toss in bay leafs, tomato sauce, stock, and water and bring to a boil.
- Once the liquid reaches a boil, add rice, lower to medium, cover and cook for 15 minutes or until rice is cooked through.
- Once it’s cooked, add peas and olives; stir and cook for another minute or two.
- Taste before adding salt and pepper. Garnish with extra cilantro and a squeeze of lime juice.
Notes
Substitutes:
- adobo seasoning: equal parts garlic powder, oregano, paprika, & onion powder
- sazon seasoning: equal parts annatto powder, oregano, garlic powder, cumin & coriander
- sofrito: 1 chopped yellow onion, 4 minced cloves garlic, 1 cup minced cilantro, and 1 chopped bell pepper