📝 About This Recipe
Asopao de Pollo is Puerto Rico's ultimate comfort food, a cross between a thick chicken soup and a savory rice stew. This vibrant one-pot masterpiece is defined by its rich 'sofrito' base, tender bone-in chicken, and a velvety texture that warms the soul. Perfect for rainy days or family gatherings, it captures the essence of Caribbean hospitality in every spoonful.
🥗 Ingredients
The Chicken & Marinade
- 2 pounds Chicken thighs and drumsticks (bone-in, skin removed and cut into bite-sized pieces)
- 1 tablespoon Adobo seasoning (with or without pepper)
- 1 packet Sazón with Culantro y Achote (for color and depth)
- 2 tablespoons Olive oil (for searing)
The Flavor Base (The Sofrito)
- 1/2 cup Puerto Rican Sofrito (freshly blended or store-bought)
- 8 ounces Tomato sauce (canned)
- 1/4 cup Manzanilla olives (pitted, with a splash of brine)
- 1 tablespoon Capers (drained)
- 4 pieces Garlic cloves (minced)
The Stew
- 1 cup Medium-grain white rice (rinsed well)
- 6 cups Chicken broth (low sodium)
- 1 large Potato (peeled and cubed into 1/2 inch pieces)
- 1 large Carrot (sliced into rounds)
- 1/2 cup Sweet peas (frozen or canned)
For Garnish
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 piece Avocado (sliced for serving)
- 1 piece Lime (cut into wedges)
👨🍳 Instructions
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1
Season the chicken pieces thoroughly with the adobo and the sazón packet, ensuring every piece is coated.
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2
In a large heavy-bottomed pot or caldero, heat the olive oil over medium-high heat.
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3
Brown the chicken pieces in batches, searing for about 3-4 minutes per side until golden. Remove the chicken and set aside on a plate.
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4
Reduce heat to medium. In the same pot, add the sofrito and garlic. Sauté for 2-3 minutes until fragrant and the liquid has slightly evaporated.
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5
Stir in the tomato sauce, olives, and capers. Let the flavors meld for another 2 minutes.
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6
Add the rinsed rice to the pot and stir for 1 minute to toast the grains slightly and coat them in the flavor base.
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7
Return the chicken and any accumulated juices back to the pot.
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8
Pour in the chicken broth, potatoes, and carrots. Increase heat to bring the mixture to a rolling boil.
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9
Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 25-30 minutes.
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10
Check the rice; it should be very soft and the liquid should be thick but still soupy. If it's too thick, add an extra cup of warm broth.
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11
Stir in the frozen peas and cook for an additional 5 minutes uncovered.
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12
Taste and adjust seasoning with salt or adobo if needed. Stir in half of the fresh cilantro.
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13
Turn off the heat and let the asopao sit for 5 minutes before serving to allow the flavors to fully settle.
💡 Chef's Tips
Always use bone-in chicken as the marrow adds a deep, gelatinous richness to the broth that boneless meat cannot match. Medium-grain rice is essential; long-grain rice won't release enough starch to achieve the signature 'asopao' creamy consistency. If the dish sits for a while, the rice will continue to absorb liquid; keep extra broth on hand to loosen it back up before serving. For an authentic kick, add a teaspoon of 'pique' (Puerto Rican hot sauce) or a chopped bird's eye chili during the sofrito stage.
🍽️ Serving Suggestions
Serve in deep bowls with a side of thick-sliced avocado to add a cool, creamy contrast. Pair with 'tostones' (fried green plantains) for the perfect crunchy dipping companion. A side of crusty bread or 'pan sobao' is great for soaking up the flavorful dregs of the stew. Enjoy with a cold glass of Maví or a light Caribbean lager to balance the hearty, warm spices.