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–+ servings

Asopao de Pollo Recipe

A hearty Puerto Rican chicken and rice stew that's perfect for a comforting meal.
Print Recipe
Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Puerto Rican
Servings: 6 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 2 tablespoon Olive oil
  • 1 lb Chicken thighs, boneless and skinless cut into bite-sized pieces
  • 1 Onion, chopped
  • 1 Bell pepper, chopped
  • 3 cloves Garlic, minced
  • 1 cup Tomato sauce
  • 1 cup Long-grain rice
  • 4 cups Chicken broth
  • 1 cup Frozen peas
  • 1 teaspoon Salt to taste
  • 1 teaspoon Black pepper to taste
  • 1 teaspoon Dried oregano
  • 1 teaspoon Ground cumin
  • 1 cup Cilantro, chopped for garnish

Instructions 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chicken pieces and cook until browned on all sides. Remove and set aside.
  3. In the same pot, add the onion, bell pepper, and garlic. Cook until softened.
  4. Stir in the tomato sauce, rice, chicken broth, and browned chicken. Bring to a boil.
  5. Reduce heat to low, cover, and simmer for about 30 minutes, or until the rice is tender.
  6. Add the frozen peas, salt, pepper, oregano, and cumin. Cook for another 5 minutes.
  7. Serve hot, garnished with chopped cilantro.

Nutritional Value

Calories: 350kcal | Carbohydrates: 45g | Protein: 20g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 50mg | Sodium: 800mg | Potassium: 600mg | Fiber: 5g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 30mg | Calcium: 50mg | Iron: 3mg

Keywords

Chicken, Rice, Stew
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