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A bowl of asopao de pollo

Asopao de Pollo (Puerto Rican Chicken Stew)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 5 reviews
  • Author: Salima Benkhalti
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minute
  • Yield: 6 servings 1x
  • Category: Soup, Main Dish, Entree
  • Method: Stovetop
  • Cuisine: Puerto Rican, Latin
  • Diet: Gluten Free


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.


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


  1. 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.
  2. 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.
  3. Toss in bay leafs, tomato sauce, stock, and water and bring to a boil.
  4. Once the liquid reaches a boil, add rice, lower to medium, cover and cook for 15 minutes or until rice is cooked through.
  5. Once it’s cooked, add peas and olives; stir and cook for another minute or two.
  6. Taste before adding salt and pepper. Garnish with extra cilantro and a squeeze of lime juice.



  • 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