Entree: Puerto Rico – National Cuisine – Asopao de Pollo (A hearty Puerto Rican chicken and rice stew with sofrito and savory seasonings)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 1 whole chicken, cut into pieces, approx. 3 lb (1.4 kg)
- 1 tbsp (15 ml) olive oil
- 2 tbsp (30 ml) annatto oil or achiote oil
- 1 large onion, diced, approx. 1 cup (225 g)
- 1 green bell pepper, diced, approx. 1 cup (150 g)
- 3 cloves garlic, minced, approx. 9 g (3 cloves)
- 3/4 cup (180 g) Puerto Rican sofrito
- 1 tsp (3 g) dried oregano
- 1 packet sazón with achiote (about 8 g) or 1 tbsp (8 g) sazón seasoning
- 1 tsp (5 g) ground cumin
- 1 bay leaf (approx. 1 g)
- 1 cup (240 g) tomato sauce
- 8 cups (1.9 L) chicken broth
- 1 1/2 cups (300 g) long-grain white rice, rinsed
- 1/4 cup (40 g) green olives, sliced
- 1 tbsp (15 g) capers
- 1/2 cup (75 g) frozen peas (optional)
- Salt and freshly ground black pepper to taste
- 1/4 cup (15 g) fresh cilantro, chopped
- Lime wedges for serving

Instructions

1. Season the chicken pieces with salt and pepper. In a large heavy pot or Dutch oven set over medium-high heat, warm the olive oil and annatto oil. Brown the chicken pieces in batches until golden, about 4 minutes per side. Remove and set aside.
2. Reduce heat to medium. Add the diced onion and green pepper to the pot and sauté until softened, about 5 minutes. Stir in the minced garlic and cook 1 minute.
3. Add the sofrito, oregano, sazón, cumin, and bay leaf. Cook 2–3 minutes to meld the flavors. Stir in the tomato sauce.
4. Return the browned chicken to the pot and pour in the chicken broth. Bring to a boil, then reduce to a simmer and cook, covered, for 20 minutes to cook the chicken through.
5. Remove the chicken pieces, set aside to cool slightly, then shred or leave on the bone as preferred, discarding skin and bones if shredding.
6. Bring the broth back to a gentle boil and add the rinsed rice. Reduce heat to medium-low and simmer, uncovered, stirring occasionally to prevent sticking, until the rice is tender and the stew has thickened, about 18–22 minutes.
7. When the rice is almost done, stir in the sliced olives, capers, and frozen peas, and return the shredded chicken to the pot to warm through. Adjust salt and pepper to taste.
8. Remove the bay leaf, stir in chopped cilantro, and serve hot with lime wedges on the side.