asopao de pollo

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.

Asopao de Pollo (Puerto Rican Chicken Stew)

tbsp achiote oil

lbs chicken thighs,

tsp adobo seasoning (see note for substitutions)

sofrito (see note for substitutions)

red bell pepper, diced

carrot, diced

celery,

bay leafs

tomato sauce

chicken stock

water

½ cups medium grain white rice, rinsed

peas

pimento stuffed olives, drained and sliced in half

salt & pepper

cilantro

lime

In a large pot heat the oil over medium heat before adding in the chicken and sprinkling with adobo &amp; sazon seasoning. Cook the chicken for a few minutes, turning regularly to brown on each side.

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.

Toss in bay leafs, tomato sauce, stock, and water and bring to a boil.

Once the liquid reaches a boil, add rice, lower to medium, cover and cook for 15 minutes or until rice is cooked through.

Once it's cooked, add peas and olives; stir and cook for another minute or two.

Taste before adding salt and pepper. Garnish with extra cilantro and a squeeze of lime juice.

We enjoyed the leftovers even more than the first bowl. So good!

This was delicious. My husband raved about it. I'm making it again tonight.

Salima, I followed your recipe until In your instructions #2- no inclusion of garlic or onions were included in the enumerated recipe.

What are the correct amounts of garlic and onions are needed? Altho I added them to the measurements I thought would be fine.

That was quite tasty. Something I'd definitely make again.

https://www.youtube.com/watch?v=t2H8MEqbmh0

Asopao de Pollo is a hearty Puerto Rican chicken stew with flavors similar to Arroz con Pollo. 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.

Get the recipe: https://salimaskitchen.com/asopao-de-pollo/

Asopao de Pollo

Try our Asopao de Pollo, a stew with tender chicken, rice, and vegetables. It&#x27;s a traditional Caribbean dish, perfect for colder days.

Asopao de Pollo (Chicken &amp; Rice Stew)

olive oil

½ cup ham, diced

onion,

green bell pepper, diced

carrot,

celery, diced

Tbsp sofrito

cilantro, handful

sprigs,

oregano

adobo

salt

Sazon Goya con culantro y achiote packet

water (see note 1)

potato,

rice

chicken

cumin

½ tsp pepper

Season chicken with all the seasoning ingredients and...

Season chicken with all the seasoning ingredients and let it sit while you prep the rest of the ingredients.

Heat olive oil in large soup pot or...

Heat olive oil in large soup pot or dutch oven on medium-high heat and sauté diced ham till it starts to brown. Plate it out.

In the same pot, sear the chicken for...

In the same pot, sear the chicken for 3-4 minutes per side, or until light brown. Plate it out.

Now add dash of oil if needed and...

Now add dash of oil if needed and sauté diced onion, bell peppers, celery, and carrots for 3-4 minutes. Add in chopped garlic and sofrito, stir and cook for 2 minutes. Add tomato sauce, adobo, oregano and sazon. Mix well.

Add ham and chicken back to the pot,...

Add ham and chicken back to the pot, mix well, and cook for 5 minutes. Add water, cilantro, and culantro and bring it to a boil.

Lower the heat to medium-low, cover and cook...

Lower the heat to medium-low, cover and cook for 30 minutes, stirring occasionally.

Add corn and potatoes and continue cooking. 10...

Add corn and potatoes and continue cooking. 10 minutes after adding corn and potatoes, stir in rice. Cover and cook for 20 minutes, or until rice is fully cooked. Keep stirring occasionally to prevent the rice from sticking to the bottom. In the last 10 minutes of cooking time, add in the peas. Taste and adjust for salt and adobo.

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