Asopao De Pollo (Traditional Chicken Asopao)

READY IN: 55mins
Recipe by Rita1652

The Puerto Rican dish asopao, a cross between soup and paella, is an easy, hearty one-dish meal. Adapted from Cooking Light, APRIL 2001

Top Review by Chef Kate

Such a great, satisfying dish. Wonderful smells while it's cooking, great flavors. I used prosciutto and pimento stuffed olives (what I had on hand) and made Rita's Sofrito (which I highly recommend). I did use chicken breasts instead of thighs--the meat was very juicy. So good! Thanks, Rita.

Ingredients Nutrition


  1. *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.
  2. Combine the first 5 ingredients in a small bowl.
  3. Sprinkle chicken with the oregano mixture.
  4. Heat Annatto Oil in a large nonstick skillet over medium-high heat.
  5. Add the chicken; cook 8 minutes, turning once.
  6. Reduce heat to medium.
  7. Add Sofrito and tomato; cook 3 minutes, stirring frequently.
  8. Add rice, wine, ham, and alcaparrado; cook 1 minute, stirring constantly.
  9. Add the water and chicken broth; bring to a boil.
  10. Cover, reduce heat, and simmer for 20 minutes.
  11. Stir in the peas, and cook for 5 minutes or until the rice is tender.
  12. Garnish and serve.

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