Entree: Dominican Republic – Central Culinary Region – Asopao de Pollo (Thick Dominican chicken and rice stew)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 40 min

Additional 5 min

Total 1 hr

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 1/2 cup (120 ml) Dominican sofrito (blend of onions, bell pepper, garlic, cilantro/culantro)
- 1 medium onion, finely chopped — 1 cup (150 g)
- 1 green bell pepper, diced — 1 cup (150 g)
- 3 cloves garlic, minced — about 1 tbsp (15 g)
- 1 cup (240 ml) tomato sauce
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) sazón seasoning or 1 tsp (5 g) paprika with a pinch of cumin
- 2 bay leaves
- 2 cups (370 g) long-grain white rice, rinsed
- 8 cups (1.9 L) chicken stock
- 1 cup (150 g) frozen green peas
- 1/2 cup (75 g) pimiento-stuffed green olives, halved
- 2 tbsp (30 ml) capers, drained
- 1 small bunch cilantro, chopped — about 1/2 cup (15 g)
- 3 scallions, thinly sliced — about 1/2 cup (50 g)
- 1 tbsp (15 ml) lemon or lime juice
- Salt and freshly ground black pepper to taste

Instructions

1. Pat the chicken thighs dry and season generously with salt, pepper, and half the oregano. In a large heavy pot or Dutch oven, heat the olive oil over medium-high heat and brown the thighs 4–5 minutes per side until golden; remove and set aside.
2. Reduce heat to medium, add the sofrito (or combine onion, bell pepper, garlic if not using prepared sofrito) and sauté until softened, 4–5 minutes. Stir in tomato sauce, remaining oregano, sazón or paprika, and bay leaves; cook 2 minutes to meld flavors.
3. Add the rinsed rice and stir to coat the grains with the tomato-sofrito mixture for 1–2 minutes. Pour in the chicken stock, scraping any browned bits from the pot, and return the browned thighs to the pot.
4. Bring to a gentle boil, then reduce to a simmer. Cover and cook 20–25 minutes, stirring occasionally to prevent sticking and to encourage the rice to soften; add more stock or water if the mixture becomes too thick—Asopao should be moist and slightly soupy.
5. With 5 minutes left, stir in the green peas. Remove the chicken thighs, shred or bone them as preferred, and return the meat to the pot. Stir in olives and capers; adjust salt and pepper.
6. Finish with chopped cilantro, scallions, and a squeeze of lemon or lime juice. Serve hot, family-style, with extra cilantro and lime wedges on the side.