Asopao de Pollo (Puerto Rican Chicken and Rice Stew)
Local name: Asopao de pollo
In short: A soupy Puerto Rican rice and chicken stew built on sofrito, tomato, olives and capers, simmered until the rice turns creamy and thick. It takes about 1 h 20 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 1 h
- Total
- 1 h 20 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 360 kcal
Asopao sits halfway between a soup and a rice dish: chicken and rice simmered in a sofrito broth until the grains swell and thicken the liquid. It is what Puerto Rican families cook for colds, rainy days and big Sunday gatherings. The rice keeps absorbing broth as it stands, so serve it right away and expect to add a splash of hot water to leftovers.
Instructions
- Toss the chicken with the salt, oregano, garlic and vinegar. Let it stand for 15 minutes, or longer in the fridge if you have time.
- Heat the oil in a large heavy pot over medium-high heat. Brown the chicken in two batches for 3 to 4 minutes per side, then set it aside.
- Lower the heat to medium and cook the sofrito and tomato sauce in the same pot for 4 minutes. Add the bay leaves, olives and capers.
- Return the chicken to the pot, add the water and bring to a boil. Cover partly and simmer for 25 minutes, until the chicken is cooked through (74°C / 165°F).
- Stir in the rice and calabaza. Simmer uncovered for 18 to 20 minutes, stirring now and then, until the rice is very soft and the broth has thickened to a loose porridge.
- Add the peas for the last 3 minutes. Taste and adjust the salt, and add hot water if it has become too thick. It should be spoonable, like a thick soup.
- Serve in wide bowls, scattering cilantro and strips of roasted red pepper over the top.
Tips
- Use a medium-grain rice for the creamiest result. Long-grain rice stays more separate and gives a thinner, less comforting stew.
- For a quicker version, use boneless chicken thighs cut in chunks and shorten the first simmer to 12 minutes. Add shrimp at the end for a seafood asopao.
Questions and answers
What is the difference between asopao and arroz con pollo?
Arroz con pollo is a drier rice dish that you eat with a fork. Asopao has much more liquid, so the rice is soft and the dish is eaten with a spoon.
Can I freeze asopao?
Freeze it for up to 2 months, though the rice will soften further. Thaw in the fridge and reheat with a generous splash of water or broth.
Can I use leftover rice for asopao?
You can add about 3 cups of cooked rice during the last 10 minutes. The texture will be less creamy than rice cooked in the broth, but it makes a fast weeknight soup.
How long does it take to make Asopao de Pollo (Puerto Rican Chicken and Rice Stew)?
About 1 h 20 min in total: 20 min of preparation and 1 h of cooking.
How many calories are in Asopao de Pollo (Puerto Rican Chicken and Rice Stew)?
About 360 kcal per serving, with 28 g of protein, 32 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 360 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 32 g |
| Fat | 12 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
