Chicken and Rice Stew – Asopao de Pollo

Chicken and Rice Stew - Asopao de Pollo
Prep time
Cook time
Total time
This is a substantial stew that is similar to chicken and rice only served in bowls.
Recipe type: Entree
Cuisine: Puerto Rican
Serves: 4 to 6 servings
  • 2½ to 3 pounds of chicken thighs
  • ¼ cup red wine vinegar (you may also use white wine vinegar or lime juice)
  • Salt and Pepper
  • 3 Tablespoons Olive Oil
  • 1 onion chopped
  • 1 bell pepper chopped
  • 1 cup of ham or uncured bacon (optional)
  • 3 cloves garlic minced
  • 2 teaspoons paprika
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1 - 14 oz can crushed tomatoes
  • 1 bunch cilantro chopped, divided in half
  • 2 quarts chicken stock
  • 1 cup long grain rice
  • 1 cup roasted red pepper chopped
  • ½ cup pimento stuffed green olives
  • Salt and Pepper to taste
  1. In a large bowl, toss the chicken thighs with vinegar or lime juice, salt and pepper and set aside to marinate for at least 30 minutes.
  2. In a large heavy bottomed pot, heat the oil over a medium-high heat. Remove the chicken from the marinade and pat dry.
  3. Working in batches, if required, brown the chicken on both sides. Remove the chicken to a plate and set aside.
  4. Make the sofrito, add the onions, bell pepper and ham (or bacon) to the pot and saute until the onions are translucent, about 4-5 minutes. Stir in the garlic, paprika, coriander, cumin and oregano. Cook for one minute more. Stir in the tomatoes and half of the chopped cilantro. Simmer for about 5 minutes until the mixture is reduce a bit.
  5. Pour the chicken stock into the pot with the sofrito and return the chicken to the pot. Bring to a boil, and then reduce heat to medium-low and simmer for 30 minutes or more (until the chicken is falling apart). Stir occasionally.
  6. Stir in the rice, roasted red peppers and stuffed green olives, season to taste with salt and pepper and simmer for an additional 30 minutes (until the rice is cooked).
  7. Remove from the heat, adjust seasoning to taste. Stir in the remaining ½ bunch of cilantro and serve immediately in bowls.
Add extra vegetables to the stew to make an even more substantial meal. Try carrots, potatoes, sweet potatoes, plantains or winter squash.


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