Entree: United States – Puerto Rico – Asopao de Pollo

Serving Size: 6

Approximate Time

Prep 25 min

Cook 45 min

Total 1 hr 10 min

Ingredients

- 6 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil, plus 1 tbsp (15 ml) if needed
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 packet (0.9 oz / 25 g) sazón con achiote
- Sofrito (to blend)
  - 1 medium onion, roughly chopped, approx. 1 1/2 cups (225 g)
  - 4 garlic cloves (approx. 12 g)
  - 1 ají dulce or 1 small green bell pepper, seeded and chopped, approx. 2 oz (60 g)
  - 1/2 medium red bell pepper, chopped, approx. 3 oz (85 g)
  - 1 cup (packed) culantro or cilantro leaves, approx. 1 oz (30 g)
- 2 cups (370 g) medium-grain rice, rinsed until water runs clear
- 8 cups (1.9 L) low-sodium chicken stock, plus extra if needed
- 1/2 cup (120 ml) tomato sauce
- 1 cup (150 g) diced carrots
- 1 cup (150 g) frozen peas
- 1/3 cup (50 g) sliced green olives (Manzanilla), drained
- 2 tbsp (30 g) capers, rinsed
- 2 bay leaves
- 1 tsp (1 g) dried oregano
- 1/4 tsp (1 g) ground cumin (optional)
- 1/4 cup (15 g) chopped fresh cilantro for garnish
- 2 scallions, thinly sliced, approx. 20 g, for garnish
- Lime wedges, for serving

Instructions

Short Description:
A hearty Puerto Rican chicken-and-rice stew with a thick, soupy consistency brightened by sofrito, green olives, and capers for a distinctive savory-sour bite.

Regional Notes:
This Puerto Rican version relies on a fresh sofrito base and the characteristic additions of green olives and capers; the stew is thicker and more soup-like than many Latin American arroz caldos and differs from Cuban or Dominican variants by its pronounced sofrito, sazón con achiote, and olive-caper flavor.

1. Make the sofrito: in a blender or food processor combine the onion, garlic, ají dulce (or green pepper), red bell pepper, and culantro/cilantro. Pulse to a coarse paste about 1 cup (240 ml). Set aside.
2. Pat the chicken thighs dry and rub evenly with 1 tsp salt, 1/2 tsp pepper, and the sazón con achiote packet.
3. In a large heavy pot or Dutch oven, heat 2 tbsp (30 ml) olive oil over medium-high heat. Brown the chicken thighs skin-side down until golden, about 4–5 minutes per side. Transfer chicken to a plate and set aside.
4. Reduce heat to medium. If the pot is dry, add 1 tbsp (15 ml) olive oil. Add the blended sofrito and sauté, stirring, until fragrant and slightly reduced, about 3–4 minutes.
5. Stir in the tomato sauce and cook 1–2 minutes. Add the diced carrots, bay leaves, oregano, and cumin (if using) and cook another minute.
6. Pour in 6 cups (1.4 L) of the chicken stock to deglaze the pot, scraping any browned bits, then add the remaining 2 cups (475 ml) stock. Bring the mixture to a gentle boil.
7. Return the browned chicken thighs to the pot, reduce heat to a simmer, cover, and cook until the chicken is nearly cooked through, about 15–20 minutes.
8. Remove the chicken thighs to a cutting board. When cool enough to handle, remove bones and shred the meat; discard bones and skin if desired. Return the shredded chicken to the pot.
9. Stir in the rinsed rice, frozen peas, sliced olives, and capers. Simmer gently, uncovered or partially covered, stirring occasionally to prevent sticking, until the rice is tender and the stew has a thick, soupy consistency, about 20–25 minutes. If the mixture becomes too thick, add more hot chicken stock 1/2 cup (120 ml) at a time to reach the desired asopao consistency.
10. Taste and adjust salt and pepper as needed. Remove bay leaves.
11. Ladle the asopao into bowls and garnish with chopped cilantro and sliced scallions. Serve hot with lime wedges and extra olives at the table.