Easy Asopao De Pollo Chicken and Rice Stew
Warm, comforting, and packed with bold flavors, this Easy Asopao De Pollo Chicken and Rice Stew is a one-pot wonder that brings Puerto Rican tradition straight to your dinner table. Juicy bone-in chicken is perfectly seasoned and seared before simmering with aromatic sofrito, tomato sauce, and spices like cumin and adobo, creating a deeply flavorful base. The addition of medium-grain rice makes this dish hearty and satisfying, while briny green olives and a garnish of fresh cilantro add a vibrant finishing touch. Ready in just over an hour, this rich and savory chicken and rice stew is perfect for busy weeknights or cozy family meals. Discover the essence of Caribbean comfort food with this easy-to-follow recipe that pairs perfectly with crusty bread or a green side salad.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces bone-in chicken thighs or drumsticks
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic cloves, minced
- 1 cup tomato sauce
- 8 cups chicken stock
- 1 cup medium-grain rice
- 1 cup sofrito
- 1 teaspoon adobo seasoning
- 1 teaspoon ground cumin
- 2 pieces bay leaves
- 1 cup green olives with pimentos
- 0.5 cup fresh cilantro, chopped
- to taste salt
- to taste black pepper
Instructions
Season the chicken pieces with salt, pepper, and adobo seasoning. Set aside.
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Brown the chicken pieces on both sides until golden brown, about 4-5 minutes per side. Remove the chicken and set it aside.
In the same pot, add the diced onion and green bell pepper. Sauté for 3-4 minutes until softened.
Add the minced garlic and sauté for 1 minute until fragrant.
Stir in the sofrito, tomato sauce, ground cumin, and bay leaves. Cook for 2-3 minutes to develop the flavors.
Pour in the chicken stock and bring it to a gentle boil.
Return the browned chicken to the pot and simmer over medium heat for 20 minutes, partially covered.
Add the rice to the pot and stir to combine. Cook for another 20-25 minutes, stirring occasionally, until the rice is tender and the stew thickens. Add more stock or water if the mixture becomes too thick.
Stir in the green olives and cook for an additional 5 minutes.
Remove the bay leaves, taste, and adjust seasoning with salt and pepper if needed.
Garnish with fresh cilantro and serve hot.
Nutrition Facts
Calories |
3224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.7 g | 239% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 704 mg | 235% | |
| Sodium | 9028 mg | 393% | |
| Total Carbohydrate | 138.5 g | 50% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 30.8 g | ||
| Protein | 245.2 g | 490% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 642 mg | 49% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 2856 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
