Dinner · 60 min · caribbean

Asopao de Pollo

A Caribbean dinner built around chicken pieces and medium-grain rice — on the table in 60 minutes.

✓ USDA-verified nutrition data

Ingredients

• 2.5 lb Chicken pieces
• 1.5 cups dry Medium-grain rice
• 0.75 cup Sofrito
• 1 packet Sazon
• 0.5 cup Tomato sauce
• 0.5 cup Green olives
• 6 cups Chicken broth
• 1 cup Frozen peas
• 1 tbsp Adobo seasoning

Steps

1. Season the chicken with adobo and brown it in a heavy pot until golden. Set aside.
2. Cook the sofrito 5 minutes, stir in the tomato sauce and sazón, then add the broth and bring to a boil.
3. Stir in the rice and return the chicken. Simmer 25 minutes, stirring occasionally, until the rice is tender and the stew is thick and soupy — asopao is wetter than arroz con pollo, drier than soup.
4. Stir in the olives and peas for the last 5 minutes. The broth should be rich and the rice plump.
5. Serve in deep bowls with avocado and tostones. Puerto Rico’s comfort stew — the one grandmothers make when someone needs cheering up.

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