Entree: Puerto Rico – Northern Culinary Region – Asopao de Pollo (Hearty Puerto Rican chicken and rice stew cooked with sofrito and tomatoes)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 50 min

Total 1 hr 5 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 lb (454 g) bone-in chicken pieces total if substituting
- 2 tbsp (30 ml) olive oil
- 1/2 cup (120 ml) Puerto Rican sofrito (onion, garlic, cilantro, recaito)
- 1 small onion, diced (about 3.5 oz / 100 g)
- 1 medium green bell pepper, diced (about 4 oz / 115 g)
- 2 cloves garlic, minced (about 0.2 oz / 6 g)
- 1 cup (240 ml) crushed tomatoes or 1 (8 oz) can (227 g) tomato sauce
- 1 1/2 cups (300 g) long-grain white rice, rinsed
- 6 cups (1.4 L) chicken broth
- 1/2 cup (75 g) frozen peas (optional)
- 1/4 cup (60 ml) pimento-stuffed green olives, sliced
- 1 tbsp (15 g) sazón seasoning with annatto or substitute 1 tsp (5 g) paprika + 1 tsp (5 g) garlic powder
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) black pepper
- 2 tbsp (30 ml) capers with a little juice (optional)
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- Lime wedges for serving

Instructions

1. Heat the olive oil in a large heavy pot over medium-high heat. Season the chicken thighs with salt, pepper and half the sazón. Brown the chicken 4–5 minutes per side until golden; remove and set aside.
2. In the same pot add diced onion, bell pepper and garlic. Sauté 3–4 minutes until softened. Stir in the sofrito and cook 1–2 minutes until fragrant.
3. Add crushed tomatoes or tomato sauce, remaining sazón, and pour in the chicken broth. Return the browned chicken to the pot. Bring to a simmer, then reduce heat and cook covered 20 minutes to cook the chicken through.
4. Remove the chicken, shred the meat from the bones and discard bones and skin. Return shredded chicken to the pot. Add the rinsed rice and stir to combine.
5. Simmer gently, uncovered, stirring occasionally, until the rice is tender and the stew has thickened to a slightly soupy consistency, about 18–22 minutes. Add more broth or water if you prefer looser asopao.
6. Stir in peas, olives, and capers in the last 3–4 minutes of cooking to heat through. Adjust salt and pepper to taste.
7. Ladle into bowls, garnish with chopped cilantro and serve with lime wedges.