Asopao de PolloChicken and Rice Stew
Asopao de pollo is a Puerto Rican chicken and rice stew with sofrito, tomato, olives, peas, and annatto oil. It should remain loose and spoonable rather than drying like pilaf.
Prep
25m
Cook
1h
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Stew
- 800gChicken Thigh (bone-in)
- 25mlAnnatto Oil
- 250mlTomato Sauce
- 1.5lChicken Stock
- 200gWhite Rice (rinsed)
- 60gGreen Olive
- 15gCapers
- 2pcsBay Leaf
- 3gDried Oregano
- 10gSalt
- 2gBlack Pepper
Sofrito
- 150gOnion (finely chopped)
- 120gGreen Bell Pepper (finely chopped)
- 20gGarlic (crushed)
- 15gCulantro (finely chopped)
- 10gFresh Coriander (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the annatto oil in a large pot over medium heat. Add the onion, green bell pepper, and garlic, and cook until softened.
- 02
Stir in the culantro and fresh coriander and cook briefly until fragrant.
- 03
Add the chicken thigh and cook until the surface is no longer raw and the pieces begin to take on color.
- 04
Stir in the tomato sauce, green olive, capers, bay leaves, dried oregano, salt, and black pepper.
- 05
Pour in the chicken stock and bring to a gentle simmer. Cook until the chicken thigh is tender and the broth is well flavored.
- 06
Add the white rice and simmer gently, stirring from time to time so the rice releases starch into the broth.
- 07
Cook until the white rice is tender and the stew has thickened to a spoonable consistency. Remove the bay leaves before serving.
Ratings & Reviews
Log in to rate and review this recipe.