Discover the delectable flavors of Puerto Rican cuisine with Asopao de Pollo, a traditional and comforting chicken stew. This beloved dish combines tender chicken, savory sofrito, aromatic rice, and a rich tomato-based broth, creating a hearty and flavorful meal. Explore our collection of Asopao de Pollo recipes, ranging from classic to modern variations, each offering unique twists on this beloved Puerto Rican staple. Indulge in the authentic flavors of traditional Asopao de Pollo, or try innovative takes that incorporate different ingredients and cooking techniques. Get ready to embark on a culinary journey, immersing yourself in the vibrant flavors and aromas of this iconic dish.
Let's cook with our recipes!
ASOPAO DE POLLO
This traditional Puerto Rican chicken and rice stew is filling and flavorful.
Provided by The Gruntled Gourmand
Categories World Cuisine Recipes Latin American Caribbean
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- Season chicken thighs with black pepper and adobo seasoning.
- Heat olive oil in a large pot over medium-high heat. Cook and stir green pepper, red pepper, onion, garlic, and tomato paste in the hot oil, until the vegetables have softened slightly, 3 to 4 minutes. Remove vegetables from the pot and set aside.
- Pan fry chicken in the pot until browned, 4 to 5 minutes on each side. Return cooked vegetables to the pot along with rice, diced tomatoes, chicken broth, bay leaf, and red pepper flakes. Bring to a boil, then reduce heat to medium-low and simmer until rice is tender and chicken is no longer pink inside, about 20 minutes.
- Stir in peas and olives and cook for another 5 minutes. Remove from heat and discard bay leaf. Stir in cilantro and serve.
Nutrition Facts : Calories 549.7 calories, Carbohydrate 55.2 g, Cholesterol 130.6 mg, Fat 17.7 g, Fiber 5.2 g, Protein 38.1 g, SaturatedFat 3.1 g, Sodium 2149.1 mg, Sugar 7.5 g
ASOPAO DE POLLO (TRADITIONAL CHICKEN ASOPAO)
The Puerto Rican dish asopao, a cross between soup and paella, is an easy, hearty one-dish meal. Adapted from Cooking Light, APRIL 2001
Provided by Rita1652
Categories One Dish Meal
Time 55m
Yield 5 serving(s)
Number Of Ingredients 17
Steps:
- *Note:alcaparrado is a mixture of whole green olives, pimentos, and capers; look for it in the Latin section of the supermarket or in Latino markets such as Goya.
- Combine the first 5 ingredients in a small bowl.
- Sprinkle chicken with the oregano mixture.
- Heat Annatto Oil in a large nonstick skillet over medium-high heat.
- Add the chicken; cook 8 minutes, turning once.
- Reduce heat to medium.
- Add Sofrito and tomato; cook 3 minutes, stirring frequently.
- Add rice, wine, ham, and alcaparrado; cook 1 minute, stirring constantly.
- Add the water and chicken broth; bring to a boil.
- Cover, reduce heat, and simmer for 20 minutes.
- Stir in the peas, and cook for 5 minutes or until the rice is tender.
- Garnish and serve.
Nutrition Facts : Calories 691, Fat 30.1, SaturatedFat 8.7, Cholesterol 163, Sodium 842, Carbohydrate 53.9, Fiber 2.7, Sugar 2.8, Protein 42
ASOPAO DE POLLO
This is a somewhat soupier version of Arroz con Pollo. I hadn't made it in years and I made it again last night. It's a hit!!
Provided by Transylmania
Categories One Dish Meal
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Rub the chicken thighs with salt, pepper, and half of the garlic.
- In a large dutch oven heat half of the oil. Add the chicken and cook over medium high heat for about five minutes on each side, or until slightly browned. Remove chicken from the pot.
- Add the remaining oil to the pot and begin to saute the onion, pepper, celery, and ham over low heat. Once the onion is soft add the garlic and half the cilantro. Cook for about 10 minutes.
- Add tomatoes, tomato paste, water or stock, and seasonings. Cook for about 15 minutes, or until bubbling.
- Add chicken, cover, and simmer for about 30 minutes, or until chicken is tender.
- Add rice, peas, and remaining cilantro. Make sure there is plenty of liquid. You want this to be a bit soupy. Stir well, bring to a boil again, then cover and simmer for 20 minutes, or until the rice is done.
- Add the cheese and serve.
Nutrition Facts : Calories 535.3, Fat 16.4, SaturatedFat 4.7, Cholesterol 109.5, Sodium 684.8, Carbohydrate 58.5, Fiber 5.9, Sugar 9.6, Protein 38.1
PUERTO RICAN ASOPAO DE POLLO
Traditional recipe offered by a PR friend's mother while working in the US Virgin Islands. Similar to Chicken and Rice but more soupy. Cooking time does not include overnight marinade.
Provided by Member 610488
Categories Stew
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- Grind all the Adobo ingredients together in a mortar and pestle or food processor to make a paste.
- In a cast-iron or heavy skillet, heat ½ cup olive oil. When very hot, add annatto seeds. Turn heat to low, continue cooking, stirring frequently, for approximately 5 minutes, until oil is a rich orange-red color. Allow to cool, then strain into a clean glass container. Set aside. Discard seeds.
- Whir all Sofrito ingredients in a blender until chopped.
- Add 1/4 part of the sofrito with the vinegar to the adobo mixture in a bowl and blend well. Rub the mixture over the chicken pieces. Let marinate in the refrigerator overnight. Place remaining sofrito mixture in tight lidded container and refridgerate.
- In a soup pot, heat the achiote oil. Add remaining 3/4 part of the sofrito. Cook for 2 minutes.
- Add chicken. Cook over medium heat, stirring frequently to ensure that all the pieces of chicken are seasoned. Continue cooking a few minutes more until the chicken is opaque.
- Add the white wine and tomato sauce and stir well, then add the rice, water, capers, olives, bay leaves, oregano, and salt. Return the mixture to a boil, then lower heat and simmer, covered, 20 to 25 minutes. Add salt and pepper to taste.
Nutrition Facts : Calories 519.1, Fat 37.2, SaturatedFat 8.6, Cholesterol 106.9, Sodium 674.8, Carbohydrate 15.9, Fiber 1.5, Sugar 2.7, Protein 27
ASOPAO DE POLLO
Steps:
- Thoroughly combine the garlic, oregano, salt, and pepper in a small bowl and sprinkle on the chicken pieces.
- Put the oil in a deep skillet or flameproof casserole, preferably nonstick, with a lid. Place over medium-high heat and wait a minute or so, until the oil is hot. Add the chicken, skin side down, and brown it well, rotating and turning the pieces as necessary, 10 to 15 minutes. Remove from the skillet and set aside. Add the ham, onion, bell pepper, and tomatoes to the skillet and cook, stirring occasionally, until the ham is browned and the onion softened, about 5 minutes. Return the chicken to the skillet, cover, and cook over medium-low heat for 30 minutes.
- Raise the heat to medium and stir in the capers, olives, and rice. Add the chicken stock, then cover and simmer over low heat until the rice is softened but the mixture is still quite moist, about 15 minutes.
- Season with salt and pepper, garnish with peas and red peppers if you like, and serve immediately.
ASOPAO DE POLLO (PUERTO RICAN CHICKEN STEW)
The Puerto Rican dish "asopao", a cross between soup and stew, is an easy, tasty one-dish meal.
Provided by imdane
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h10m
Yield 12
Number Of Ingredients 21
Steps:
- Blend 1 cup chicken stock with lime juice, bell pepper, sweet pepper, jalapeno, garlic, cilantro, and oregano to make the sofrito.
- Combine olive oil and annatto seeds in a large skillet over medium heat. Heat until seeds start to open up and oil turns a yellow-orange color, 3 to 4 minutes. Add enough chicken to cover the pan in a single layer without overcrowding. Cook, turning halfway, until juices run clear, 7 to 10 minutes.
- Combine remaining chicken stock, 1/2 of the sofrito, and bay leaves in a large pot. Bring to a boil. Stir in rice, tomato, green peas, onion, green olives, capers, adobo seasoning, salt, and pepper.
- Add the cooked chicken to the broth. Saute remaining chicken in the annatto oil before adding to the pot. Reduce heat to low and simmer until rice is tender, about 20 minutes more.
Nutrition Facts : Calories 298.6 calories, Carbohydrate 31 g, Cholesterol 58.9 mg, Fat 7.4 g, Fiber 2.4 g, Protein 26 g, SaturatedFat 1.4 g, Sodium 683.6 mg, Sugar 2.2 g
Tips:
- Use a large pot or Dutch oven to make the asopao. This will give the ingredients plenty of room to cook and prevent the asopao from boiling over.
- Brown the chicken in a separate pan before adding it to the asopao. This will help to develop the chicken's flavor and prevent it from becoming dry.
- Use a variety of vegetables in your asopao. This will add flavor and color to the dish. Some good choices include carrots, celery, onions, bell peppers, and tomatoes.
- Season the asopao to taste with salt, pepper, and other spices. You can also add a bay leaf or two for extra flavor.
- Simmer the asopao for at least 30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Serve the asopao with rice, beans, or bread.
Conclusion:
Asopao de pollo is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. With its simple ingredients and flavorful broth, asopao de pollo is sure to be a hit with your family and friends.
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