READY IN 1 hr

Asopao de Pollo

Read Reviews (14)

"This traditional Puerto Rican chicken and rice stew is filling and flavorful." — Michael Ketchum

Directions

Season chicken thighs with black pepper and adobo seasoning.
Heat olive oil in a large pot over medium-high heat. Cook and stir green pepper, red pepper, onion, garlic, and tomato paste in the hot oil, until the vegetables have softened slightly, 3 to 4 minutes. Remove vegetables from the pot and set aside.
Pan fry chicken in the pot until browned, 4 to 5 minutes on each side. Return cooked vegetables to the pot along with rice, diced tomatoes, chicken broth, bay leaf, and red pepper flakes. Bring to a boil, then reduce heat to medium-low and simmer until rice is tender and chicken is no longer pink inside, about 20 minutes.
Stir in peas and olives and cook for another 5 minutes. Remove from heat and discard bay leaf. Stir in cilantro and serve.

Kitchen-Friendly View

PREP 25 mins
COOK 35 mins
READY IN 1 hr

Reviews More Reviews

Most Helpful Positive Review

Sep 05, 2012

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!

—LatinaCook

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Most Helpful Critical Review

Feb 06, 2013

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.

—janmor

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15 Ratings

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Aug 07, 2012

When I'm cooking for myself, I love to make this a bit hotter with fresh habanero or jalapeno slices.

—Michael Ketchum

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Aug 07, 2012

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.

—For Here or To Go?

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Jan 30, 2013

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!

—raquelly

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Jan 28, 2013

Made this last night with boneless skinless chicken thighs cut in half. Awesome recipe. My only change was I couldn't find adobo seasoning so I did what one other reviewer did and just used adobo sauce that came in a can of chipotle peppers. It wasn't as hot as I expected so next time will increase crushed red pepper or add some cayenne.

—Pat McCune

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Jan 20, 2013

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!

—lschreiber99

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Nov 22, 2012

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

—dover1383

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Nutrition

Calories
550 kcal
27%

Carbohydrates
55.2 g
18%

Cholesterol
131 mg
44%

Fat
17.7 g
27%

Fiber
5.2 g
21%

Protein
38.1 g
76%

Sodium
2149 mg
86%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Asopao de Pollo

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 550
Calories from Fat: 160

% Daily Value *
Total Fat 17.7g 27 %
Saturated Fat 3.1g 16 %
Cholesterol 131mg 44 %
Sodium 2149mg 86 %
** Potassium 766mg 21 %
Total Carbohydrates 55.2g 18 %
Dietary Fiber 5.2g 21 %
Protein 38.1g 76 %
** Sugars 7.5g
** Vitamin A 51 %
** Vitamin C 103 %
** Calcium 12 %
** Iron 83 %
** Thiamin 44 %
** Niacin 148 %
** Vitamin B6 47 %
** Magnesium 25 %
** Folate 81 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.