Recipe by The Gruntled Gourmand
"This traditional Puerto Rican chicken and rice stew is filling and flavorful."
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boneless, skinless chicken thighs
ground black pepper
light adobo seasoning (such as Goya ®)
green bell pepper, diced
red bell pepper, diced
1 1/2 cups
2 (14.5 ounce) cans
low-sodium chicken broth
red pepper flakes, or to taste
frozen petite peas, thawed
sliced pimento-stuffed green olives
chopped fresh cilantro
Michael has a recipe for Asopao?!!! I'd like to hear the story behind this recipe. Anyways... I made half of it. I didn't measure the amount of adobo I used (not sure how much "1 serving" is anyways, 1/4 teaspoon if I go by what the bottle says and that would have been too little in my opinion). I didn't change anything but if I had had gandules (pigeon peas), I would have probably added those instead of the petite peas. This is Puerto Rican comfort food. Very nice on a cold rainy night (like tonight). I added some sliced avocado on top. Good stuff!
For those that could not find the Adobo Seasoning, it is a seasoning mixture that contains a blend of spices and herbs (i.e. garlic, onion, salt, oregano, etc...) in specific portions that have been ground to a fine powder form. I usually find it in the international section of the grocery store. Though I have no doubt that using the can chipotle adobo sauce as a substitute made this very tasty, it also makes it a complete departure (and taste) from what the authentic flavor of this soup should be.
When I'm cooking for myself, I love to make this a bit hotter with fresh habanero or jalapeno slices.
Filling and flavorful it was! I had a different meal plan for dinner today but got distracted and found this recipe instead when I browsed through the pictures. We love our traditional chicken and rice but wanted to try something different. I halved the recipe for my small family and made little adjustments due to availabilty; I only have pimentos itelf so i added a touch of that and to sub the salty/briny taste from the olives, I tossed a little bit of capers. Also used rotel tomatoes and green chiles, and just all red bell peppers. The broth is awesome. Thanks for the recipe and glad to see a picture to the recipe already.
This was an awesome one pot meal...I used a can of Goya Green Pigeon Peas since my local grocer did not carry the frozen petite peas. I wouldn't have used as many green olives though since I am not a fan of them. Other than that, I still give it two thumbs up and will surely make it again!
This recipe was AMAZING!! My whole family loved it! The aroma from cooking had me impatient for it to be ready so we could try it. The only thing I didn't add was the peas. This recipe is a keeper!
I couldn't find adobo seasoning, so I sub'd chipotle peppers in adobo (4 de-seeded and finely chopped) and omitted the red pepper flakes. Fabulous recipe! I will make this again!
Excellent soup. Its a great start. All that is needed is to season to taste. I used Traci's Adobo Seasoning on the site since I didnt have any. I add some extra chili powder & red pepper to kick up the heat to were I like it. Also added some asparagus and mushroom. Its great how easy it is to add whatever you have laying around. I look forward to making it again during the winter and hopefully with some avocado next time
* Percent Daily Values are based on a 2,000 calorie diet.
Asopao de Pollo
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 160
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