Entree: Puerto Rico – Southern Culinary Region – Asopao de Pollo (Hearty Puerto Rican chicken-and-rice stew seasoned with sofrito and tomato)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

- 1.5 lb (680 g) bone-in chicken pieces (thighs and drumsticks), 4 pieces, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil or olive oil
- 1 small onion, finely chopped (about 4 oz / 115 g)
- 4 cloves (about 12 g) garlic, minced
- 1 small green bell pepper, finely chopped (about 6 oz / 170 g)
- 1/2 cup (15 g) fresh cilantro leaves and stems, roughly chopped
- 1 tsp (5 ml) olive oil for sofrito (included above as needed)
- 1 cup (200 g) long-grain rice, rinsed
- 4 cups (960 ml) chicken broth
- 1/2 cup (120 ml) tomato sauce
- 1/3 cup (80 ml) dry white wine (optional)
- 1 bay leaf
- 1 tsp (6 g) sazón seasoning (or 1 tsp ground cumin and 1/2 tsp annatto)
- 1 tsp (5 g) adobo or kosher salt (adjust to taste)
- 1/2 tsp (1 g) ground black pepper
- 1/4 cup (35 g) pimento-stuffed green olives, sliced
- 1 tbsp (15 ml) capers, drained
- 1/2 cup (75 g) frozen peas (optional)
- 2 tbsp (30 ml) fresh lemon or lime juice (about 1 lime)
- Fresh cilantro leaves for garnish

Instructions

1. Prepare the sofrito by placing the chopped onion, garlic, bell pepper, and cilantro in a blender or food processor and pulse to a coarse purée; set aside.
2. Season the chicken pieces with a little salt and pepper. In a large heavy pot or Dutch oven, heat 2 tbsp oil over medium-high heat and brown the chicken on all sides until golden, 6–8 minutes; remove and set aside.
3. Reduce heat to medium, add the sofrito to the pot and cook, stirring, until its raw aroma softens and it reduces slightly, about 3–4 minutes.
4. Stir in tomato sauce and white wine (if using), scraping up any browned bits from the bottom of the pot; cook 1–2 minutes to meld flavors.
5. Return the chicken to the pot, add chicken broth, bay leaf, sazón, adobo, and black pepper. Bring to a gentle simmer, cover, and cook 20 minutes to allow flavors to develop.
6. Add rinsed rice, olives, and capers to the pot, stir, and continue to simmer uncovered, stirring occasionally to prevent sticking, until rice is tender and the stew is thick but soupy, about 18–22 minutes.
7. Stir in frozen peas during the last 3 minutes of cooking. Taste and adjust salt and pepper.
8. Remove bay leaf, finish with lime juice, and garnish with fresh cilantro. Serve hot, ladled into bowls.