Asopao de Pollo
A thick, soupy rice stew loaded with chicken, sofrito, and vegetables, closer to a gumbo than a soup in consistency. It's classic comfort food served on rainy days or when someone is feeling under the weather.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 390 kcal
Equipment
- •Large soup pot
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 12
- carbs
- 42
- protein
- 26
- calories
- 390
Instructions
- 1
Season chicken thighs with adobo seasoning. Brown them lightly in a large pot.
- 2
Add sofrito (aromatic herb and vegetable base) and bell pepper. Cook until softened.
- 3
Stir in tomato sauce and sazón seasoning. Cook briefly.
- 4
Pour in chicken broth and bring to a boil. Lower the heat and simmer until the chicken is tender, about 20 minutes.
- 5
Take out the chicken, pull the meat off the bones, and return it to the pot.
- 6
Stir in rice, olives, and peas. Simmer uncovered for about 20 minutes until tender but soupy, adding broth if needed.
- 7
Taste and add more salt if needed.
- 8
Ladle into bowls and top with chopped cilantro.
Chef's tips
Asopao should stay loose and soupy. Add extra broth near the end if the stew gets too thick.
Storage
Refrigerate up to 3 days; the rice will continue to absorb liquid as it sits.
Reheating
Reheat on the stovetop, adding extra broth or water to loosen the consistency.
Common mistakes to avoid
- •Simmering too long after adding the rice, which turns it to mush
- •Not adding enough seasoning to the broth before stirring in the rice
Serving suggestions
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